We coated one like this with lemon zest and crushed dried rosemary leaves in olive oil after stuffing knife slits in the fat layer with flat garlic slices made from two cloves. The surface of the whole was also salted with Kosher salt and freshly cracked black pepper.
The charcoal fire was made in an 18" Weber grill with the coals to each side behind metal banks specially designed for the purpose by Weber, with a drip pan in the center.
The 4.6 pound lamb leg was roasted in the center of the covered grill, between the coal banks, for 1.5 hours, turned every 30 minutes with a righteous carbon steel pig tail.
It was perfect.
Thanks be to God.
