Grilled Herb-Crusted Leg of Lamb with Fresh Mint Sauce
Taunton's Fine Cooking - For people who love to cook
Tony Rosenfeld
Boneless leg of lamb is the perfect cut for feeding a crowd. It’s large, wonderfully flavorful, easy to prepare, and cooks to varied donesses.
I like butterflying (or further flattening out) this cut and gently pounding it to make it more uniform for cooking.Serves ten to twelve.
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