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PQR-
That looks tasty. There is this option which is similar to the Julia Child version.
It's quicker and you need the leg butterflied. Importantly you get charred and crispy outside and pink inside in a single bite. Soooooo good.
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Yep, took all the meat off and not just butterflied (i.e. remained whole) but cut down to individual muscles of similar size. In fact I'd say depending on your confidence with a whopping great joint of meat that butchering it like that may make sense if you don't have a probe thermometer as it's easier to keep an eye on how well done the meat is on smaller chunks.
Aroogah
CYOA
Did this today but cheated and once I got the leg home I divided it into its constituent muscles. Have butterflied before but even super slow on indirect heat there were some bits that were too barky for me by the time it was all done. Turning the leg into similar size strips made for a very even and quick cook today (and more surface area for the marinade) though it did lose some of the theatre of having a large joint to serve.
Garlic, cumin, paprika, salt, olive oil.