Barbecued Balsamic Butterflied Lamb

1. 1

   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.

2. 2

   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.

3. 3

   Let stand, loosely covered with foil, for 15 mins then slice thinly.

* Per serving · 4 servings · Values may vary.

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