We roast a lamb leg for Easter and serve it like prime rib. Slab it shallowly and insert about a dozen garlic cloves, cut into slivers. Then coat with salt and herbs, reverse sear by smoking to 128 internal. Pull it to rest for about an hour, until the temp drops to below 120. The sear it with whatever you've got that gets hotest - I use a cast iron skillet on my outdoor turkey burner. Slice thinly and serve with a horseradish and chive sauce.

None of that is what you asked, but you did describe cooking it different than your usual, and this would be different.