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1
In a large shallow dish (with cover), combine olive oil, wine, sliced onion, parsley, bay leaf, thyme, salt and pepper. Mix well and add the lamb, turn it to cover both sides, ending with the cut side down. Cover and refrigerate for at least 8 hours or up to 24 hours.
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2
Prepare grill, preferably with charred wood rather than briquettes. Set rack aside and place a chimney-style starter on the grill pan. Crumple newsprint and place it in the bottom half, Fill the rest of chimney with coals. Light the paper and when coals are glowing, lift chimney and let live coals fall into grill. With long tongs, spread coals out to the approximate size of butterfield lamb when opened. Spray the rack with cooking spray and put it into place over coals.
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3
Drain lamb, discarding marinade, and arrange opened so it lies flat, skin side first. Cook 20 minutes or until it's crisp with good grill marks. Turn and grill second side and until internal temperature reaches 140 to 145 degrees or medium-rare on an instant read thermometer.
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4
Transfer lamb to a large cutting board and set aside, uncovered, for 15 minutes to allow juices to settle.
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5
For cucumber sauce, combine sour cream, cucumber, onion, mint, cumin and coriander in a small bowl. Season to taste with salt and pepper.
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6
Cut lamb across the grain into thin slices. Outer edges will be medium-done, and center will be medium-rare.
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7
Arrange on warmed dinner plates and top each portion with cucumber sauce.
