Source: Annual Recipes 2003
- 1 leg of lamb (6 to 7 pounds), boned and butterflied, and trimmed of extra fat
- 6 garlic cloves, minced
- 1/3 cup Herbes de Provence
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Freshly ground pepper
- Coarse salt
Using a sharp knife, cut lamb at the joint into two sections: a long, narrow piece and a wide, rounded piece. Place in a shallow bowl. In a small bowl, combine garlic, herbs, oil, and pepper. Using your hands, rub mixture over both lamb pieces to coat evenly. Cover with plastic wrap, and place in refrigerator; let marinate at least 1 hour and up to 6 hours. Remove from refrigerator about 30 minutes before cooking.
Meanwhile, heat grill; position rack about 6 inches above flame. Season lamb with salt; grill about 9 minutes on each side, or until a meat thermometer inserted into the center registers 135 degrees for medium rare. Transfer to a platter; loosely cover with foil. Let rest 15 minutes before slicing and serving.