Keep 2 large metal kebab skewers and a marinating dish handy.
1. Cut the butterflied leg of lamb into 4-6 pieces. (Use the muscle in the meat as guideline for where to cut. A leg of lamb consists of several large muscles that are attached to each other, so it’s easy to cut where the muscles join.) Season with freshly ground pepper and transfer to the marinating dish.
2. Marinade Mix all the ingredients well and spread over the meat. Rub the marinade into the meat, cover the dish and marinate in the fridge overnight.