Grilled Boneless Leg Of Lamb With Spicy Herb Crust
1 cup pitted Kalamata olives
1 small jalapeno pepper, seeds removed
1/2 cup extra virgin olive oil
4 tablespoons each of parsley, rosemary, and thyme, finely chopped
4 large cloves garlic, minced and mashed to a paste with a pinch of salt
4 cloves roasted garlic, roasted and mashed
4 to pound leg of lamb, butterflied (Your Balducci's butcher will do this for you!)
Salt and pepper
1/2 large lemon, zested and juiced
Finely chop the olives and jalapeno pepper until it forms a smooth paste. Whisk in half of the olive oil, lemon zest and 1 tablespoon of the herbs .Combine the remaining herbs and oil with the fresh raw garlic and roasted garlic in a small bowl. Rub the herb and garlic marinade all over the lamb and wrap it well in plastic wrap. Let sit at room temperature for 1 hour.
Preheat the grill to medium heat, and remove plastic wrap from lamb. Season the lamb generously with salt and pepper. Grill the lamb, flipping once, until the thickest part is 120°F for medium rare, about 15 to 18 minutes. Transfer the lamb to a cutting board, squeeze the lemon half over it, tent with foil, and let rest for 10 minutes. Thinly slice across the grain, drizzle any accumulated juice over it, and serve with the olive puree.