Description
This butterflied leg of lamb cooks very quickly on either the outdoor grill or an indoor broiler. The lamb should be placed in a marinade for at least 24 hrs. before cooking, for it to absorb a delicious combination of piccante flavors.
Since the meat is of uneven thickness, watch it carefully during cooking so that the thickest part of the meat remains rare while the rest of the meat does not overcook.
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Where to find this recipe
- Michele Topor: link to online recipe
