1 lean boned ½ lamb leg joint -
either buy boned or ask your butcher to remove the bones
5 sprigs fresh rosemary
1 Tbsp Garlic Infused Oil
150ml/¼pint white wine
Salt and freshly milled black pepper
Take a lean boned lamb leg joint or use a boned and rolled shoulder joint, remove the string and lay flat. Place the flat joint into a dish and add the rosemary, garlic oil and seasoning. Rub into the lamb then pour over the white wine.
Cover and leave to marinade in the fridge for 1-2 hours. Remove from the marinade and thread metal skewers criss-crossing through the meat to keep flat. Cook on a lidded or covered barbecue - place flat onto the barbecue grid not too close to the coals, turning frequently for about 35-40 minutes.
Alternatively place directly onto the shelf in a preheated oven (place a tray underneath to catch the drips) for about 35-40 minutes until browned on the outside and still a little pink in the centre. Serve cut into large chunks with potatoes and salad.