Timing mysteries and guesswork do not exist with this method of cooking a leg of lamb because, since the leg is opened, boned, and flattened out, you can see everything that is going on when it is cooking, and it cooks more or less evenly like a steak.
Rub the spice mix into the lamb and let it sit refrigerated 6 hours or more.
Chop up the onions, put in a bowl with their saved juices, and add the salted lemon, rosemary, olives, lime juice, cardamom, chicken stock, and extra virgin olive oil. Mix together and taste for salt. Stir in the flavored water(s).
Wipe the marinade off the lamb, rub the sides with the olive oil, season, and grill over a low to medium fire (broil or bake in a 375-degree oven) for about 15 minutes on each side, until it is medium rare. Let sit on the cool side of the fire for 10 minutes to rest, and then carve across the leg in
Cooking the lamb in a pan in the oven also gives you pan juices, and some might argue that this lamb needs no other sauce. But if you use the oven method and have the pan juices, the lamb is certainly not ruined by adding the juices (without the fat) to a sage béarnaise sauce or a béarnaise into
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