Leg of Lamb Bbq

Serves 6. Place the vinegar, oil, all the herbs and spices into a blender and process until emulsified. Decant into a suitable container. Prick the meat all over with a sharp knife point and place it into the marinade. It should be fully immersed. Store covered for 24 hours in the refrigerator, turning occasionally. [ We use a plastic bag .. no respect] When ready, remove from the refrigerator, discard the marinade and bring meat back to room temperature. Don't let the looks deceive you, it will be great. Transfer to a grilling rack, salt to taste and place into a preheated broiler 4" from the flame. Broils 12-14 minutes per side for medium-rare (pink) meat. OR Place on a hot BBQ about 6" from the coals and grill for about 10-12 minutes per side for medium-rare (pink) meat. Do not close the lid as there is a lot of flaring at the beginning. When ready, remove from heat, transfer to a carving board and let rest for about 10 minutes. Slice across the grain with a very sharp knife with the blade held at a 45 degree angle into very thin slices. Arrange the slices in a circle around the perimeter of a large serving dish. Place the roast potatoes into the centre, garnish with fresh parsley and/or rosemary sprigs, (or what ever), and serve. Roasted Potatoes 4 to 5 pounds potatoes 1/2 cup olive or vegetable oil 1/3 cup hot water 1 tablespoon dark soy sauce 1 tablespoon oregano 1 teaspoon black pepper 1/2 teaspoon garlic powder, to taste Peel and quarter the potatoes. The chunks should all be about the same size. Par boil the potatoes for about 10-15 minutes, drain and turn out into a 9x13 inch casserole dish. Mix all the other ingredients and pour over the potatoes taking care that all the surfaces have been coated. Place into an oven that has been preheated to 350 deg. F. and bake for about 35-40 minutes, turning occasionally so that all the sides become golden brown. Remove from heat and serve. Serves 6