Preparation

Make the herb rub and roll the lamb

• Combine the parsley or basil, rosemary, lemon zest, garlic, peppercorns, mustard seeds, olive oil and salt in a small food processor (or mortar and pestle) and process to a smooth paste.
• 将羔羊平放在工作表面上（应该大致是矩形），并修剪任何可见的筋骨，但不要修剪任何将腿部的部分组合在一起的东西。将大约三分之一的摩擦散布在羊肉表面上。从一个短端到另一个短端卷起羔羊，然后用厨房缠绕厨房紧紧地将烤肉绑住。将剩余的草药擦在整个卷曲的烤烤上。

Grill-roast the lamb:

• Prepare a fire on one side of the grill using enough charcoal to create a fire bed that’s about 6 inches deep and two to three times the width of the roast. Make sure that the vents are clear of ash before lighting the fire. With the grill uncovered, allow the fire to burn down until a light layer of white ash covers some of the coals and the rest are red-hot, 35 to 45 minutes.
• 安排炉排，以便侧面开口（如果有的话）与煤对齐，以防稍后您需要添加木炭。让炉排加热5分钟，然后将烤肉放在距火灾最远的侧面；在其旁边设置一个烤箱温度计。覆盖烤架，大部分时间关闭通风孔，然后做饭。
• 20分钟后检查烤架温度。它应该在325°和375°F之间。如有必要，通过打开或关闭通风孔（更多的空气会导致大火燃烧更热，更快；更少的空气会使温度下降。）如果大火似乎随时燃烧，请添加更多的木炭并打开孔有点。
• 大约45分钟后，使用钳子或肉叉转动并旋转烤肉以均匀烹饪。转动烤肉，以便离火最接近的侧面最接近它，但将其保持在烤架的凉爽侧面。
• Check the roast with an instant-read thermometer to determine when it’s done; the middle of the thickest section, should read 125°F for medium rare (about 45 minutes after turning the roast). When the lamb has reached the desired doneness, use tongs or a meat fork to roll it briefly over the hot side of the fire to sear the outside, turning it until all sides are seared, about 2 minutes per side. Cover the lamb with foil and let it rest for 10 to 15 minutes before carving.