Source: dLife

Leg of lamb with herbs and garlic.

Servings

5.5 lb Lamb, leg, sirloin, lean, raw, choice, 1/4" trim
6 medium garlic cloves , peeled
2 medium shallots , peeled
2 tsp kosher salt
2 tbsp ground thyme
2 tbsp dried rosemary
2 tbsp black pepper , freshly ground
0.25 cup extra virgin olive oil

1 Trim any fat and membranous tissue pieces from exterior lamb.
2 Slice garlic and shallots into 1/4 inch thick pieces. Poke small pockets throughout surface of lamb with a knife, just big enough to stuff garlic and shallot pieces in. Along with the garlic and shallots, insert rock salt into pockets, spreading equally throughout the lamb.
3 Combine thyme, rosemary, pepper, and oil and massage onto surface of lamb.
4 Preheat barbeque/grill to high heat and let warm up with lid closed for at least 10 minutes. Lay a drip pan between the burners and set grill in position.
5 Lay lamb on grill, above drip pan, but not exactly over the fire. Close lid on barbeque and release all vents. Cook lamb between 1 hour and 10 minutes and 1 hour and 30 minutes, depending on desired doneness. A thermometer stuck in the thickest portion of the lamb should read at least 125 degrees F.
6 Move meat from heat to a serving dish and let rest for at least 10 minutes. Slice into equal portions and season to taste.

When purchasing lamb leg, select a leg with an exposed bone as it makes a good handle when slicing meat. Carve the meat parallel to the bone. Make sure to let lamb rest so the juices stay intact.