Rub leg of lamb with a mixture of ground dry herbs and spices including marjoram, oregano, basil, sage, parsley, garlic, salt and pepper. Wrap leg tightly in aluminum foil and if time allows leave wrapped in refrigerator for a few hours. Start barbecue and heat to medium. Place wrapped leg of lamb on grill and cook over medium heat for about two hours, turning occasionally.
Serve with baked potatoes, vegetable and your favorite salad.