I always make this if I’m hosting a huge barbecue party. The fat in the leg of lamb makes this very forgiving on the barbecue so you’re sure to never have dry meat.
You can ask your butcher to debone and to butterfly the leg of lamb for you, but have a go at butterflying the meat yourself! Butterflying is simply making shallow slashes on the inside of the meat to even out the thickness of the meat, so that it cooks evenly on the heat. It’s oddly satisfying!
-Recipe Serves 6-8-
– THE INGREDIENTS –
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– THE RECIPE –
