BUTTERFLIED LAMB LEG WITH HERB MAYONNAISE

Ingredients......1.5 kg of lamb, boned and bufferflied, (get your butcher to do this for you ), 1 tbs of dried rosemary, 1 tbs of olive oil, 1 tbs of Dijon mustard. For the herb mayonnaise you will need ......1/2 cup of whole egg mayonnaise, lemon juice, and a mix of fresh chives or coriander chopped. Preheat your barbeque to hot. Sore the inside of the butterflied lamb leg in a criss cross pattern. In a small bowl mix together the rosemary, olive oil, and mustard and smear over both sides of the lamb. Place the lamb on the barbeque and reduce the heat to medium hot. Cook each side of the lamb for 20 minutes each. Remove the lamb, cover loosely with foil and rest the lamb for 15-20 minutes before slicing, (resting the meat allows the juices to redistribute giving a more tender result). While the lamb is resting , prepare the mayonnaise . Combine the mayonnaise with the chopped fresh herbs and a squeeze of lemon juice. Serve with a mixed salad or vegetables of your choice.