I bought a small butterflied leg of lamb. Fresh local lamb. Doesn’t get any better. Presalted it on Thursday and before leaving for work on Friday I rubbed with lots of garlic, oregano, black pepper and the zest of a lemon. The juice of a lemon was drizzled over the lamb about half an hour before it went on to the grill. Dinner was Greek style served with both rice and roasted potatoes and a Greek Salad.