<http://schema.org/recipeInstructions>
" In a large heavy mortar with pestle, pound garlic, oregano, rosemary, bay leaves, and salt until a paste forms; stir in zests and oil until combined. Season lamb all over with pepper and rub with garlic paste, spreading it evenly into all of the crevices. Place lamb in a large food storage bag; refrigerate at least 8 hours or up to 1 day before grilling. Let lamb sit at room temperature for 1 hour before grilling. Prepare an outdoor gas grill or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush cooking grates clean; oil grill rack. Insert 2 or 3 long metal skewers horizontally through the lamb for easier turning. Grill lamb, turning as needed, 30 minutes or until an instant-read thermometer inserted in its thickest part registers 135 degrees F for medium-rare. Transfer lamb to a cutting board; let rest 10 minutes. Carve meat across the grain into thin slices and arrange on a serving platter. Serve with piperonata."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30742/grilled-butterflied-leg-lamb-piperonata-recipe-rbk0610/?src=shelter_footer>