Grilled Lamb with Tomatoes

Rinse lamb, pat dry, trim bone and cut meat width-wise (butterfly cut). Spread on a board. Season with salt and pepper. Peel garlic and squeeze through a garlic press and spread on meat. Chop tomatoes. Rinse thyme, shake dry and pluck off  about half of leaves. Drain olives and chop finely. Combine half of tomatoes with thyme leaves, olives and goat cheese, spread on meat and press lightly. Roll up meat and tie with kitchen string. Wrap in plasitc wrap and refrigerate for at least 3 hours (preferably overnight).