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1
Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
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2
Stir together all relish ingredients and season with pepper.
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3
Open vents on bottom of grill.
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4
Light charcoal (80 to 100 briquettes) in chimney starter.
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5
Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
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6
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds.
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7
Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total.
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8
Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135F for medium-rare, 12 to 15 minutes.
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9
Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
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10
Preheat all burners on high, covered, 10 minutes.
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11
Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total.
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12
Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner.
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13
Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135F for medium-rare, 15 to 20 minutes.
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14
Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
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15
Thinly slice lamb across the grain and serve with relish.
