Braaied Herbed Leg of Lamb

Boning a leg of lamb and opening it butterfly-style has many advantages when braaing. Our Herb Marinade is the perfect partner for lamb. Discard used marinade (it has given up all it's flavour to the meat) and baste with fresh marinade while braaing.
1 leg of lamb, boned and opened butterfly-style (ask a butcher to "vlek" the meat so that it is no thicker than 6 cm in any one area)
1 cup (250 ml) Ina Paarman's Herb Marinade
2 t (10 ml) Ina Paarman's Rosemary and Olive Seasoning
4 T (60 ml) olive oil
Coat the leg with Marinade and seal tightly in a zip-lock bag. Store in the fridge overnight.
The next day, remove meat and scrape off excess Marinade and discard. Season the meat all over with Rosemary & Olive Seasoning and brush with olive oil.
Place the meat over indirect heat on a medium fire in a kettle braai, meaty side down.
Cook with the lid closed for about 15 minutes until nicely browned. Turn with a pair of tongs. Baste the cooked side with fresh Herb Marinade. When nicely browned on the other side, turn and baste with fresh Marinade. Continue turning and basting now and again. Use a meat thermometer to test when done. Don't overcook meat; it must still be slightly pink and juicy.
Cooking time varies from 45-60 minutes, depending on thickness of meat and intensity of heat. Rest for 10 minutes before carving. Carve meat into thin slices and serve on hot plates.

Serves 6