Grilled Butterflied Leg Of Lamb - cooking recipe

Ingredients

3 lbs leg of lamb, butterflied
1 1/2 heads garlic
2 lemons, juice of
3 tablespoons red wine vinegar
1/2 cup fresh parsley, chopped
6 -7 sprigs fresh rosemary
1 1/2 tablespoons dried thyme
kosher salt & fresh ground pepper
1/2 cup olive oil (more or less)

Preparation

Make sure your lamb has been butterflied evenly so when it cooks evenly.
Place all ingredients except olive oil into blender or food processor.
Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
On a very hot grill sear lamb then cook covered at medium careful not to scorch.
Cook until thermometer registers rare.
Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.