Grilled butterflied leg of lamb with lemon, herbs, and garlic from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

  • thyme
  • lemons
  • Show all ingredients...

  • EYB Comments

    After applying rub, marinate lamb at room temp for 1 hour before grilling. See recipe directions for cooking in oven rather than grilling.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled halibut steaks; Roasted peppers stuffed with cherry tomatoes, onion, and basil; Golden potato wedges; Baby greens with olive oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    After applying rub, marinate lamb at room temp for 1 hour before grilling. See recipe directions for cooking in oven rather than grilling.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.