3 to 4 lb. leg of lamb (boneless)

Butterfly and trim of fat.

MARINADE RECIPE:

1/2 c. red currant jelly, melted
1/2 c. fresh lemon juice
3 tbsp. olive oil
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
4 to 5 sm. cloves garlic, crushed
4 tsp. ground coriander seeds
1/4 tsp. cayenne pepper
1 tbsp. Worcestershire sauce
1/4 tsp. liquid smoke
1 thick slice lemon

Mix all ingredients, add lamb, cover and marinate in refrigerator overnight (at least 8 hours). Discard marinade.

To grill (outside grill) : Preheat grill 10 minutes on high. Reduce heat to low. Cook 15 minutes per side. Check for doneness (crisp on ends, medium rare in center). Let rest 15 minutes before carving.