Ask your butcher to debone and butterfly a 7 1/2 to 8 1/2 pound leg of lamb. Sometimes the lamb can be unwieldy on the grill. To ensure better control and even cooking, run two long metal skewers lengthwise and two crosswise through the meat after applying the herb rub.
8 garlic cloves, peeled and smashed
4 tbsp. fresh parsley, chopped
3 tbsp. fresh thyme leaves, chopped
2 tbsp. fresh rosemary leaves, chopped
1 tbsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 lemon, zested and juiced
3 tbsp. olive oil
1 butterflied leg of lamb (4 to 5 lbs. boneless)
4 long metal skewers
1. Finely chop garlic. Add herbs and lemon zest and continue chopping to form a thick paste. In a small bowl, stir in juice and oil. Can be made in a mortar and pestle (or toss everything in the food processor).
2. Place lamb in a large pan and gently poke with the tip of a sharp paring knife, making small 1/2-inch-deep cuts all over the meat. Rub herb mixture all over, pressing firmly into the small slits. Gather meat together into one even piece and secure with metal skewers. Cover and refrigerate for up to 24 hours. Allow lamb to come to room temperature before grilling, about 45 minutes.
3. Prepare grill. Once coals are ready (or gas grill is hot), brush off grate and lightly oil. Grill lamb for approximately 10 minutes per side or until an instant-read thermometer reads 125 degrees for medium rare. In the final minutes of grilling, brush lamb several times with loquat ginger glaze, being careful not to burn the sweet sauce.
4. Rain plan: roast in a 425 degrees oven for about 25 minutes or until meat reaches 125 degrees.
5. Allow lamb to rest on a cutting board-loosely tented with foil-for 15 minutes. Slice meat thinly across the grain and serve with remaining glaze and any accumulated juices.
Loquat Ginger Glaze
1-inch piece of fresh ginger, finely grated
1 tsp. vegetable oil
1 cup loquat jelly/jam (apricot jam can be substituted)
2 limes, juiced
Water as needed (plus some Bermuda Gold, if there’s any left after Good Friday’s swizzles)
In a small saucepan, lightly fry ginger until aromatic. Stir in loquat jelly, lime juice and water/liqueur to make a thin glaze. Keep warm.