2 cups prepared barbecue sauce
Approximately 6 pounds leg of lamb, boned and butterflied
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
In a non-metal pan, spread prepared barbecue sauce over boned, butterflied lamb, Season with garlic powder, pepper, and salt. Cover and refrigerate overnight, turning twice.
Grill 8 to 10-inch from hot coals in pan for about 2-1/4 to 2 1/2 hours, turning often and basting with the sauce often.
Makes 12 servings.