Grilled Leg of Lamb with Tomato Mint Tapenade - Chef Michael Smith

Ingredients

• 1 boneless leg of lamb
• 1 cup olive oil
• 2 tablespoons dried oregano
• 6 or 8 cloves garlic, minced
• 2 lemons, zest and juice
• several heaping spoonfuls any mustard (I prefer grainy)
• a sprinkle or two sea salt and freshly ground pepper
• a handful sun-dried tomatoes
• a handful pitted kalamata olives
• a few anchovies (optional)
• 1 lemon, zest and juice
• 1 or 2 cloves garlic, minced
• a generous splash extra virgin olive oil
• a handful mint leaves
• 2 tablespoons capers, drained