Here I have a nice 3 lb 'half priced' boneless leg of American lamb. Nothing wrong with New Zealand lamb, I just think the American has a milder flavor.
I plan on seasoning the lamb with granulated & fresh garlic, Kosher Salt, ground black pepper and rosemary.
It's out of the wrapper and I will now remove the netting.
I've rinsed it under cold water, patted dry and flipped it over on the cutting board. Open it up where the bones have been removed to flatten it out in a "Butterfly" pattern, so to speak. This also gives me a chance to look for pieces of bone, fat and gland that were not removed at the packer. Occasionally you will find a plastic, spring loaded 'pop-up timer' inserted into the meat to let you know when it's 'done'. Discard this, it's a waste of time and will over cook your meat.
I've seasoned the lamb using plenty of garlic and rosemary. Sometimes I insert slivers of fresh garlic into the meat for added flavor, but this time I just rubbed a bunch of crushed garlic all over it.
I've vacuum sealed the leg of lamb in one of my Food Saver© bags. A couple of hours in this bag is like an overnight rest....it intensifies the flavors.
It is on the grill, butterflied, at 400° direct for the first 10-15 minutes and then the temperature is lowered to 350°. This was cooked approximately 15 minutes per side, + or - a minute or two.
I pulled the leg from the grill at between 130-135° internal. I let it sit around 10 minutes to let the juices distribute and then sliced. MMm.....a nice medium rare.
The meal was served with steamed broccoli, mashed potatoes, left over MBT's (Mild Buffalo Turds) and some horseradish. Also had a nice bottle of South American wine called a "Malbec". Not sure where I picked this up but I need to find more, it's delicious!