4-5 kg leg of lamb, boned and butterflied
3 large shallots, finely chopped 
2 cloves garlic, minced 
1 cup red wine 
1/2 cup of BBCC Green Jalapeno Chilli Sauce
1/2 cup olive oil 
2 tablespoons dried sage or rosemary 
1 teaspoon salt 
freshly ground black pepper
125 g grainy mustard 
freshly ground black pepper 
3 tablespoons olive oil

Cooking Instructions

Combine marinade ingredients. Pour over lamb and marinate in refrigerator overnight. Just before grilling, prepare crust mixture. 
Combine mustard and pepper and slowly whisk in olive oil. Remove lamb from marinade, pat dry. Coat both sides of lamb with mustard mixture.
Place lamb on hot grill and sear both sides for 3 minutes each. Turn heat to 
medium, cover grill and cook lamb on both sides until done, about 35-45 minutes. 
Serve additional BBCC Green Jalapeno Chilli Sauce for dipping.

It is suggested that this be served on a plate with rice pilaf and a fresh salad. 
If there are any leftovers, I will be rolling some chunks of lamb into a warm, grilled, soft flour tortilla, drizzling BBCC FIERY COCONUT CHILLI SAUCE sauce over it, adding a bit of fresh onion and crunchy, shredded cabbage then rolling it all up Oz Mex style into a lamb burrito.