Umami Grilled Leg of Lamb

This amazing dish turns out to be very delicate and rich with dynamic taste. The degree of roasting of lamb varies depending on what part of the meat you eat, which makes it ideal for people with different preferences. In the spring, most grocery stores sell boneless leg of lamb, but you can also ask your butcher to cut a bone out of the leg of lamb and slice it into a butterfly. If the meat is anywhere thicker than 1 inch, cut it to size or cook longer. Understand your grill and don't forget to use a thermometer.
Place the leg of lamb on a large cutting board. Cut and open any pieces of lamb that are more than 1 inch thick. Sprinkle evenly with kosher salt.Chop the garlic, green onion, yellow onion, celery, and ginger in a food processor until very fine, about 10 seconds. Add soy sauce and sesame oil; stir to combine.Place the lamb in a large roasting pan; top with the soy sauce mixture and spread evenly over the lamb. Cover and refrigerate for 12-16 hours, turning occasionally.Preheat a gas grill to high heat (450 ° F to 500 °F) on 1 side. Remove the lamb from the marinade, wipe off any excess, and discard the marinade. Place the lamb on a grate greased with cooking spray, on the lighted side of the grill. Cook until clear marks form on the grill, 8 minutes. Flip and grill until a thermometer inserted in the thickest part reads 120 ° F, another 8 minutes. If the lamb starts to get too dark, transfer the meat to the unlit side of the grill to finish cooking. Remove from the grill; let stand for 15 minutes.Cut the lamb across the fibers and place on a platter. Sprinkle with coriander, peanuts and salt; serve with lime wedges.