1 out of 3 Americans have never made lamb at home.
Cough......You're taking the P......
Is that statistic correct?
Its one of the 4 primary meat groups!!!!
Don't Kebob it....thats a waste....
If it's your first lamb, I'd keep it simple, butterfly it, spike it all over with a fork to create lots of little holes for the marinade to soak into. In a pestle and mortar (or food processor!) throw in a pinch of salt & pepper, small handful fresh rosemary (save that dried stuff for stews), half bulb garlic and the juice and grated rind of 1/2 a lemon [mix and match the quantities until you like the taste!!]. In a bowl mix in olive oil until you have a oily goopy mess. Rub the lamb all over and throw in a bag, pop in the rest of the marinade and seal. Casually throw into fridge. Best left for a few hours. Pop outside, setup grill for indirect, apple or cherry both work well with lamb but you might wish to omit the wood for the first time so you can just taste the meat and herbs). Scrape off 99% of marinade. Pop Lamb over coals until it's browned up nicely (both sides) and then pull off to indirect side of the grill. When I cook indirect I only put coals on one side as I find it esier to control heat and gives room for big pieces of meat well away from coals. Pop lid on and leave until cooked. Should be eaten medium rare. Over cook it and you will regret it!!!!
Fresh Mint, Sage and Tyme all work well with Lamb. Tyme could be used instead of Rosemary in above, but I think Rosemary works better.
If you are feeling more adventurous try my recipe at the bottom of page 1 in this thread
http://www.bbq-brethren.com/forum/showthread.php?t=28881&highlight=lamb
PS - Beer goes well with lamb!