Grilled Butterflied Leg of Lamb with Garlicky White Beans
The lamb cooks over a medium-hot fire in about thirty minutes. Since the thickness of the butterflied lamb varies from about 1 to 2-1/2 inches, it will end up rare, medium, and well done, to suit a variety of preferences.
Yield: 8 servings.
For the beans:
For the lamb:
1/2 cup chopped mixed fresh herbs, include if possible thyme, summer savory, rosemary, marjoram in approximately equal amounts, plus a few lavender blossoms (or use 2 Tbs. dried herbs de Provence)
To make the beans
Meanwhile, gently heat the 1/4 cup olive oil with the smashed garlic cloves until the garlic becomes fragrant. Remove from the heat and leave to infuse. When the beans are done, remove the cheesecloth seasoning bag. Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed. (The beans can be made the day before and reheated.)
To make the lamb
When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 min., paying attention to flare-ups so it doesn't char or overcook. Turn and cook another 10 to 20 min. or until an instant-read thermometer inserted in the thickest part of the meat registers 130°F for medium rare. Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil. Let stand for 10 min. before carving into thin slices. Serve with a little of the carving juices spooned over, accompanied by the white beans, drizzled with more olive oil, if you like.