bbq: I am pregnant and craving lamb, lamb, lamb! Being in Australia we love a BBQ and I am bored of my receipes. Can anyone give me something new to try with lamb cooked on my barbie.........any cut will do.|||Hi there, Try this, Boil your lamb in a pot of coke ( Coca-cola not the powder type) on a slow fire for 2 hours. Completely immerse the lamb. Dump in on the barbie until cook. It will be the softest lamb bbq u tasted. Serve with whatever you fancy.|||MARINADE BARBECUE LAMB 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 barbecuing|||should be able to find a few here http://www.tvfoodnetwork.com|||Silence of the Leg O' Lamb Recipe courtesy Alton Brown 1 sirloin end leg of lamb, boned, and trussed your butcher can do this for you Paste: 4 cloves garlic 8 fresh mint leaves 1 tablespoon brown sugar 1 tablespoon kosher salt 2 teaspoons black pepper 5 tablespoons strong mustard, such as Dijon 2 tablespoons canola oil 2 sprigs fresh rosemary Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.