1 x leg of lamb, deboned
1 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp black peppercorns, cracked
1/4 cup fresh rosemary
2 tbsp fresh ginger, chopped
4 x cloves garlic
2 x onions, sliced
4 x limes, sliced
salt and pepper to taste

Place all ingredients in a large resealable bag. Marinade in the fridge for 24 hours. Remove the leg of lamb from the bag a few hours before cooking to allow the meat to come to room temperature. Season with salt and pepper. Cook lamb on grill for 45 minutes or until desired doneness.