1/2 c. lemon or lemon and lime juice
1/4 c. olive oil
2 or 3 garlic cloves, crushed
1/2 tsp. fresh ground pepper
1/2 tsp. dried thyme
1/2 tsp. dried rosemary

Wholly or partially butterfly boned lamb. Combine above ingredients and marinade lamb; refrigerate overnight turning occasionally. Cook over grill 3/4 to 1 1/4 hours until 125 degrees. Baste occasionally with marinade while roasting (barbecuing).