Was thinking of you last night, Mike, when I grilled lamb tenderloins for dinner. This could easily be adapted to a leg.
I marinated (I almost always marinate lamb and do not dry rub) in a thin paste of fresh garlic, evoo, Aleppo pepper, Dijon, fresh rosemary, lemon juice, salt and white pepper then grilled the tenderloins over lump (no smokewood). I also made the grilled potato planks, brushing them with evoo, lemon and white pepper. I braised wedged white cabbage in a mix of a little butter, evoo, thyme, white pepper, Chardonnay and chicken stock and let the liquids reduce to nothing so that the cabbage wedges would caramelize. They were the base of the dish; topping them were the grilled potatoes; topping the potatoes a tenderloin, cut in quarters. On the side of the plate a good dollop of roasted garlic-thyme jam and drizzled over all a pomegranate-rosemary gastrique (which, if you are not familar with gastriques, is caramelized sugar thinned with vinegar and/or wine and often a fruit juice; I used a little sugar, white balsamic, Chardonnay, a splash of stock, a rosemary branch (fished out before tightening), and pomegranate molasses; tightened it with arrowroot, just a little). Just another thought.
