Whisk the marinade ingredients. Reserve and set aside one-half of the marinade to use for basting the lamb on the grill. Pour the remaining marinade into a large, resealable plastic bag. Place the lamb inside the bag, press out the air and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 2 to 4 hours, turning occasionally. Remove the lamb from the bag and discard the marinade. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling.
Related Grill Skills
Preparing Boneless Leg of Lamb
Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
Grill the lamb, fat-side down, over direct heat, with the lid closed, until nicely marked, 10 to 12 minutes. Turn the lamb over and grill for 5 minutes more, basting the lamb with the reserved marinade. Then move the lamb over indirect medium heat and grill, fat-side up, with the lid closed, until an instant-read thermometer inserted into the thickest part of the lamb reaches 51°C to 54°C for medium rare, 20 to 30 minutes more, basting occasionally with the reserved marinade. Remove from the grill and let rest for 5 to 10 minutes.
Cut the lamb across the grain into thin slices. In a small saucepan over low heat on the stove, melt the herb butter. Drizzle the butter over the lamb. Serve right away.