Butterflied Leg of Lamb

Page 469

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This was spectacular. We used a different marinade (Charcoal Grilled Rack of Lamb- The Complete America’s Test Kitchen TV Show Cookbook p 371). My husband grilled it on all sides. It was very rare in the middle, but that made it easy to reheat the leftovers without over cooking. We will come back to this method of cooking a boneless leg of lamb.

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