BBQ butterflied spring lamb

Lay the lamb out flat in a dish. Crush the garlic finely chop 1 sprig of rosemary and mix with 2 tbsps olive oil. Massage into the lamb and season all over (on both sides)

Pour over the red wine and add the remaining rosemary to the dish. Over and leave to marinate in the fridge for 3 hours.

When ready to cook, heat the bbq to a medium (180-220) heat. Transfer the lamb to the bbq and cook for 4 minutes on each side (have faith)

Once cooked, remove from the heat, put on a clean dish and cover with foil for 10 minutes (don’t put it in the oven). Carve and enjoy.