Grilled butterflied leg of lamb with green garlic mojo

Bone the leg of lamb: cut straight down to the bone at the joint and follow it around, flip and cut around the back until the bone is free, cut through the knuckle joint to release it.

Cut off the shank in line with the knuckle cut, then cut into the thick part and unroll it to an even thickness so it cooks evenly and quickly.

Mojo: slice the green garlic very thin, warm olive oil over medium heat, add the garlic and salt and barely simmer about 20 minutes until softened.

Add a squeeze of fresh lime juice, fresh thyme and sliced epazote and simmer about 10 minutes more.

Spread a little mojo over the lamb, sprinkle generously with salt and a good amount of fresh ground pepper; flip and repeat.

Grill directly over a medium-hot fire, fat cap up, lid closed, about 30 minutes, flipping after about 15.

Take it off at about 130F on an instant read thermometer and rest about 10 minutes in a warm place to coast to about 135F.

Slice the lamb, shingle the slices around a platter, spoon on the mojo and put herby greens in the center.