Leg of lamb is one of my specialties!
If doing on the grill... yes, have the butcher butterfly it for you...
If in the oven, I prefer it on the bone... The bone adds a LOT of flavor!
To cook in the oven:
Make lots of slits in the meat and insert garlic slivers into each slit...
I like to then rub the outside with Kitchen Bouquet and then rub on minced fresh rosemary and S&P and chopped mint leaves (optional) & dried oregano (don't use too much oregano, or it will overpower)...
I add whole peeled onions and large sliced carrots (about 1" long) around the roast while cooking too...
I cook it low and slow, in a 300F oven, and use a meat thermometer... 145F for medium-rare, 160F for medium...
(if you do it to 170F for well done... IMO it will be dry)...
Takes about 25-30 minutes per pound... but do use the thermometer for exact cooking...
Let rest for 30 minutes before carving...
Use pan drippings to make gravy while leg is resting...
serve with sour cream mashed potatos, the onions & carrots... and mint jelly!
I use a large roasting/lasagne pan to cook, no rack...
