Barbecue Spatchcock Lamb

Make
.1. Take a lean boned 1/2 lamb leg joint or use a boned and rolled shoulder joint, remove the string and lay flat.
2. Place the flat joint into a dish and add 5 sprigs fresh rosemary and 3 cloves garlic, crushed. Rub into the lamb then pour over 150ml(ºpt) white wine. Cover and leave to marinade in the fridge for 1-2 hours.
3. Remove from the marinade and thread metal skewers criss-crossing through the meat to keep flat. Cook on a lidded or covered barbecue – place flat onto the barbecue grid not too close to the coals, turning frequently for about 35-40 minutes.
Alternatively place directly onto the shelf in a preheated oven (place a tray underneath to catch the drips) for about 35-40 minutes until browned on the outside and still a little pink in the centre.
Eat.Serve cut into large chunks with potatoes and salad.