Barbecued Balsamic Butterflied Lamb - cooking recipe

Ingredients

1/4 cup balsamic vinegar
1/3 cup olive oil
2 tbsp coarsely chopped fresh rosemary leaves
3 lbs boneless leg of lamb, butterflied

Preparation

Combine the vinegar, oil and rosemary in a large shallow dish. Add the lamb and turn to coat in the marinade. Cover and refrigerate for 3 hours.
Preheat the grill for indirect heat grilling. Place the lamb and marinade in oiled disposable aluminum baking dish. Cook the lamb in a covered grill over indirect heat, for about 1 1/2 hours or until cooked to desired doneness.
Let stand, loosely covered with foil, for 15 mins then slice thinly.