Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

Ingredients

• 1 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher
• 1 tablespoon coarse salt
• 3 tablespoons olive oil Paste
• 1 lemon
• ½ teaspoon ground black pepper
• 2 tablespoons fresh parsley leaves
• 2 tablespoons fresh rosemary leaves
• + 2 more ingredients
• • 3 tablespoons fresh thyme leaves
  • 8 garlic cloves

Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Put lamb in a large dish and with tip of a sharp small 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. Marinate lamb at room temperat...

View full recipe at Epicurious