Recipe - New Zealand Lamb

1 Boneless leg of lamb
One half cup Lemon juice
One half cup Oil
One half cup White wine
1 teaspoon Crushed garlic
1 teaspoon Salt
1 teaspoon Dried rosemary
1 teaspoon Pepper
1 tablespoon Red pepper flakes

Marinate in the fridge for a good long while. A week isn't too long. Grill
in a Webber kettle with the lid on and the vents almost closed, 1520
minutes on each side.

A leg of lamb is great for a crowd. Because the thickness is quite uneven,
some parts will be well done while others are medium rare. Who says you
can't please all the people all the time!

Recipe By : Bruce Baker