Marinade the lamb in rosemary, salt, pepper and olive oil before grilling it on the BBQ

Make a simple sauce by frying finely chopped onion, garlic, celery, carrot and an anchovy in a saucepan - once the veg has sweated down well then add a good amount of wine....if you aren't planning on drinking it then add half the bottle.

Bring to the boil and let it reduce by half, season and then pass through a sieve to remove the veg.
Whisk in cubes of butter until the sauce is glossy (probably about 100g) then it's ready to serve.