Lamb's been traditional in my family for Easter for a number of years now, and I hit on this recipe for cooking a leg.

5 lb. boneless leg of lamb; removed from its mesh bag, butterflied out and with metal skewers inserted to keep it from falling apart
1/3 Cup basil pesto (or make your own)

1. Score the fat on the lamb
2. Rub it all over with the pesto
3. Leave the meat out and ready to cook until it's about room temperature
4. GRILL! over your choice of heat source (I originally did this over charcoal, and this particular one was done over propane) until it's done to your preference
5. Let the meat rest about 10 minutes before carving

I put several slices, nice and medium rare, on top of a falafel waffle for serving.

Yes, there's leftover, but that's what freezers are for!