Marinade the lamb overnight in the oil, garlic, oregano, juniper berries and black pepper. Barbeque over a low heat, not too near the coals for about 20 minutes per side, skin side down first. Allow to rest well and carve. The secret to good BBQs is to ensure well developed coals rather than flaming efforts which scorch the exterior and leave the interior raw. Gently, gently. Per serving: 112 Calories (kcal); 12g Total Fat; (96% calories from fat); 1g Protein; trace Carbohydrate; 2mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.