1 leg of lamb, boned & cut in half

Thicker parts cook more crispy and thinner parts more pink. On hot charcoal: 20 minutes for first side and 15 minutes for second side. Garnish with pineapple slices on foil for the last 5 minutes.

HERB BOUQUET:

1 tsp. rosemary
1/2 tsp. basil
1 tsp. paprika
1 clove garlic
2 tbsp. butter