Instructions: Bone and butterfly the leg of lamb. Insert garlic into the meat by using a knife tip to puncture the meat, then inserting garlic slivers into this space. Combine remaining ingredients and marinate overnight, turning occasionally.

Barbecue over hot charcoal, skin-side up (reserve marinade) for 15 minutes. Turn and cook additional 15 minutes or until desired doneness is reached (medium-rare is recommended). Baste occasionally with reserved marinade.

Slice across grain in thin slices and serve.

This recipe yields 8 to 10 servings.

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