2tablespoonsminced fresh marjoram or oregano or combo of both
For the Rub
¼cupextra virgin olive oil
1 - 2teaspoonsminced fresh garlic
1tablespoongarlic salt + 1 teaspoon regular salt
Fresh coarse ground black pepper
A covered grill with a rotisserie*
6 - 8piecesof butcher's twine cut into 12-inch lengths
A drip pan to catch juices
Remove the netting from the leg of lamb. Open it up and using a sharp knife, cut the thicker parts of the lamb open to make flaps; open them up to make a flat, more even piece of lamb (it may not be entirely even, but try to get it as close to the same thickness throughout - you can also use a heavy meat mallet, not a tenderizer, to lightly pound the meat to an even thickness after you butterfly). Season well with salt and freshly ground pepper, then using a knife, or the garlic press spread the garlic evenly over the meat. Mix the mustards together and spread evenly over the inside of the meat. Sprinkle the rosemary evenly over, then the marjoram/oregano and thyme. Roll up tightly and tie with the butcher's string at about 1-inch intervals.
Stick the spit through the center of the meat and secure both ends of the rotisserie. Rub the meat with olive oil and fresh garlic, then season with the garlic and regular salt along with a good amount of coarsely ground black pepper. Allow to come to room temperature, about 30 minutes.
While waiting for the meat to come to room temperature, prepare your grill for off-set heat. Place the drip pan where the meat will be; and heat to 375°F. When the meat and grill are ready, place the spit into the rotisserie turner, and turn on - shut the lid to the grill and cook for about 1 ½ hours, or until the internal temperature reaches 135°F to 140°F for medium-rare. Remove to a serving platter and allow the meat to rest for about 10 minutes. Cut into thin slices and serve.
While using a rotisserie is the best method to cook this stuffed leg of lamb, it could also be make in the oven.