BBQ’D Lamb Backstrap with Rosemary and Garlic

2 or 3 Lamb Backstraps depending on the number of guests
2 cups of Rosemary & Thyme marinade
1 cup of lemon juice
1 cup of hot wate

Marinate the lamb with the rosemary and thyme marinade in the fridge for 2 hours or overnight. Remove and reserve the marinade.
Prepare your weber kettle for cooking with an indirect low fire. Pour the lemon juice and hot water into the middle pan. Position the lamb on the grill over the pan and cook for 2 1/2 to 3 hours. Baste with the reserved marinade every 30 minutes. The combination of the juice in the pan evaporating and the continual basting will keep the lamb moist.
Remove from the Weber and let it stand for 15 minutes before carving.

Rosemary & Thyme Marinade

1/2 cup olive oil
1/4 cup lemon juice
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon lemon zest

Mix ingredients in a jar. Refrigerate for several hours to allow flavours to blend before using