Ingredients

Serves 16 as part of a buffet

　　two 7- to 8-pound legs of lamb, trimmed of excess fat, boned, and butterflied by butcher (each 4 to 4 3/4 pounds boneless)

　　1 cup fresh lemon juice

　　12 garlic cloves, chopped fine

　　1/4 cup chopped fresh thyme leaves

　　1/4 cup chopped fresh oregano leaves

　　1/2 cup chopped fresh rosemary leaves

　　3 tablespoons coarse salt

　　1 cup olive oil

　　freshly ground black pepper to taste

　　Garnish: fresh herb sprigs

　　Accompaniment:coriander chutney

　　

Step 1

Put each leg of lamb into a large sealable plastic bag, folding meat if necessary.

　　

Step 2

In a bowl whisk together remaining ingredients and divide between bags. Seal bags, pressing out excess air, and stack in a shallow baking pan. Marinate lamb, chilled, turning it once or twice, at least 8 hours and up to 1 day.

　　

Step 3

Prepare grill.

　　

Step 4

Remove lamb from bags, discarding marinade, and grill on an oiled rack set 5 to 6 inches over glowing coals 8 to 12 minutes on each side (medium-rare for thin parts of meat and rare for thicker parts). (Alternatively, lamb may be broiled 3 to 4 inches from heat.) Cool lamb to room temperature. Lamb may be cooked 1 day ahead and chilled, wrapped well. Slice lamb thin and arrange on a platter. Bring lamb to cool room temperature, its surface covered with plastic wrap.

　　

Step 5

Garnish lamb with herb sprigs and serve with chutney.