Grilled Leg of Lamb with Herb Salt
['4 pounds boneless leg of lamb', '2 tablespoons olive oil', '2 1/2 tablespoons Herb Salt', 'Anchovy Mayonnaise']
Cutting along seams where lamb leg naturally separates, portion into 4 large pieces, trimming any excess fat and sinew.
Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.
Prepare a grill for high heat. Grill lamb, turning often, until lightly charred and an instant-read thermometer registers 130°, 20–30 minutes. Transfer to a cutting board; let rest 10 minutes. Thinly slice against the grain and serve with Anchovy Mayonnaise.
Do ahead: Lamb can be seasoned 2 days ahead. Cover and chill.
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