1 (6-pound) trimmed boneless leg of lamb
1⁄4 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons soy sauce
1 tablespoon dried rosemary
2 teaspoons dried oregano
1 teaspoon kosher salt
Garnish: fresh rosemary, fresh oregano, parsley, lemon wedges
Rinse lamb and pat dry. In a large heavy-duty zip-top plastic bag, combine lemon juice, mustard, garlic, soy sauce, dried rosemary, dried oregano, and salt; add lamb, turning to coat. Seal, and chill for 8 hours, turning occasionally. Remove lamb from marinade, discarding marinade. Pat dry with paper towels, and let stand for 30 minutes before grilling.
Coat cold grill grate with nonstick cooking spray, and place on grill. Preheat grill to medium-low heat (250° to 300°).
Grill lamb, covered with grill lid, for 1 hour, or until an instant-read thermometer inserted into thickest part of meat registers 140° for medium rare; remove from grill. Tent with aluminum foil; let stand for 10 minutes. Thinly slice lamb, and garnish with fresh herbs and lemon wedges, if desired.
To roast in oven: Prepare recipe through step 1. Bake, uncovered, at 325° for 11⁄2 to 2 hours, or until desired degree of doneness.
To grill on an indoor electric grill: Prepare recipe through step 1. Preheat a two-sided contact indoor electric grill, George Foreman®, according to manufacturer’s instructions, to Medium. Place lamb on food grate, and close lid; grill for 11⁄2 to 2 hours, or until desired degree of doneness.