Method

• 1.
  Make incisions in the fat of the lamb and insert pieces of garlic. Combine olive oil, rosemary, sea salt and pepper and use to rub well into the lamb.
• 2.
  When you are ready to cook the meat, preheat a barbecue on high.
• 3.
  To make the marinade, discard pulp from lemons and dice flesh, then combine with remaining ingredients. Pour marinade into a baking dish large enough to hold the lamb. Set aside.
• 4.
  Seal lamb, skin-side down, on hotplate until skin caramelises. (This may take up to 50 minutes.) Continue turning until it is cooked, being careful not to burn it (this will take about 20-30 minutes, depending on age of lamb and how you like your meat).
• 5.
  If the meat is cooking too fast, wrap it in foil after you have sealed both sides and continues as above (finish it off in the oven, if you like).
• 6.
  Slip lamb gently into resting marinade (remove foil, if used). Rest for 15 minutes, turning once. The marinade combines deliciously with meat juices.