Grilled butterflied leg o' lamb from The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Chris Schlesinger and John Willoughby

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

Accompaniments: Preserved lemon-honey relish with hot peppers and curry; Spicy oyster sauce with lemongrass; Romaine-feta salad with lemon-olive oil dressing; Marinated feta with roasted red peppers, black olives, and thyme; Roasted eggplant and pepper-garlic purée with lemon and thyme; Basil tabbouleh

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

  • zorra on August 19, 2013

    Easy & excellent. Just right when you have plenty of fresh herbs for the paste. (Added a bay leaf as well.) Will make it again instead of the wine marinated version.

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