Butterflied leg of lamb

Ingredients
1 tbsp smoked paprika
2 sprigs fresh rosemary
4 cloves roasted garlic
Sea salt & cracked black pepper
¼ extra virgin olive oil
Juice of 2 lemons
1.5kg butterflied leg of lamb
Equipment
Mortar & pestle
Ziploc bag
Barbecue

Preparation method
Make marinade Combine paprika, leaves from 1 sprig of rosemary, roasted garlic and generous pinch of salt and pepper in mortar. Grind with pestle until well combined. Add oil and lemon juice and stir well.

Place lamb in ziploc bag and pour in marinade, massaging well into meat. Refrigerate for at least 2 to 3 hours, or preferably overnight.

Cook lamb Preheat barbecue for 10 to 15 mins. Lay lamb on barbecue. Cook for 20 mins, turning once, or until medium rare.

Rest & serve Remove lamb from heat. Let meat rest for about 10 mins. Slice lamb and roughly tear leaves from remaining rosemary sprig
and sprinkle on top. Serve.
Ask the butcher to "butterfly" your leg of lamb - this is cutting it open so you get a flat piece of meat, which creates more surface area to absorb the marinade and reduces cooking time.