The easiest way on earth to cook a leg of lamb is to have it boned and “butterflied.” That is, to prepare the boned leg so that it lies more or less flat on a grill or under a broiler. Thus prepared, it is as easy to cook as a chop or steak.
There follow two methods of cooking a leg of lamb. The first is for the “butterfly” technique; the other, for a whole, unboned leg.
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