Thank you, Ron, for sharing this great recipe!

1 deboned butterflied leg of lamb – about 2 Kg

1 cup mayonnaise

4 cloves crushed garlic

1 TB lemon juice

1 TB dijon mustard

1 TB minced fresh ginger root

1/2 tsp fresh or dried thyme

1/4 tsp black pepper

Make several slashes in thickest part of the meat to promote even cooking.

Place lamb in dish just large enough to hold it

In a bowl stir together ingredients for mariinade and rub over all surfaces of the lamb

Let stand for one hour at room temperature or several hours in the refrigerator, bring out to warm to room temperature 45 minutes before barbequing.

Place meat flat on an oiled grill about 6in from medium hot coals or on medium high setting for gas bbq.

Basting often with any marinade left in the dish turn only once. Bbq for 20 minutes per side for medium rare.

Let stand for 10 minutes and carve in thin diagonal slices.