- Sprigs of rosemary
- Juice of three lemons
- Juice of two oranges
- Four cloves of garlic, crushed
- Couple of tablespoons of redcurrant jelly
You can adjust the quantities depending on the amount of lamb you have. Leave overnight.
Cook on a hot barbecue until seared on both sides. Then put in a pre-heated oven (180C) for ten minutes. Slice, and eat with tatziki, salad and pitta bread.
