Greek-Style Slow-Grilled Leg of Lamb
Greeks prefer their lamb cooked through--as in well done. It's not a dry, unpleasant well done, mind you, but from a long, low and slow dry heat that results in a significant (often deeply seasoned and lemony) exterior crust, and an almost fork-tender interior. Things will shrink, but flavors will also concentrate. Turn the lamb fairly frequently. Meat juices will stay in motion, and you'll get an evenly moist interior.
Cooking Light Mad Delicious