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1
Spread the lamb on a work surface and lightly pound the thickest part of the meat to a 2-inch thickness.
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2
Put the lamb in a large resealable plastic bag.
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3
Add the lime juice, chile powder, oregano, 1 teaspoon of salt, 1/2 teaspoon of pepper and 2 tablespoons of the olive oil and turn to coat.
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4
Refrigerate for at least 8 hours or overnight.
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5
Remove the lamb from the marinade and blot it dry with paper towels.
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6
Bring the lamb to room temperature.
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7
Light a grill and oil the grates.
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8
Brush the lamb with olive oil and season with salt and pepper.
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9
Grill over moderate heat until lightly charred on the underside, about 10 minutes.
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10
Turn the lamb over and scatter the sage and rosemary on top.
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11
Grill the lamb, turning once more, until an instant-read thermometer inserted into the thickest part of the meat registers 135 for medium-rare or 140 for medium, 20 to 25 minutes longer.
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12
Transfer the lamb to a work surface and let rest for 15 minutes.
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13
Meanwhile, in a large bowl, toss the tomatoes, poblanos, onion wedges and scallions with the remaining 2 tablespoons of olive oil and season with salt and pepper.
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14
Grill over moderately high heat, turning occasionally, until lightly charred and just tender, 4 to 7 minutes.
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15
Transfer the vegetables to a serving platter.
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16
Thinly slice the lamb across the grain and transfer it to the platter.
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17
Serve with the Bacon Fat Tortillas and Tomatillo Salsa.
