New Zealand Lamb

      1    Boneless leg of lamb                1 ts Salt
    1/2 c  Lemon juice                         1 ts Dried rosemary
    1/2 c  Oil                                 1 ts Pepper
    1/2 c  White wine                          1 tb Red pepper flakes
      1 ts Crushed garlic

  Recipe by: Bruce Baker Marinate in the fridge for a good long while. A week
  isn't too long.  Gril in a Webber kettle with the lid on and the vents
  almost closed, 15-20 minut on each side.

  A leg of lamb is great for a crowd.  Because the thickness is quite uneven,
  some parts will be well done while others are medium rare.  Who says you ca
  please all the people all the time!