Preparation

• 1 In a food processor, grind salt and rosemary together until the mixture is the texture of coarse sand. The rosemary salt can be used immediately or dried for later use.
• 2 To dry, spread the salt mixture on a large plate and leave it out at room temperature, uncovered, until fully dried, about 1 day. Store in a sealed container; it will keep for several months.
• 3 Season the lamb generously with rosemary salt (about 2 tablespoons), working it into all the crevasses. Set the lamb aside at room temperature for at least 30 minutes before grilling, or cover and refrigerate for up to 2 days.
• 4 Pat lamb dry if needed; rub lightly with olive oil to coat.
• 5 Grease the grill grates with oil, and place the lamb on the hottest part of the grill. Cook with the grill covered, turning once, until brown and crusty all over.
• 6 Move lamb to a cooler part of the grill; continue cooking to 130°F for medium-rare, 15 to 25 minutes total. (Carry-over cooking will increase the internal temperature off the grill.)
• 7 Transfer lamb to a platter, cover with foil, and let rest at least 10 minutes before cutting it into thick slices against the grain.
• 8 Meanwhile, halve the lemons; brush the cut sides lightly with oil. Place them cut-side down on the grill until deeply charred, 2 to 3 minutes.
• 9 Arrange the lamb slices on a large platter or directly over the salad. Serve with the charred lemon halves for squeezing, and more of the rosemary salt.