Build a fire and create a bed of hot coals. If using a tripod or other hanging device, position it about 2 feet above the fire.

Rub the lamb evenly with a little bit of olive oil, sprinkle all over with salt and pepper, then rub all over with the herbs. Lay 2 (18- inch) pieces of thick, water-soaked kitchen twine about 6 inches apart on a work surface. Place the herb sprigs in an even layer like a ladder over the twine. Lay the lamb over the herbs, bring the twine around the lamb and tie securely, positioning the herb sprigs around the meat.

Using a tripod, suspend the lamb from meat hooks secured to the kitchen twine about 18 inches over the coals. Roast the lamb slowly, turning occasionally to ensure even cooking, until lightly browned, fats are rendering and dripping regularly, and all areas are hot to the touch, about 1½ hours. Transfer the lamb to a grill rack set over indirect heat, placing a cast-iron pan under the lamb to catch the drippings. Continue to roast, basting with juices every 20–30 minutes, until done to your liking, 120-125°F for medium rare and 130-135°F for medium. Total cooking time should be around 2–3 hours.

Transfer the lamb to a cutting board, cover loosely with aluminum foil, and let rest for 15–20 minutes. Cut the lamb across the grain into slices about ½-inch thick and serve with the chimichurri. Serves 8–10.

In a small mixing bowl, combine the shallot, vinegar and honey with a pinch of salt and a few cracks of black pepper. While the vinegar breaks down the shallots, remove the parsley leaves from the stems. Chop the parsley leaves and add to the bowl. Stir in the extra virgin olive oil to combine. Serve. Makes about 1½ cups.