Grilled Boneless Leg of Lamb Recipe

After boning and butterflying, the leg of lamb is a large flat piece of meat. Place the lamb in a large roasting pan. Mix together the remaining ingredients, pour over the lamb and marinate for several hours. Skewer the whole piece of meat with long metal skewers, alternating direction. This will keep it flat for grilling and make it easier to turn. If there are small, thin pieces along the edges, fold them over when skewering to make it thicker (so the edges don't overcook). Grill over medium hot coals for about 10 minutes per side. Let rest 10 minutes. Slice into 1/2 inch slices.