BBQ butterflied lamb

Marinade (from the Failsafe Cookbook page 92):
2 tbsp failsafe oil (eg canola)
3 tbsp golden syrup
2 shallots, finely chopped
1 clove garlic, crushed (optional)
1 pinch citric acid (optional) salt to taste

2kg leg of lamb, boned and butterflied (your butcher will do this)

Prepare marinade and spread over both sides of lamb, place in a shallow dish, cover and refrigerate for four hours, turning occasionally. Roast lamb on a medium hot barbecue, skin side down, for 8-12 minutes. Turn and cook for a further 8-12 minutes or until cooked as desired. Remove and cover for 10 minutes. To serve, slice lamb and place on serving plates with salad on the side. Accompany with hot garlic bread. Serves 6.

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