(Lamb Hindquarter/Boneless Leg)

Ingredients

• 1 Leg of Lamb, very large (approximately 2kg) boned and butterflied

Marinade:

• 600ml (1 pint) water
• 150ml (1/4 pint) good olive oil
• 1 tablespoon fresh oregano, roughly chopped
• 3 cloves of garlic, finely chopped
• 1 tablespoon Paprika
• 1 teaspoon dried chili flakes
• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 3 bay leaves finely chopped

Directions

1. Place lamb in a non-aluminum container.
2. Combine all the dry ingredients for the marinade and rub over the meat.
3. Add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature.
4. Bring the lamb to room temperature if refrigerated.
5. Remove the lamb from the marinade and sprinkle with salt.
6. Grill on a hot barbecue for 12- 15 minutes on each side, (keep basting the lamb with any extra marinade during the cooking).

Serves 6