The boneless leg of lamb has always been a supermarket curiosity to us. The meat is removed from the bone and usually rolled up and put into a net to hold it all together. A lamb leg is made up of various muscles with different degrees of thickness. It is inherently hard to grill a boneless leg of lamb with any sort of precision while it is bundled up in the netting. This led us to rethink the whole process of cooking this flavorful cut of meat. In this recipe we remove the lamb from the netting, lay it out flat, divide it into two equally shaped and sized portions. The lamb is then seasoned and formed into two mock tenderloin shaped roasts which are tied up with butcher twine to retain the shape throughout the cooking process. For this cook we chose to employ the reverse sear technique to ensure the various muscles are all cooked properly.