Serves 6 to 8
2kg forequarter leg of lamb, bone removed
300ml dry white wine or vermouth
300ml olive oil
3 lemons, juice and zest
1 cup sweet orange marmalade
3 cloves garlic, crushed
1 tsp ground coriander
1 tsp sea salt
On a flat, dry surface, open
out the boned leg to a butterfly shape and place it in a dish large enough to hold it in
Mix marinade ingredients in a bowl or glass jar with a lid.
Cover meat with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Turn lamb over several times to continue coating with marinade.
Remove the lamb from the dish, reserving the marinade. Pat meat dry with a kitchen towel. Allow to come to room temperature before cooking.
Preheat a barbecue or grill plate to high. Place lamb on grill plate, pushing down with tongs to sear all over.
Turn heat down to medium; baste lamb with the reserved marinade. Loosely cover with a piece of tin foil. Cook for about 1 hour, turning regularly.
Slice thinly to serve.