Place lamb in large shallow dish; pour combined oil, garlic, spices, chilli, wine and rosemary
over lamb. Cover; refrigerate 3 hours or overnight.
Remove lamb from marinade; place marinade in small saucepan, reserve. Place lamb, covered with
foil, on heated oiled grill plate (or grill or barbecue); cook about 30 minutes or until cooked as
desired, turning halfway through cooking time.
Meanwhile, bring reserved marinade to a boil; reduce heat then simmer, uncovered, 5 minutes.
Rub lamb all over with sugar; cook, uncovered, until sugar caramelises. Stand lamb, covered, 10
minutes before slicing.
Serve lamb with sauce and a salad of yellow and red cherry tomatoes, if desired.