<http://schema.org/recipeInstructions>
" From 1 lemon, grate 1 tablespoon peel and squeeze 1 tablespoon juice. In food processor, combine lemon peel and juice, mint, oregano, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; pulse until finely chopped. Pat lamb dry; place in jelly-roll pan. Cut shallow 1/2-in.-wide slits all over lamb. Rub lamb with herb mixture, pressing into slits. Cover; refrigerate at least 1 hour or up to 24 hours. Remove lamb from refrigerator, then prepare outdoor grill for covered direct grilling on medium. Grill lamb, covered, 15 to 20 minutes for medium-rare or until meat thermometer inserted into thickest part reaches 140 degrees F (temperature will rise to 145 degrees F upon standing); turn lamb over once halfway through cooking and move pieces to cutting board as they are done. Let stand on cutting board 10 minutes. Slice lamb; serve with lemon wedges."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a13895/grilled-butterflied-leg-lamb-recipe-ghk-0412/?src=shelter_footer>