5 lb Leg of lamb; butterflied
Olive oil
3 tb Dried Rosemary
1    Grated rind of 1 lemon

Paint the lamb with the olive oil. Sprinkle with rosemary and rind. Let
sit for several hours. Grill to pink. Slather a few pats od butter on top
and slice thinly. season with Salt & pepper to taste.