HWYC: Butterfly Leg of Lamb?

unroll it
stuff it/smear it with rosemary, thyme, oregano, garlic, olive oil, lemon zest paste. Roll it back up, truss it, and put it on the cool side of a hot grill. stick a probe in it and roast until med rare

let it rest and slice it up

Reverse Sear

Season the leg liberally with salt, roll and truss it.

In the oven at 225°F until internal hits 125°F

Make a paste out of garlic, rosemary, oregano, thyme, parley, lemon zest, and olive oil and smear it all over the outside of the leg.

Meanwhile set the rack low in the oven and crank the broiler up. Cook, rotating the leg until the paste forms a crust that is browned all over.

Serve with a side of cucumber-tomato salad and Lebnah sprinkled with Za'atar and olive oil...

Whatever you do the next day slice very thinly a nice pile of the lamb and warm up. Put whole grain mustard on a good sourdough, rye or pumpernickel bread, pile the warm lamb, thinly sliced onions, lettuce and a good cheese like gruyere or jarlsberg, Swiss, salt and pepper and enjoy one great sandwich.

If you want to gild the lily a bit warm it in an au jus then serve that as a dip for the sandwich.

I have an electric deli slicer that I use to slice really thin.

I've done as above, and that works great.

I've also sliced on it until it unrolls into something resembling flank steak. Season and then grill on high heat until done to your liking in the thick spots. This gives you some parts that are more done, and thicker parts that can be medium rare. Good for a group with different wants on how done it is.

Slice and serve with good pita or flatbread (Sam's has good flatbread for cheap), tzatziki sauce, sliced tomatoes, lettuce, etc. Tabouleh is also good with it.