Grilled Bone-In Leg of Lamb with Charred-Scallion Sauce
Appears in Cook's Country April/May 2019
It took 112 pounds of meat, but we finally achieved a leg of lamb that tasted as impressive as it looked.
WHY THIS RECIPE WORKS
This grand cut has an iconic figure, impressive enough for any celebration, but its tapered shape also means that, when cooked over a fire, the meat will take on a wide range of doneness. To combat this, we set up a half-grill fire and star...