Grilled Leg of Lamb with Garlic and Rosemary

1 bone-in leg of lamb roast
2 sprigs of rosemary, leaves removed
2 cloves garlic, thinly sliced
4T olive oil
1/2t freshly ground pepper
1t salt

With a very sharp knife make 1/2" deep slits in the meat about an inch
apart. In alternating slits put the garlic slivers and rosemary
needles. Combine the salt and pepper with 2 tablespoons of the olive
oil and any remaining rosemary. Using your fingers massage this all
over the lamb. Preheat a grill to medium heat. Turn off one burner and
put the lamb on the off burner and close the lid. Baste every half hour
with the remaining olive oil and turn. Depending on the size of your
roast start testing for doneness after about an hour. I like a medium
rare meat so I was looking for about 135-145F internal temperature. But
it should be 125F for rare and 160F for medium. Allow to sit for at
least 10 minutes before carving, lightly tented with foil.

Try putting the leftovers into a sandwich with grilled zucchini and feta.