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1
Cut butterflied lamb in a couple of places almost but not all the way through to increase surface and even out the roasts thickness.
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2
Process garlic and ginger in a food processor or blender until minced.
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3
Add remaining spices and oil; continue to process to a smooth paste.
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4
Spread on both sides of the lamb; let stand for an hour to give the lamb a chance to come to room temperature.
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5
Preheat gas grill igniting all burners on high for at least 10 minutes.
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6
Place lamb, cut side down, on hot grill rack; grill, covered, until nicely brown, 4 to 5 minutes.
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7
Turn lamb and continue to grill, covered, until nicely brown on the other side, 4 to 5 minutes longer.
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8
Turn off all but one burner on grill, transfer lamb to a platter, stick a meat thermometer into the thickest portion of the lamb, and let it rest for 10 minutes (the temperature should increase about 10 degrees).
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9
Return lamb to grill, setting it over the unignited area.
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10
Continue to cook roast, maintaining the grill temperature at 300 to 350 degrees or between low and medium, adjusting burner as necessary.
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11
Cook until meat thermometer registers 140 degrees for rosy pink meat, about 30 minutes.
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12
(To slow the cooking, simply turn the burner to low heat.)
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13
As soon as lamb comes off the grill, drizzle with optional lemon juice and sprinkle with cilantro.
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14
Divide lamb into individual muscles.
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15
Slice across the grain, arrange on a platter, drizzle with accumulated juice and serve immediately.
