Ingredients
1 California leg of lamb,
   approximately 4-1/2-6 lbs, butterflied
2-3 cloves of garlic, sliced
Half a lemon
Large handful of roughly chopped fresh rosemary
4 tablespoons olive oil
Salt and fresh ground black pepper

Preparation:

With a sharp knife, make a number of incisions into the skin of the lamb and push 1-2 slivers of garlic into each incision. Squeeze the juice of the lemon over the lamb and then sprinkle with chopped rosemary. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic. Season with the salt and pepper before placing in a large ziplock bag or loosely covered in a non-metal container and leaving to marinate for at least an hour, or overnight if possible. To grill, cook over medium hot coals for 20-25 minutes on each side, before slicing and serving.

Yield: 6-8 servings.

Recommended wine pairing: Zinfandel and Merlot, specifically our June Locals Choice Club wines, the Eric Ross 2001 Feeney Ranch Old Vine Zinfandel and the Hawley 2001 Bradford Mountain Merlot.