Butterflied Leg of Lamb

• 5–6 lb / 2.30–2.70 kg leg of lamb, boned
• ¼ tsp coarse sea salt smal

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°