Boneless leg of lamb

This is a recipe that we had for Easter Sunday.  I would say it was the best leg of lamb that we ever had.  It was originally boned leg of lamb, but I removed the leg so I could put it on the rotisserie.

Seasoning Paste:
1 stick unsalted butter, softened, diced
1 tablespoon course salt
1 tsp pepper
1 Tbsp dijon style mustard
1/2 bunch fresh parsley, chopped
2 Tbsp mint leaves, chopped
1 each shallot, finely chopped

4 cloves of garlic, which is inserted into the meat with small knife inserts.

Debone the lamb, removing the bone but keeping the meat as one single piece.  Spear the seasoning paste on both ends of the uncooked lamb meat, which should be a paste.  Tie up the lamb, and return to the fridge so the butter will have a chance to harden, as well as the paste to marinate the lamb for a while.

On the rotisserie, add the lamb at a height above the flames, but warm enough for around 350-400 degree heat.  The lamb near the end of the cook, should be dark with some charred places.
  
The cook (BBQ) for a 2 KG leg, should be around 1 hour to 1.25 hours, but this will depend on how hot the fire is.  Check that the internal temperature is 145 degree fer.

When off the grill, leave to sit for 10-15 minutes.  The cooked lamb will run a bit, so put in a pan or have a towel to soak up the juices.

Enjoy!