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| 2500 Gramm | Butterfly of Lamb |
| 150 Milliliter | sherry dry |
| 3 Esslöffel | soy sauce |
| 4 Esslöffel | honey |
| 2 Esslöffel | Tomato puree |
| 150 Milliliter | Port |
| 4 Esslöffel | Fresh Herbs; (rosemary, oregano, |
| | Parsley, mint) |
| 8 | cloves garlic |
| 900 Gramm | New Potatoes |
| 75 Milliliter | olive oil |
| 1 | Sprigs Fresh Thyme |
| | Rock Salt |
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1. Place the meat in a large strong clean plastic bag.
2. In a bowl, mix the sherry, port, soy, honey, tomato puree, herbs and garlic until combined. Then pour into the bag, seal and refrigerate overnight.
3. Place the potatoes in a disposable tin foil tray. Throw in the garlic, thyme and pour over oil. Sprinkle with the rock salt. Cook on the barbecue ~ covered - for 25 minutes, turning occasionally.
4. Remove meat from bag and discard the bag. Place the meat skin side down for 10 minutes, then turn and cover and cook for a further 30 - 35 minutes.
5. Serve on a large platter sliced and surrounded by the potatoes.
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