Grilled Butterfly Leg of Lamb

5 pounds leg of lamb, boneless
4 Tablespoons olive oil
3 cloves garlic, chopped
1 Tablespoon rosemary, crumbled
1 teaspoon thyme, crumbled
1 teaspoon salt
1 teaspoon pepper
Put olive oil in small bowl. Add rosemary, thyme,
garlic, salt, and pepper. Combine. Rub mixture into
lamb, piercing lamb with a fork. Cover and
refrigerate 2-3 hours. BBQ over hot coals for 15
minutes each side. To test, cut a small slit into
thickest part of lamb. Lamb should be slightly pink
inside. If done in oven, grill 4 inches from the
broiler for 15 minutes on each side. To serve, slice
diagonally across the grain.