Ingredients
1 Leg Of Lamb Boned & Butter-flied
(Marinade)
150ml Olive Oil
6 Tablespoons Roughly Chopped Mint
8 Garlic Cloves Finely Chopped
1 Tablespoons Paprika
1 teaspoon Crushed Dried Chilli Flakes
2 Teaspoons Ground Cumin
3 bay leaves Finely Chopped
1 tablespoon Salt
2 Teaspoons freshly Ground Black Pepper

Directions
Combine all the marinade ingredients together with 600ml of cold water and pour over the meat. Cover and leave overnight. Take the lamb out of the marinade and pat dry. Pour off the water from the marinade and keep the rest for basting. Grill on the hot Barbecue for 15-20 minutes on each side for pink lamb and 20-30 minutes for well done lamb – basting the Lamb with the marinade as it cooks. Leave to rest for 10 Minutes before carving.
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