Butterflied Leg of Lamb with Mediterranean Marinade

Combine all ingredients except lamb in a small bowl. Place lamb in a large baking dish and pour marinade over the meat, opening flaps and turning to coat completely. Refrigerate 2 hours or overnight

Light charcoal. When ready, oil grate and place about 6" above coals

Pat lamb dry and arrange on a grate, spreading out the flaps so the meat lies flat

Cook until well-seared, about 12 min. Flip and continue cooking until meat is well seared and a meat thermometer in thickest point reads 145°, about 12 more min

Transfer to a warm platter, tent with foil and rest 5 min. before slicing

Serve with Couscous and a chopped salad