ROASTED LEG OF LAMB

Place prosciutto, anchovies, parsley, garlic and vinegar in a food processor or blender, pulse to a smooth paste.

Place leg of lamb skin side down. With a sharp knife cut ½ inch (8mm) deep slits across the lamb about 2 inches (5cm) apart.

Using your fingers push the paste deep into the slits.

Insert skewers diagonally from opposite corners through leg of lamb. Place on a tray and season with pepper to taste. You may season with minimal salt if desired.

Preheat barbeque to 325° F/162°C or medium heat. Oil the grill.

Place lamb on grill and cook for 12-15 minutes per side or until crispy dark char-marks are achieved.

Using the metal skewers as an aid flip the roast over and continue to cook for a further
10-12 minutes. Remove roast from grill, place on tray and loosely cover with foil. Let meat rest 15 minutes before slicing.

Yield: 6-8 servings