INGREDIENTS
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3-3 1/2 lbs. boneless leg of lamb, butterflied (see note)
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3 TBSP. Greek olive oil
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1 small shallot, minced
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3 garlic cloves, minced
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1 TBSP. fresh rosemary leaves, finely chopped
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1 TBSP. fresh thyme leaves, finely chopped
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1/2 tsp. dried Greek oregano
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1/4 tsp. red pepper flakes
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1/4 tsp. freshly ground pepper
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1 1/2 tsp. sea salt
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— zest of one small lemon