Grilled leg of lamb for Independence Day celebration!

1 3-4# boneless leg of lamb
½ C olive oil
3T basil and garlic pesto
Salt & pepper

Make sure the leg is no more than 2 inches thick at its thickest point. If too thick, flatten it by pounding it with the flat side of a meat mallet.
Prepare a marinade of the olive oil and pesto and completely cover the leg of lamb with it.
Wrap the leg with plastic wrap and marinated for 24 hours, covered and refrigerated.
When ready to prepare, remove the wrap, discard the marinade, and season the leg very generously on both sides with salt and pepper.
Let it sit at room temperature for 10 to 15 minutes while you prepare the grill.
Set the grill to high heat, but be prepared to lower it to medium. For charcoal cookers, prepare a hot bed of coals in the center, but leave enough space so that you can spread them around later to lower the heat.
Place the leg in the center of the hot grill. Cook 3 to 4 minutes per side, turning once, until both sides are well-browned.
Lower the heat to medium, close the cover of the grill, and cook another 7 to 15 minutes. Check the leg frequently with an instant-read meat thermometer. Different grills and variations in the meat will result in different cooking times. For medium-rare, remove the leg when the internal temperature reads 125 degrees F. For medium, remove the lamb at 135 degrees F.
Let the leg rest for 10 minutes before carving.
Carve by cutting thin slices against the grain of the meat. Serve with grilled veggies such as new potatoes (partially cooked in the microwave first) zucchini, yellow summer squash, cherry tomatoes, onions, fresh mushrooms. The veggies can be brushed with your favorite Italian dressing before grilling for even more flavor!