Leg of Lamb Roast

Pretty sound except the final cook temperature is a bit too high for my preference.

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Looking at this method

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Another method to consider and my favorite is to debone and butterfly it. Not as impressive of a presentation but to me more flavorful since there is more grilled surface to interior ratio.

Debone and butterfly. Cut out all of the tough connective tissue, silverskin, fat etc that really doesn't render down very well low and slow. Keep making small cuts and rolling it out until it's flat and about the thickness of a nice thick steak.

Debone with fat side down and there is this nice lobe of meat on the upper left that reminds me of the money muscle in a Boston butt. You can cut it into medallions similar to a filet if you like.

There are several lines where it seems natural to separate the meat. I end up with 4 or 5 steak like pieces.

I'm not very skilled at that type of butchering so it's not the prettiest end result. But all the gashes and nooks and crannies make for more opportunities to get the marinade and seasoning into the meat and when grilled you end up with a lot of crust and flavorful bits

Marinate in Greek yogurt, olive oil, Greek spices, garlic, lemon juice... whatever suits you.

Grill hot and fast like a steak. To me it yields so much more flavor than roasting or smoking whole, but it admittedly isn't as impressive looking.

Wish I had pics of the process, but it's been a few years and can't find any right now. But I'm craving it now and will be in the lookout for one on sale.