Sunday 'Roast' Barbecued Butterflied Leg of Lamb

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Our local butchers had vacuum packed butterflied (boned and opened out) legs of lamb on display this week.  After having it on a rugby club barbecue several years running it has always been something I wanted to try,

I asked for a small leg of lamb to feed our family of five, which the butcher duly boned.  I marinaded it in 2 tsp of olive oil, the juice and zest of a lemon, 1tsp of dried thyme, 1 tsp dried oregano, a large garlic clove grated, and a pinch of pepper and salt for the best part of a day in the bag I bought it in which made it easy for the marinade to have full contact with the meat.  I meant to marinade it overnight but didn't get round to it.

Cooking times came from www.beeflambnz.co.nz which recommended 30-35 minutes cooking time for a small leg, and 40-45 minutes for a large leg, was spot on.  Our Sunday 'roast' turned out moist and pink all the way through.

We served it with new potatoes and French Carrot Salad.