Pre-heat barbeque to a high heat (hood down). Remove lamb from the fridge 30 minutes before cooking. Place oil in a bowl, add rosemary brush. Brush oil all over lamb and season.
Reduce heat to medium. Place lamb on hot grill plate, skin side down. Cook for 15-20 minutes on each side, hood down or until an internal doneness of 56°C. Drizzle with lemon juice. Transfer lamb to a chopping board, cover loosely with foil and rest for 15 minutes.
Slice the lamb across the grain and serve with chargrilled lemon, cauliflower, tahini yoghurt and Lemon and Tomato salad.
