Barbecued Leg of Lamb on Skewers

In a small bowl, combine garlic, mint, rosemary, thyme, parsley, salt, pepper, coriander, cumin, and olive oil, stirring to make a paste.

Place lamb on a large platter. Using the tip of a sharp knife make 1/2-inch-deep slits all over the lamb. Rub the herb mixture into the slits on both sides of the lamb. Marinate the lamb at room temperature for 1 hour.

Prepare the grill for direct grilling. Preheat to medium-high.

Using absorbent paper towels pat the lamb dry. Brush the grill grate with oil. Thread 3 or 4 long metal skewers through the lamb. Securing the meat with skewers will help the lamb to cook more evenly. Grill lamb for approximately 10 minutes on each side for medium-rare, or until an instant read thermometer inserted into the thickest part of the meat registers 125º F.

Transfer lamb to a serving platter. Remove skewers. Squeeze lemon juice over the lamb. Cover loosely with foil, and let stand for 15 minutes.