grilled lamb and mushrooms with spinach

I had a leg of lamb that was begging to be eaten and a grill just itching to be fired up after two consecutive days without rain. What could I do but oblige them both?

I rubbed the lamb with olive oil and dried Mediterranean herbs then grilled it very slowly over indirect heat. At about 125 degrees I turned up the heat and gave it a little crust. Very nice. If I did it again I'd take the meat off the grill while it heats and get a slightly crispier exterior.

The interior was a perfectly consistent medium rare.

 
Side dish was sauteed mushrooms and garlic with baby spinach, taken just past wilting. I sure like using All-Clad pans on the gas burner. Some day I have to replace the electric stovetop.