Combine marinade ingredients in the food processor until uniform in consistency.

Next, slather the marinade on the lamb and let marinate for 30 minutes or more in the refrigerator.

Prepare your grill for medium high heat at 350 degrees, and create direct and indirect zones.

Grill the leg of lamb on indirect heat for 45 minutes or until an internal read thermometer registers 125 degrees. Now, transfer the leg to the direct side and let it continue to cook for another 5 minutes on each side. Use a brick covered in foil to help flatten the meat on the grill which will also help the outside get crispy.

Once an internal read thermometer like the Thermapen reads 135 degrees, pull the leg off the grill and let it rest for 10 minutes under foil so the juices can redistribute.

Slice against the grain for a beautiful presentation. How do you like to prepare lamb? I look forward to hearing your ideas!