Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade

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1 (3 pound) butterflied boned leg of lamb

6 cloves garlic, finely sliced

2 tablespoons finely chopped fresh thyme

1 tablespoon finely chopped fresh rosemary

1/2 cup olive oil

2 bunches spring onions, trimmed

2 French bread baguettes, each cut crosswise into five 4-inch pieces

Salt and freshly ground black pepper

Sage Aioli:

6 cloves garlic

3 tablespoons extra virgin olive oil

6 sage leaves

2 cups mayonnaise

1 tablespoon fresh lemon juice

Sun-dried Tomato-Black Olive Tapanade:

3 ounces oil packed sun-dried tomatoes, coarsely chopped

1 tablespoon capers, drained

5 ounces pitted Nicoise olives

1 clove garlic, finely chopped

1 teaspoon lemon zest

1 teaspoon fresh lemon juice

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper