Prep 12 hrs
Cook 2 hrs 30 mins
- In a non-metal pan, spread prepared barbecue sauce over boned, butterflied lamb, and season with garlic powder, pepper, and salt.
- Cover and refrigerate overnight, turning twice.
- Grill 8" to 10" from hot coals in pan for about 2-1/4 to 2-1/2 hours, turning often and basting with the sauce often.