How to cook lamb (boneless butterflied leg)?

Good thread on boneless leg of lamb...

http://eggheadforum.com/discussion/comment/1963216#Comment_1963216

l cook them direct, like a thick steak.  It was years ago, before I learned about reverse sear, but if I do it again, I'd reverse sear it.  Here's a recipe I got decades ago from the now defunct Gourmet magazine, and it was wonderful.  I never broiled it, but grilled it over charcoal, and to internal temp, probably 120°, though I don't remember:

Marinated Butterflied Leg of Lamb

7 lb. leg of lamb, butterflied 

3 cups dry red wine 

1/2 cup olive oil 

2 onions thinly sliced 

1 carrot thinly sliced 

2 Tb thyme 

6 parsley stems 

2 bay leaves crumbled 

2 garlic cloves crushed and minced 

2 tsp salt 

1/2 tsp pepper 

Have the butcher bone and butterfly a 7-pound leg of lamb and pound it to an even thickness.

In a large ceramic or glass dish combine the marinade ingredients, add the lamb and let it marinate, covered and chilled, turning it occasionally, for 1 to 2 days.

Drain the lamb, pat it try with paper towels, and fit it into a basket grill, or use large skewers to keep it flat. Broil 3" from heat for 10 minutes on each side for medium-rare meat. 

Transfer the lamb to a cutting board, let it stand for 10 minutes, and cut it diagonally into 1/2" slices. Arrange the slices on a heated platter and garnish the platter with watercress.

If you have a grinder, fatty lamb makes an awesone kabob

made kofta kabobs lat week from a boneless leg. betting it was nearly 40 percent fat that had to get cut off. never seen one so fatty.