 The lamb I make for people who "don't like lamb"
This recipe has converted many a lamb-hater. Prep it a day or more ahead, takes 25 minutes to finish on the grill. That's right: cook a leg of lamb in 25 minutes or less.
Bone out a leg of lamb, pound down the thick spots to a more or less even thickness (1.5 to 2 inches is fine).
Make a paste of: fresh minced basil, fresh minced rosemary, fresh minced garlic, kosher salt, fresh ground pepper, enough olive oil to moisten. I use a mortar and pestle, and roughly equal proportions of the herbs and garlic. (You could skip the rosemary or the basil, but not both.) Make about a cup of paste.
Rub the paste on both sides of the butterflied lamb leg. Roll the meat back up and wrap well with plastic wrap or other airtight covering. Put in the fridge overnight.
Light coals in half of a kettle-type grill (I've been told gas grills can be used for this recipe but I've never done it).
When coals are ready, sear lamb on both sides, to a crust. (Beware of flare-ups.) Pull the lamb to the cool side and close the lid. Roast it to medium rare, usually taking about 15 minutes more.
Let rest, slice thin. I serve it with a lemony yogurt cumin sauce.  | 
