Grilled Leg of Lamb with Herb Salt

Directions

1. 1.

   Cutting along seams where lamb leg naturally separates, portion into 4 large pieces, trimming any excess fat and sinew.

2. 2.

   Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.

3. 3.

   Prepare a grill for high heat. Grill lamb, turning often, until lightly charred and an instant-read thermometer registers 130°, 20–30 minutes. Transfer to a cutting board; let rest 10 minutes. Thinly slice against the grain and serve with Anchovy Mayonnaise.

4. 4.

   Do ahead: Lamb can be seasoned 2 days ahead. Cover and chill.