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Butterflied Leg of Lamb in a Herb Crust

Ingredients

2.5kg leg of lamb
1 tbsp rosemary
1 tbsp parsley
1 tbsp dried onion
1 tbsp marjoram
1 large bay leaf
2 cloves garlic
qtr tsp ground ginger
1 tsp salt
2 tbsps red wine vinegar
50g brown sugar
150ml red wine
150ml chicken stock

Finely chop the herbs, garlic and onion, then combine with the rest of the ingredients in a pan. Heat gently for 20 minutes, stirring the sauce occasionally. Allow to cool.
Brush the sauce all over the meat, then place the meat on the BBQ with the fat side uppermost. Cook for about 40 minutes, basting frequently with the sauce and turning occasionally.