3 garlic cloves, chopped
2 tbsp fresh rosemary, chopped
1 tbsp thyme, chopped
1 tbsp black pepper
1 tbsp cumin seeds
1/4 cup olive oil
1 3lb, bone in leg of lamb roast
Mix the garlic, rosemary, thyme, black pepper, cumin seeds and olive oil together. Stab the lamb all over with a sharp knife, then rub in the marinade. Refrigerate overnight.
Fire up the grill to maximum and brown the roast on all sides. Turn off half the burners, put the roast on the cold side, put the top down and grill for about an hour.