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1
Trim external fat from the lamb, or ask the butcher to do so.
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2
Mince the garlic to a paste with the salt.
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3
Mix the garlic paste with the olive oil and several grinds of black pepper.
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4
Put the lamb in a shallow dish and rub all over with the garlic mixture.
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5
Cover with plastic wrap and refrigerate for at least 2 hours or, preferably, overnight.
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6
For the chimichurri: In a blender, combine the parsley, cilantro, garlic, jalapeno, and salt.
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7
With the motor running, add the olive oil gradually, stopping once or twice to scrape down the sides of the jar.
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8
Blend until smooth.
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9
Transfer to a small bowl and stir in the lime juice.
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10
Taste and adjust the seasoning.
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11
Set aside at room temperature for 1 hour to develop flavor.
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12
Prepare a hot charcoal fire or preheat a gas grill to high.
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13
Bring the lamb to room temperature.
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14
Grill the meat directly over the coals or flame, turning once with tongs, until an instant-read thermometer inserted in the thickest part of the muscle reaches 125F (for medium-rare), 10 to 15 minutes per side.
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15
The muscles on a butterflied leg of lamb are not evenly thick; to prevent overcooking, test the thinner section first and remove that section when it is done by cutting between the muscles.
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16
Let the meat rest for at least 15 minutes before slicing to allow the juices to settle.
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17
Carve across the grain into thin slices and serve with chimichurri.
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18
Enjoy with Cakebread Cellars Cabernet Sauvignon or another red wine with firm tannic structure.
