Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PUREE***
   4      tablespoons   roasted garlic
   3      tablespoons   chopped Italian parsley
   2      tablespoons   chopped fresh mint
   1      tablespoon    finely chopped fresh thyme
   1 1/2  teaspoons     finely chopped fresh rosemary
   1      teaspoon      salt
   1      teaspoon      freshly ground pepper

Preparation:

Did a garlicky/minty leg of lamb in the pit yesterday and it came out so good I thought I'd share with the porch. Rather than insert slivers of lamb into the meat and apply a rub to the surface, I applied an herb puree to the inside of a boned, butterflied leg and rolled and tied it up. The puree consisted of: I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temp was 130F (medium rare)