Grilled or Roast Lamb with Herbs

• One 3- to 4-pound butterflied leg of lamb
• 1/4 cup extra virgin olive oil
• 1 teaspoon minced garlic
• 1 teaspoon fennel seeds
• 1 tablespoon fresh lavender leaves or 1 teaspoon dried
• 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
• 2 teaspoons fresh thyme leaves
• Salt and black pepper to taste
• Lavender flowers or rosemary sprigs for garnish, if available
• Lemon wedges for serving

1. Start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack at least 4 inches from the heat source.
2. Trim the lamb of any excess fat and, if any parts seem overly thick, make a horizontal cut in the meat so they lie fairly flat.
3. Combine the oil, garlic, fennel seeds, and herbs with some salt and pepper.
4. Use a thin-bladed knife to poke some holes in the lamb and stick a little bit of the mixture into each of them; rub the meat with that which remains.
5. Grill or broil the meat until it is nicely browned, even a little charred, on both sides, 20 to 30 minutes, and the internal temperature at the thickest part is about 125F; this will give you some lamb that is quite rare as well as some that is nearly well done.
6. Let rest for 5 minutes before slicing thinly, as you would a thick steak.
7. Garnish the lamb with lavender or rosemary and serve with lemon wedges.
8. Make Cilantro Salsa (page 616).
9. In step 2, use Cilantro Salsa in place of the herb mixture; dont bother to put any in the meat, just on it.

lamb, extra virgin olive oil, garlic, fennel seeds, fresh lavender leaves, rosemary, thyme, salt, lavender flowers, lemon wedges

Taken from www.epicurious.com/recipes/food/views/grilled-or-roast-lamb-with-herbs-386366 (may not work)