I cooked this the other day so I thought I would share it......
You will need 'Butterfly leg of Lamb' - make sure that it has nothing added to it like a marinade etc. just plain lamb
Put your BBQ grill on to high, hood up.
Now, if you get one that is quite thick cut it down the middle so it is in two parts, the thick and the thin (We are going to use the thick part). If there is skin on one side score it diagonally with a sharp knife but try not to cut into the meat, repaet in the other direction so you have a diagonal criss cross effect.
Place it on a plate and brush both sides with a good extra virgin olive oil then sprinkle a little cracked pepper and sea salt and some chopped rosemary. Next heat a pan on the BBQ side burner or your kitchen hotplate if no side burner. After a couple of minutes place the lamb in the pan and add a glug of red wine, after about 30 seconds turn the lamb over and cook the other side for another 30 seconds. The lamb should be starting to become crisp and charred on the outside.
Next place it onto the grill in the middle, turn the heat down to medium....OK it will take about 10 to 20 minutes with occasional turning depending how you like it. The one in the picture was on for about 20/25 minutes, then take it off cover with foil and rest for at least 10 minutes, it should be lovely and moist with some juices to pour over when served.....
©Ross Yarranton bbqmastery.com
Tip: Some saute potatoes a green salad and coleslaw go well with this one!