Use two or three skewers to skewer the meat flat, like an open book. Pull off any excess fat and membranes. In a mortar, grind the salt and rosemary, and mix with all the remaining ingredients. Spread this paste over the meat. Cover and marinate overnight or for several hours, if possible. Cook on a hot grill, turning carefully to ensure even cooking. If you have a meat thermometer, 60°C / 140°F indicates medium cooked, 54°C / 130°F is pinkly rare. Roast or barbecued lamb is marvellous with thick slices of grilled aubergine and roasted peppers.
© 1995 Frances Bissell. All rights reserved.