Mix all the marinade ingredients together in a bowl and pour
over the lamb, massaging it in well.
Cover and marinate in the fridge overnight.
Place the coals onto one side of the BBQ then fire up following
the manufacturers instructions.
Preheat the barbecue to 200°C placing the cover on once the
initial flames have died down.
Sear the lamb all over on the hot side of the BBQ where the
burning coals are, this is using a direct heat method.
Next, roast the lamb using the indirect cooking method by
placing the lamb on to the opposite side of the BBQ from the
burning coals and closing the lid for 1 hour 45 minutes, reaching a
core temperature of 58ºC.
Leave to rest 20 minutes before carving.
Preserved Lemon Pesto Method
In a pestle and mortar blend together the garlic, pine nuts
& basil to a paste.
Add the parmesan & oil then mix well.
Season with pepper & reserve.
Alternatively place all ingredients in a blender & pulse to
a coarse puree.