Grilled Lamb with Mint and Oregano

1 large bunch fresh mint

1 large bunch fresh oregano

3 TB plus 1/4 cup extra-virgin olive oil

3 TB plus 1/4 cup fresh lemon juice

1 garlic clove, minced

Salt and ground black pepper

3 lbs. butterflied boneless lamb leg

Chop 1/4 cup mint and 1/4 cup oregano; reserve remaining mint and oregano to make sauce.

In 13 by 9 glass baking dish, mix chopped mint and oregano, 3 TB each olive oil and lemon juice, minced garlic, teaspoon salt, and 1/2 teaspoon pepper; stir until well blended.

Add lamb to dish, turning to coat with marinade and spooning marinade over. Cover with plastic wrap and refrigerate, turning lamb occasionally for at least 8 hours or overnight.

Prepare sauce: Chop 2 TB mint and 2 TB oregano; stir in small bowl w/ remaining 1/4 cup olive oil and 1/4 cup lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Place lamb on grill over med. heat. Throw out leftover marinade from dish. Turn lamb occasionally, grilling for 15-25 minutes, or until desired doneness.

Serve with herb sauce.