For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.
Ingredients
4 pounds boneless leg of lamb
2 tablespoons olive oil
2 1/2 tablespoons Herb Salt
Anchovy Mayonnaise
Directions
Cutting along seams where lamb leg naturally separates, portion into 4 large pieces, trimming any excess fat and sinew.
Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.
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.
Do ahead: Lamb can be seasoned 2 days ahead. Cover and chill.
