Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic

Ingredients

Herb rub

• 8 cloves garlic
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon coarse salt (such as kosher or sea)
• 3 tablespoons olive oil
• 7-8 lbs leg of lamb, trimmed of all fat,boned,and butterflied by butcher (4 to 4 3/4 pounds boneless)
• 1 lemon

Directions

1. 1

   Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.

2. 2

   Put lamb in a large dish and with tip of a sharp knife held at a 45=degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb.

3. 3

   Marinate lamb at room temperature for 1 hour.

4. 4

   Prepare grill.

5. 5

   Lightly pat lamb dry.

6. 6

   On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer inserted into thickest part of meat registers 125 for medium-rare.

7. 7

   (Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 for medium-rare.) Transfer lamb to a cutting board.

8. 8

   Halve and seed lemon.

9. 9

   Squeeze juice over lamb and let stand, loosely covered with foil 15 minutes.

10. 10

    Cut lamb into slices and serve with any juices that have accumulated on cutting board.