Butterflied Leg of Lamb

From The New Basics Cookbook

Cookbook

Author(s): Julee Rosso, Sheila Lukins

Page 469

Cuisine: North American

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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Peckish Sister

14 years ago

★ ★ ★ ★ ★ 5/5

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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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