Barbecued Lamb Provençal

• 1 leg of lamb (6–7 pounds)
• 6 cloves garlic, finely chopped

Make a smooth paste of finely-chopped garlic, parsley, fresh breadcrumbs, butter and lemon juice, and season to taste with salt and freshly-ground black pepper. Wipe lamb with a damp cloth and spread with this paste, pressing it well in so seasonings do not fall off during the cooking. Allow the flavour to penetrate for at least 1 hour. Start fire at least an hour before cooking time to have a