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Rosemary lamb with dukkah
( SERVES 4 )

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Although barbecue recipes have become more complicated than a snag on the grill, Kiwis still love 'em.

750 g

3 Tbsp	Lemon juice
3 Tbsp	Olive oil
2 cloves	Garlic, crushed
2 tsp	Rosemary leaves, finely chopped

Trim any fat off lamb and cut each steak into three pieces. Place in plastic bag.
Whisk marinade ingredients and pour over steaks. Marinate for at least 30 minutes in the refrigerator.
Preheat a flat barbecue plate. Cook lamb for about 3 minutes on each side or to the desired degree of doneness.
Halve lemons and brown on grill. Arrange lamb and lemons on a serving platter. Sprinkle with dukkah.
Combine any remaining marinade with white wine and boil until syrupy, then serve with the lamb.