Could double marinade. This is wonderful with the Spiced Yogurt, Cinnamon Brown Butter with Parsley, and Arugala and Radicchion Salad with Dates.

4 large garlic cloves
1 1/2 teaspoons salt
2 tablespoons olive oil
1 teaspoon finely grated lemon peel
1 tablespoon fresh lemon juice
5 teaspoons fresh thyme
1 teaspoon black pepper
1/2 teaspoon ground allspice
1 6 1/2 to 7 lb. leg of lamb, trimmed of all but a thin layer of fat

4 large garlic cloves 1 1/2 teaspoons salt 2 tablespoons olive oil 1 teaspoon finely grated lemon peel 1 tablespoon fresh lemon juice 5 teaspoons fresh thyme 1 teaspoon black pepper 1/2 teaspoon ground allspice 1 6 1/2 to 7 lb. leg of lamb, trimmed of all but a thin layer of fat

Mince garlic and mash into a paste with salt. Stir together garlic paste, oil, lemon zest, juice, thyme, pepper, and allspice. Put lamb, fat side up, in large ceramic or glass dish. Make 1 1/2" slits in meat. Reserve 1 teaspoon mixture and rub remaining marinade into slits. Rub 1 teaspoon of mixture over the rest of the meat. Cover and chill at least 12 hours to marinate. Remove meat about 1/2 hour before cooking. Grill on oiled rack over indirect heat, cooking for 1 to 1 1/2 hours OR roast on a rack set in a large roasting pan in a 375 degree oven for 1 1/4 to 1 1/2 hours.