Grilled butterflied leg of lamb with green garlic mojo

Butterfly the leg of lamb: cut straight across at the joint, follow the bone around with a sharp knife, flip and cut around the back, break through the joint and release the bone.

Cut off the shank in line with the knuckle cut.

Cut along the thick part and unroll it to an even thickness so it cooks evenly and quickly.

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 lime juice, fresh thyme and sliced epazote; simmer another 10 minutes or so.

Spoon a little of the mojo over the lamb, sprinkle generously with salt and pepper, flip and repeat on the other side.

Grill directly over a medium-high fire, fat cap up, lid closed, flipping after about 15 minutes; about 30 minutes in all depending on the fire.

Cook to about 130 degrees on an instant read thermometer, then rest in a warm place about 10 minutes to coast to about 135.

Slice, shingle around a platter, spoon over the garlic mojo, and put herby greens in the center.