Ingredients

3 Tbs Olive Oil

3 Tbs Chopped Garlic

3 Tbs Chopped Fresh Rosemary

3 Tbs Chopped Fresh Thyme

1 Tbs Kosher Salt

2 Tsp Fresh Ground Pepper

1 boneless leg of lamb, 5 to 6 pounds, butterflied

Preparation

  1. Combine all ingredients in a blender and make a smooth paste.
  2. Rub paste into the lamb.
  3. Place in a glass dish and let sit about 5 hours (4 1/4 hrs in fridge and final 45 min coming to room temperature).

Grilling:

Cook over medium high heat (400-450F) on both sides until lamb reaches 135 degrees on an instant read thermometer. Wrap in foil and rest for 10 minutes. Slice thin across the grain and arrange on a platter garnished with fresh mint and lemon slices.