prepare hot briquet fire
prepare rub as follows
4 tbsp Very Large Sea Salt Crystals
2 tbsp Fresh Coarse Ground Black Pepper
4 tbsp Freshly Crushed Dried Turkish Oregano
2 tbsp Freshly Crushed Dried Thyme
Butterfly a boneless leg of lamb by making cuts to open it up flat to about 1.5 in thick
dry the meat and apply the rub liberally
cook over coals and when dry and sumptuous on the bottom, flip and do the same thing other side
remove to a cutting board, slice into 1" chunks and serve as hors d'ourves from the cutting board