Created by ForeverMama on June 22, 2022
Step 1: Place all the ingredients in a blender except the oil. Puree 30 - 40 seconds, slowly adding oil until fully emulsified.
Step 2: Whisk together the spices, salt, oil, lemon zest and juice. Put the leg of lamb in a baking dish. Pour the marinade over it and work it into the meat with your hands. Let it rest at least 3 hours or up to 24 hours.
Step 3: Build a two-zone fire on the grill, with medium to medium-high heat on one side, and no direct heat on second side. Cook each side of the lamb about 15 minutes, making 1/4 turn halfway through each side to create crisscross grill marks. DO NOT BURN the lamb. Move off the direct heat to the cool side of grill once you achieve desired color and grill marks. Close the grill top and roast to desired internal temperature, 130 - 135-degree F (54 - 57-degrees C) for Rare, which will happen quickly, or up to 145-degrees F (63-degrees C) for medium, about 5 - 10 minutes.
Step 4: Remove from the heat. Cover loosely in foil and let rest at least 10 minutes. Slice diagonally across the grain, about 1/2-inch thick. Spoon the mint sauce across the meat, or serve it in a bowl on the side and use it as a dip.