Looking for a spectacular dish to wow friends and family? Give them some leg. Have your butcher butterfly the leg of lamb, and use metal skewers to secure any loose meat as it cooks. If you find yourself with leftovers, pair them with toasted pita and hummus.

　　

Ingredients

Makes 8 servings

　　

FOR HERB RUB

8 garlic cloves

　　3 tablespoons chopped fresh thyme leaves

　　2 tablespoons chopped fresh rosemary leaves

　　2 tablespoons chopped fresh parsley leaves

　　1/2 teaspoon freshly ground black pepper

　　1 tablespoon kosher or other coarse salt

　　3 tablespoons olive oil

　　

FOR LAMB

1 (7- to 8-pound) leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)

　　1 lemon

　　Special equipment: Gas or charcoal grill (optional)

　　

MAKE HERB RUB

Step 1

Finely chop the garlic and in a small bowl stir together with the remaining rub ingredients.

　　

MAKE LAMB

Step 2

Put the 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 the herb mixture into the slits and all over the lamb. Marinate the lamb at room temperature 1 hour.

　　

Step 3

Prepare a grill.

　　

Step 4

Lightly pat the lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals (or in a medium-hot gas grill), grill the lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into the thickest part of the meat registers 125°F for medium-rare. (Alternatively, roast the lamb in a roasting pan in the middle of a 425°F oven about 25 minutes.)

　　

Step 5

Transfer the lamb to a cutting board. Halve and seed the lemon. Squeeze the juice over the lamb and let stand, loosely covered with foil, 15 minutes.

　　

Step 6

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

　　The Epicurious Cookbook