Butterflied Leg of Lamb with Lemon, Herbs and Garlic

7 to 8 pound leg of lamb, trimmed of all fat, boned, and butterfly by butcher (4 to 4 3/4 pounds boneless)

1 lemon

Ingredients-herb rub:

8 garlic cloves

3 Tbsp chopped fresh thyme leaves

2 Tbsp chopped fresh rosemary leaves

2 Tbsp chopped fresh parsley leaves

1/2 tsp freshly ground black pepper

1 Tbsp coarse salt

3 Tbsp olive oil Paste

Directions:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour. Cut lamb into slices and serve with any juices that have accumulated on cutting board.