Ewe don't have to be intimidated by cooking lamb any longer. This simplistic, yet flavorful, recipe will give you a leg up at your next dinner party or barbecue. Try this as a tasty alternative to more traditional beef offerings.
For 12 people
In a non-metal pan, spread prepared barbecue sauce over boned, butterflied lamb. Season with garlic powder, pepper and salt. Cover and refrigerate overnight, turning twice. Grill 8 to 10 inches from hot coals in pan for about 2 1/4 to 2 1/2 hours, turning often and basting with the sauce often.
Ready in 2 ½ hours