Bone the leg of lamb and trim all fat. Lay the piece of lamb on the work surface with the outside of the leg towards the work surface. With the point of a knife, make several incisions in the meaty part of the lamb and insert a slice of garlic into each incision. Season with salt and pepper.

In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic and 3 tablespoons of the olive oil.

Spread the herb mixture evenly over the lamb distributing evenly. Roll and tie the meat around the spit. Brush the outside of the lamb with the remaining tablespoon olive oil and season with salt and pepper.

Preheat a very hot fire. Spit roast the lamb until an instant read thermometer when inserted into the thickest part of the lamb registers 135° F. Alternately roast the lamb in a 400° F oven for 20 minutes per pound until an instant read thermometer when inserted into the thickest part of the lamb registers 135° for medium rare. Let the meat stand for at least 10 minutes before slicing.

Serves 8