Grilled Lamb with Rosemary

Two or three days before you intend to cook the lamb, mix the lemon juice with an equal quantity of olive oil.
Place the leg of lamb in a deep container and rub with the oil and lemon juice. Season with salt and pepper and throw in a few sprigs of fresh rosemary and two or three cloves of garlic cut in half. Cover, place in refrigerator and turn a few times each day to ensure all of the lamb comes in contact with the marinade.
On the day you want to cook the lamb, remove from refrigerator and allow to come to room temperature. Make deep slits all over the surface of the meat where you will insert quartered cloves of garlic and small pieces of rosemary.
Season once more with salt and pepper. Prepare grill or barbeque so it gives off a low, constant heat and place leg of lamb on a medium rack above heat. Turn lamb regularly to ensure it cooks evenly and after an hour or so begin to test to see if meat is done. Be careful not to overcook as spring lamb is at its best done pink. Serve with parmesan roast potatoes.