Well, 110 degrees will be very rare. I'd cook it a tad longer but that's a personal perference thing. If you're going to cook that hot it'll probably take closer to 30 minutes to reach temperature? Then, even at 15 minutes/pound it's going to take an hour...plus resting time. So, I'd start the grill 1.50 to 1.75 hours before I wanted to serve. Better the lamb is done 10 minutes early than 20 minutes late.

Here's from the USDA site:

"LAMB: Technically, "Spring lamb" is meat from lambs slaughtered from March to the first week in October. The term comes from olden times when lambs born in harsh winter weather would have little chance to survive until the next year. Today with more protected animal husbandry conditions, enjoying "lamb" Â meat from sheep about one year old, is not confined to a particular season of the year.

Some people may view lamb as a fatty meat. However, leg and loin lamb meat has a similar fat content to lean beef and pork loin when trimmed of visible fat. The "fell" is a paper-like covering on lamb and is usually removed from steaks and chops at the retail market. Leave the fell on leg roasts to help retain shape.

Cook lamb to 145 °F (medium rare), 160 °F (medium) or to 170 °F (well done), as measured with a food thermometer."

Sounds good. Are you using rosemary with the garlic & lemon? I love leg of lamb encrusted with ground garlic, parma cheese, pistachios (lol!), rosemary, thyme, & lemon mixed with olive oil.

/tricia

Nope....lamb at 140 is way over done to me...
But you have a good point about taking the extra time to heat the grill.
And...yeah, I hear you about better 10 minutes early vs 20 minutes late...
The lamb will hold...
But we like it "baaa-ing"! LOL!
And.....no freakin' pistachios!!
Don't you know they're poision????....LOL!
Linda C

Linda, I am a bit late on this, so I hope it worked. Boneless lamb, butterflied, should take no longer than 30 miniutes tops. Cook it like a thick cut sirloin steak, no more than medium rare. If you marinade it in lemon, garlic, oregano and evoo, watch the flames from the oil but baste it while cooking.

Tricia, sorry but parmasan cheese and lamb just does not appeal to me. Both can be very flavorful but i can't see them together. I would save the cheese for a salad to go along as a side.

Happy grilling! Can you tell I love lamb?

Not butterflied.....whole.
Heated the grill to 450, put in the lamb and turned it down, kept it about 300 to 325....took about 1 1/4 hours....bloody rare in the very middle thickest part and medium on the skinny end.....was 140 in the skinny end and 110 in the middle when we took it off.
I poked garlic cloves, lemon wedges into the center where the bone was....and a sprig of riosemary....and tucked rosemsry stems under the netting. I am sure it didn't flavor the lamb much but it sure smelled good when it burned off...
And no cheese.....that went into the stuffed mushrooms!
All done but putting away all the dishes....and washing the tablecloth and napkins....
Linda C