Apple Pie Leg of Lamb: As American as Leg of Lamb?

So, it's Fourth of July weekend. Cookouts galore and it's time for me to bring my dish. Most people will bring burgers and dogs. Maybe some will go as far a field as brats. These are, of course, key to any Fourth of July cookout. Once the keys are in place, we should have some fun.

At the Co-op, I found a nice 1.5 lb piece of leg of lamb, with the bone in. Then it became a question of how to prepare the piece. I could go the "traditional" mint jelly route. But, I remembered the Moroccan Lamb, I had had at the place in Philadelphia a number of years ago. Central to the Moroccan flavor was cinnamon and nutmeg. And then it hit me.

With cinnamon and nutmeg all you need is allspice and wham! you have apple pie spices. And on the Fourth nothing is as American as Apple pie right?

Apple Pie Leg of Lamb

1.5 lbs piece of leg of lamb
1 Tablespoon of Cinnamon
1 Tablespoon of Nutmeg
1 Tablespoon of Allspice
(now, the Co-op had in bulk "apple pie spice" I bought this instead)
2 tablespoons of balsamic vinegar
3 ozs of prosciutto de Parma - sliced
2 Granny Smith Apples - cored and chopped

1. Mix together Cinnamon, nutmeg and allspice into apple pie spice
2. Slice open the leg of lamb
3. stuff with 1/2 of a chopped granny smith
4. fold back closed
5. Rub lamb with half of the apple pie spice
6. Wrap Prosciutto slices around lamb
7. Rub remainder of apple pie spice.
8. Place on large piece of tin foil
9. cover in 1 chopped apple
10. (Eat remainder of apple)
11. pour balsamic on the apple (The acid will draw out some of the apple juice)
12. Wrap tin foil around Lamb and apples
13. Place on the edges of the grill, let slow cook 45-1, flipping occasionally.