Instructions: For the basting sauce, in a small bowl combine all ingredients and mix well. Set aside Place the garlic on a cutting board, cover with the side of a large chefs knife, press down lightly, and smash the cloves. Combine the garlic with the lemon juice, lemon zest, and black pepper. Rub this mixture onto both sides of the lamb and marinate for 24 hours in the refrigerator.

Preheat the grill.

Place the marinated lamb on the grill with a disposable aluminum pan beneath the grate to catch the drippings. Baste the lamb with the basting sauce every 5 to 10 minutes. Cook approximately 30 minutes for medium-rare, 40 to 45 minutes for well done. Cover the lamb and allow to stand 15 to 20 minutes before slicing so the meat will reabsorb the juices.

This recipe yields 8 servings.

Comments: Many people think of lamb as a springtime meat, but its abundant all seasons of the year and makes a great choice when inviting a crowd because it very easily feeds a lot of people. If you like your lamb with a crispy crust, place the meat directly over the fire for the last ten minutes of cooking.

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