Tonight I'm grilling a 4 lbs leg of lamb, boneless. I'm thinking of stuffing it with some garlic and maybe herbs, then rolling it back together and holding it with skewers and grilling it. I'm turning to you guys for ideas: What herbs? I have dried oregano. I have fresh rosemary, fresh thyme (from the garden). What else? What to serve it with? How long to cook? I'm thinking, I could either grill it over direct it for about 15-20 mn per side, or first grill it over medium-high for 10-15 mn then over indirect heat for another 30mn? Also not sure whether I'm going to keep the fat around the leg or trim it down before grilling. I'm waiting for your ideas! Thanks all.