How to Grill a Butterflied Leg of Lamb

Butterflying turns a cumbersome leg of lamb into a piece of meat thin enough to grill using the direct method. You get all the taste benefits—the flavor-seared exterior, moist interior, and smoky flavor—and it melts out extra fat. The recipe used to demonstrate this technique was inspired by a Korean beef dish called bool kogi. The sweet, nutty sesame oil marinade goes great with lamb, as does the unexpected crunch and sweetness of the grilled pear accompaniment.