Butterflying a leg of lamb makes it a level grilling field, ensuring even cooking and a good sear without overcooking. Cut horizontally into the muscle, open it, and secure it with long metal skewers.
Marinate the lamb up to 24 hours in advance for enhanced flavor; customize the mix by adding fresh herbs like rosemary or lemon zest before grilling.
When grilling, watch the lamb closely to prevent overcooking. Utilize indirect heat if needed, and use an instant-read thermometer to ensure juiciness before slicing.
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