In a large, shallow, non-metal pan, combine all ingredients except lamb and Parmesan cheese; mix well.

Note: Lamb can also be cooked in the oven. Broil 3" (7.5 cm) from source of heat for 8 minutes per side, brushing with marinade. Reduce oven temperature to 160°C (325°F). (Turn broiler off.) Finish roasting meat in oven for a further 15 minutes per pound, or until the meat thermometer registers 72°C (145°F) for rare.

Add lamb, turning to coat well. Marinate, covered in refrigerator at least 4 hours or overnight, turning occasionally.

When ready to cook, remove meat, reserving the marinade; pat meat dry; place meat in the barbecue in center of greased grill directly over hot coals; close lid.

Grill meat for a total of 28-30 minutes, turning over every 5 minutes, brushing with marinade.

Sprinkle with Parmesan; let stand, lightly covered with foil, for 10 minutes before slicing. Serve with grilled asparagus.