- 4-5 lb boneless leg of lamb, butterflied
- ½ cup olive oil
- 1 Tbsp dried basil
- 1 Tbsp oregano
- 1 Tbsp minced fresh garlic
- 1 tsp black pepper
Blend oil with basil, oregano, garlic and pepper; pour half over meat and brush over both sides.
Grill lamb over medium coals in covered grill, about 6 inches from coals, for 20 to 25 minutes per side.
Rest lamb for about 10 minutes; slice lamb crosswise at a diagonal slant.
Drizzle extra olive oil/herb mix to over meat when serving.