Recipe from Jacques Pepin Celebrates

Briefly: Whole lamb leg is boned out and butterflied (up to 2" thick).
Marinated overnight in pureed onion, soy sauce, honey, jalapeno pepper and ginger mixture.
Grilled over high heat until seared both sides, then placed in warming oven for one hour.
(With our stove-top cast-iron grill, we turn off heat and tent with foil. Residual heat coninues cooking process).
Allow to rest, then carve. Served quite rare.