Grilled Leg of Lamb with Pistou

1. using mortar and pestle smash 3 garlic cloves and pinch salt into a paste. Add herb mix leaves (basil, thyme, rosemary, parsley). Pound leaves till they break down. Add 3 tblsps oil, so mixure turns wet. Season to taste with salt. 2. Massage herb mix into lamb and marinate up to 24 hours. 3. Pat lamb dry and pound out till evenly thick. Season w salt/pepper. Grill over med heat until exterior brown, interior evenly pink. Get good char on outside. Rest 10 mins. 4. Make pistou; pinch salt and 1 clove garlic in mortar, smash until paste forms. Pound in chopped basil and parsley, one handful at a time. Once herbs break down, stir in 1.2 cup oil. Season to taste w salt. 5. Slice lamb 1/4 to 1/2 thick. Pout runoff meat juice into pistou. Season lamb w salt and squirt w lemon. Spoon pistou over lamb.