1 x 2kg leg of lamb
8 cloves garlic peeled cut and soaked in salt
2 tbsp salt
2 tbsp freshly ground black pepper
extra-virgin olive oil
1 tub honey
juice of 2 lemons
½ bunch parsley
Make 8 incisions in the lamb approximately 3 – 4 cm deep. Cut your garlic into little slithers and insert into incisions. Stuff rosemary sprigs into the incisions. Season your lamb with salt, pepper and olive oil. Cook on BBQ.
In a bowl mix lemon juice with sprigs of rosemary and baste lamb.