Step 1

Trim excess fat and remove silverskin using a sharp knife. Score the top layer of fat in a 1/2" crosshatch pattern, being careful not to slice into the flesh.

Step 2

Using a meat pounder, or the back of a heavy skillet, pound the butterflied lamb leg so it is relatively even.

Step 3

Season all sides very liberally with kosher salt.

Step 4

Make the marinade paste by blending all marinade ingredients together with an immersion blender or food processor or use a mortar and pestle.

Step 5

Spread the paste all over the lamb leg on a sheet pan. Cover tightly with plastic wrap and refrigerate for 12 hours or preferably 24 hours.

Step 6

Remove the lamb from the refrigerator to temper for about 30 minutes while you set up the grill. Insert a remote thermometer probe through the side of the thickest part of the meat.

Step 7

Prepare the grill with a two-zone setup and bring the temperature up to 400° F. Preheat and add wood chips for extra smoke if desired. Clean and oil the grill grates using a canola oil-soaked paper towel and tongs.

Step 8

Sear the leg (fat side down first) on the hot side of the grill for about 4 minutes per side to get a flavorful golden crust, then transfer to the cooler side of the grill and close the lid.

Step 9

Continue to cook to an internal pull temperature of 125 to 130°F for medium-rare** (will finish at 130-140° F) or 130 to 135° F for medium (will finish at 135-145° F). This will be approximately 12 minutes per pound. Use an instant-read thermometer to verify doneness. The temperature will continue to rise 5 to 10 degrees after it is off the grill, so pull from the grill before it reaches the desired finished temperature.

Step 10

Transfer to a cutting board and rest for 15 to 20 minutes.

Step 11

Carve the lamb leg by slicing against the grain. Enjoy!