Provencal Grilled Lamb

• 4 garlic cloves, minced
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 1/4 cup extra-virgin olive oil
• 2 1/2 pounds boneless butterflied leg of lamb
• Salt and freshly ground black pepper

1. In a bowl, mix the garlic, rosemary, thyme and oil.
2. Season the lamb with salt and pepper and rub the herb oil all over the meat.
3. Let stand at room temperature for 1 1/2 hours or refrigerate for at least 3 hours or overnight.
4. Bring the lamb to room temperature if necessary.
5. Light a grill.
6. Grill the lamb over moderate heat, turning once, until browned outside and an instant-read thermometer inserted in the meat registers 125 for medium-rare, about 8 minutes per side.
7. Transfer to a carving board and let rest for 10 minutes.
8. Thinly slice the lamb across the grain and serve.

garlic, rosemary, thyme, extravirgin olive oil, boneless butterflied leg of lamb, salt

Taken from www.foodandwine.com/recipes/provencal-grilled-lamb (may not work)