- 1 leg of lamb (5 to 6 pounds), butterflied
- 1 ¼ cups olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon lemon thyme leaves
- 1 tablespoon red pepper flakes
- Salt and freshly milled pepper
- 3 cloves garlic, minced
- Zest of 1/2 navel orange, finely diced
- 12 large basil leaves, cut into fine ribbons
- Grill with charcoal
- Small bundle of dry grapevine clippings that have been soaked in water for 2 hours.
- Place the leg of lamb in a shallow baking pan. In a bowl, combine the olive oil, rosemary, lemon, thyme, and red pepper flakes.
- Pour the oil mixture over the lamb, turning the meat from side to side until well coated. Cover and marinate for 2 hours, 1 hour in the refrigerator and 1 hour at room temperature.
- Prepare the charcoal grill. Preheat the oven to 250°. When the coals reach a dusty red glow, add a small bundle of grapevine clippings.
- Brush the grill with olive oil. Season the meat with salt. Place the meat on the grill and cook for 15 minutes on each side. Transfer the meat to a baking pan and place in the oven for 10 minutes, or until internal temperature is 125° for rare meat.
- Allow the lamb to rest for 10 minutes before slicing.
- Serve rare.
- To assemble: Very thinly slice the meat allowing about 3 slices per person. Sprinkle with a little of the minced garlic, orange zest, and basil.