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magazine grilled butterflied leg of lamb with tomato fennel vinaigrette
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(39)
Recipes
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.
4.3
(4.33)
Recipes
This impressive-looking roast is easy to carve once you get started.
4.0
(3.82)
Easy
3.6
(3.6)
Easy
Recipes
This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.
5.0
(4.82)
Recipes
Ask your butcher for a whole leg, which will include part of the sirloin.
4.4
(4.43)
Easy
Recipes
Ask your butcher for boneless leg of lamb—it makes this recipe much easier and faster to grill.
4.0
(3.92)
5.0
(5)
Easy
Easy
4.0
(4)
Recipes
Recipes
Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.
4.0
(3.88)
3.7
(3.7)
Easy
Recipes
For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.
3.0
(3)
Easy
4.5
(4.47)
Recipes
Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.
4.0
(4)
Recipes
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
3.5
(3.52)