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

Name: Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade
Ingredients: 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; 6 cloves garlic; 3 tablespoons extra virgin olive oil; 6 sage leaves; 2 cups mayonnaise; 1 tablespoon fresh lemon juice; 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; Salt and freshly ground pepper