2) Bring the lamb to room temperature. Meanwhile prepare a barbecue with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
3) Brush the barbecue with oil to keep the lamb from sticking, and griddle on both sides until the internal temperature is 50°C for rare. This will take 40 minutes to one hour, depending on how hot the barbecue is.
4) Remove the lamb to a cutting board, cover with aluminium foil, and allow to rest for 20 minutes. Slice and serve.