Marinated Butterflied Lamb with Rosemary

Ingredients

• 1.5 kilogram butterflied lamb leg
• 2 tablespoon rosemary
• 6 clove garlic
• 80 millilitre olive oil
• 2 piece lemon
• 1 tablespoon dijon mustard
• 2 teaspoon sea salt

Instructions

1. 1Whisk the olive oil, crushed garlic, chopped rosemary, mustard, the juice of both lemons and the salt in a jug.
2. 2Rub the marinade into both sides of the lamb, cover, and refrigerate for 4 hours.
3. 3Take the lamb out of the fridge 30 minutes before cooking so it loses the chill.
4. 4Heat the barbecue to medium-high with the hood down for 10 minutes.
5. 5Grill the lamb fat side down for 8 minutes, until well browned.
6. 6Turn the lamb, drop the heat to medium, close the hood and cook for 25 minutes.
7. 7Check the thickest part reads 60°C for medium, adding 5 minute stints if it needs longer.
8. 8Rest the lamb under foil for 10 minutes, then carve across the grain into thick slices.