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1
Prepare lamb and marinate Cover lamb with plastic wrap.
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2
Pound lamb with a meat mallet until it is slightly thicker than 1 inch all over.
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3
Reserve 1/2 cup marinade.
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4
Place lamb in a large resealable plastic bag and add remaining marinade, then force out air and seal.
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5
Massage the lamb a bit to coat it thoroughly.
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6
Set bag on a baking sheet (in case of leaks) in the refrigerator and marinate lamb 8 to 24 hours, turning bag occasionally.
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7
Grill Remove lamb from bag and wipe off and discard as much marinade as possible so surface is dry.
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8
Let lamb rest at room temperature 1 hour.
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9
Meanwhile, heat grill to medium-high (see Grill Temperature Guidelines, page 162).
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10
When it is hot, scrub with a grill brush and sweep lightly with oil.
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11
Season lamb on both sides with salt and pepper.
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12
Grill (press down with tongs initially to make sure the lamb is evenly in contact with grill) until charred in spots, 5 to 6 minutes, rotating the lamb 90 degrees halfway through.
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13
Flip the lamb, then brush with some reserved marinade and cook until an instant-read thermometer inserted in the thickest part registers 125F, again rotating it 90 degrees halfway through.
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14
This will take 5 to 6 minutes more.
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15
Let lamb rest 5 minutes.
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16
Serve Slice lamb and serve with remaining reserved marinade on the side.
