Barbecued Lamb Italian-Style

Method/Steps

1. Trip off and discard any surface fat on the meat. Lay lamb boned side up. With a small sharp knife, make small slashes all over the meat surface. Put the garlic slices into the slits. Lay the rosemary sprigs over top.

2. Place lamb in a large container. Pour wine over top. Cover and chill, turning occasionally; let marinate overnight.

3. For charcoal barbecue: Ignite enough charcoal to ensure that barbecue will burn hot. When the coals are mostly covered with grey ash (about 30 minutes), push equal portions to the sides of the firegrate; place a drip pan in the centre. To maintain temperature, add 6 more pieces of charcoal to each side.

For gas grill: heat until hot (about 10 minutes), then adjust for indirect cooking. Lightly oil grill. Lay lamb on the grill. Cover the barbecue.

For oven: set temperature to 350°F. Lay lamb in a roasting pan and pour marinade over top. Cook for an hour to an hour and a half, or until a thermometer inserted into the thickest part of the meat registers 140°F.

4. Transfer meat to a carving board, and let rest (tented with foil) for about 15 minutes. Cut into thin slices.