Lemon Marinade with Greek Flavorings for Lamb
Appears in Cook's Illustrated September/October 1998
WHY THIS RECIPE WORKS
For our best grilled leg of lamb recipe, we came up with a butchering technique, removing the shank, that would yield an easy-to-manage piece of meat, easy to cook evenly and thick enough to carve into attractive slices. For a crust that wa...