Lay the leg of lamb on a clean counter top and place plastic wrap over it. Use a mallet or a heavy cast iron frying pan to beat the meat to a uniform thickness of about 2 to 3 inches. Using a jacquard, tenderize the meat. Place the olive oil, garlic, mint, marjoram and rosemary in a food processor and process to a paste. Rub the paste all over both sides of the lamb and season with the salt and pepper. Allow to sit at room temperature, covered with plastic wrap, for about 1 hour.

Prepare the grill at medium-low heat. Place the leg of lamb on the grill and cook until the meat is well browned, about 6 minutes per side. Transfer the lamb to a baking sheet and roast in the oven for about 45 minutes longer, turning once during the cooking time, until a thermometer registers 140 to 145 degrees F for medium rare. Remove from the oven and allow to rest for 10 minutes before slicing and serving.

In a medium bowl, combine the lemon juice, honey, shallots, mustard, garlic and lemon zest. Whisk to combine and slowly, a few drops at a time, drizzle the olive oil into the mixing bowl whisking constantly. Set the vinaigrette aside as you prepare the salad.

Combine the romaine, radicchio, tomatoes, basil, mint, and red onions in a large bowl. Add the feta cheese and the vinaigrette and toss to combine. Serve with the grilled lamb and crusty bread.