Mix marinade ingredients in a large ziplock bag.

Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.

Seal bag and marinate for 24 hours (3 hours minimum).

Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).

Brush grates with oil then preheat BBQ until very hot. (Takes a good 15 minutes, lid closed, with my basic gas BBQ).

Remove lamb from marinade and place on the grill, fat side down.

Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature in the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).

Loosely cover with foil, and rest for 10 minutes before serving.

Preheat oven to 180°C/350°F (all oven types). Place a rack on a tray.

Cut lamb into 2 or 3 large pieces so it fits in your skillet.

Heat oil in skillet over medium-high heat. Sear until golden brown on both sides, around 2 - 3 minutes each side. (Note: It will not colour much more in the oven)

Roast for 22 - 25 minutes, or until the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).

Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.

Either slice it at the table, or slice prior to serving and pile onto a platter. Fabulous served with Greek Salad, Tzatziki and flatbreads, as pictured in post.

More side suggestions: Lemon Rice, Mediterranean Rice Salad, Greek Chickpea Salad, Lemon Orzo Salad.