1. Mix all marinade ingredients, except the oil, in a bowl.
2. Briskly stir in the olive oil.
3. Put the lamb in a shallow bowl or baking dish and pour the marinade over it. Cover with plastic wrap, refrigerate and marinate for up to 2 days, turning occasionally.
4. Let lamb come to room temperature for about 1 hour before grilling.
5. Remove the lamb from the dish, shaking off any excess marinade.
6. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 12 0 to 130 degrees F for rare to medium-rare -- thinner parts will then be medium-rare to medium.
7. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

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