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

• 8 garlic clovesgarlic
• 3 tablespoons chopped fresh thyme leavesthyme
• 2 tablespoons chopped fresh rosemary leavesrosemary
• 2 tablespoons chopped fresh parsley leavesparsley
• 1/2 teaspoon freshly ground black pepperpepper
• 1 tablespoon coarse saltsalt
• 3 tablespoons olive oilolive-oil
• a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
• 1 lemonlemon

1. 01Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
2. 02Put 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 temperature 1 hour.
3. 03Prepare grill.
4. 04Lightly pat lamb dry. 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 horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
5. 05Cut lamb into slices and serve with any juices that have accumulated on cutting board.

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