BBQ Leg of Lamb With Rosemary and Garlic

• 1 whole leg of lamb
• 12 cup olive oil
• 1 cup red wine
• 3 sprigs rosemary (pull the leaves off the stalks)
• 6 garlic cloves, peeled and lightly crushed
• sea salt

1. Bone, and open out the leg of lamb, trying to create a piece of meat of even thickness.
2. Roll the meat lightly in the sea salt, garlic and rosemary.
3. Place it in a baking tray in the centre of a large piece of tin foil.
4. Fold up the sides of the tin foil, to create a watertight package.
5. Throw in any remaining piece of garlic and rosemary.
6. Pour the olive oil and red wine over the lamb, and then fold up the tin foil, creating a parcel.
7. Cook in a low oven (100 deg C/ 210 deg F) for 3 to 4 hours.
8. Drain off the juice and reserve for gravy.
9. The Lamb can either be cooked straight away on the BBQ, or wrapped in tin foil for use later.
10. An alternative is to grill/broil it, browning the outside before serving.

lamb, olive oil, red wine, rosemary, garlic, salt

Taken from www.food.com/recipe/bbq-leg-of-lamb-with-rosemary-and-garlic-392838 (may not work)