Butterflied Leg of Lamb with Lemon and Herbs

Ingredients:
4 garlic cloves
1 tbsp thyme leaves (chopped fresh)
1 tbsp fresh rosemary (chopped, leaves)
1 tbsp fresh parsley leaves (chopped)
1/4 tbsp black pepper (freshly ground)
1/2 tbsp coarse salt
1-1/2 tbsps olive oil
3-4 lbs leg of lamb (trimmed of all fat, bones and butterflied by butcher)
1 lemon

What To Do:
Finely chop garlic and in a small bowl stir together with thyme, rosemary, parsley, salt, pepper and olive oil.

Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour. Preheat oven to 425.

Lightly pat lamb dry. Roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare. Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.

Cut lamb into slices and serve with any juices that have accumulated on cutting board.

I served mine with grilled asparagus and polenta.