Leg of Lamb Barbecue

1. Place the vinegar, oil, all the herbs & spices into a blender & process until emulsified.
2. Decant into a suitable container.
3. Prick the meat all over with a sharp knife point & place it into the marinade.
4. It should be fully immersed.
5. Store covered for 24 hours in the refrigerator, turning occasionally.
6. When ready, remove from the refrigerator, discard the marinade & bring meat back to room temperature.
7. Place on a hot BBQ about 6' from the coals & grill for about 10-12 minutes per side for medium-rare (pink) meat.
8. Do not close the lid as there is a lot of flaring at the beginning.
9. When ready, remove from heat, transfer to a carving board and let rest for about 10 minutes.
10. Slice across the grain with a very sharp knife with the blade held at a 45 degree angle into very thin slices.
11. Arrange the slices in a circle around the perimeter of a large serving dish.
12. Place roast potatoes into the centre, garnish with fresh parsley and/or rosemary sprigs and serve.