Grilled Lemon and Garlic Leg of Lamb with Coriander Chutney

• two 7- to 8-pound legs of lamb, trimmed of excess fat, boned, and butterflied by butcher (each 4 to 4 3/4 pounds boneless)
• 1 cup fresh lemon juice
• 12 garlic cloves, chopped fine
• 1/4 cup chopped fresh thyme leaves
• 1/4 cup chopped fresh oregano leaves
• 1/2 cup chopped fresh rosemary leaves
• 3 tablespoons coarse salt
• 1 cup olive oil
• freshly ground black pepper to taste
• Garnish: fresh herb sprigs
• Accompaniment:coriander chutney

1. Put each leg of lamb into a large sealable plastic bag, folding meat if necessary.
2. In a bowl whisk together remaining ingredients and divide between bags.
3. Seal bags, pressing out excess air, and stack in a shallow baking pan.
4. Marinate lamb, chilled, turning it once or twice, at least 8 hours and up to 1 day.
5. Prepare grill.
6. Remove lamb from bags, discarding marinade, and grill on an oiled rack set 5 to 6 inches over glowing coals 8 to 12 minutes on each side (medium-rare for thin parts of meat and rare for thicker parts).
7. (Alternatively, lamb may be broiled 3 to 4 inches from heat.)
8. Cool lamb to room temperature.
9. Lamb may be cooked 1 day ahead and chilled, wrapped well.
10. Slice lamb thin and arrange on a platter.
11. Bring lamb to cool room temperature, its surface covered with plastic wrap.
12. Garnish lamb with herb sprigs and serve with chutney.

lamb, lemon juice, garlic, thyme, oregano, rosemary, coarse salt, olive oil, freshly ground black pepper, fresh herb sprigs, accompaniment

Taken from www.epicurious.com/recipes/food/views/grilled-lemon-and-garlic-leg-of-lamb-with-coriander-chutney-13239 (may not work)