Boned Leg of Lamb on the Grill

This is a robust, outdoor dish typical of the rugged landscapes of Abruzzo, where lamb is held in the highest regard. By butterflying the leg, you create a larger surface area that catches the smoke and char of the fire, while the hidden pockets of garlic and herbs perfume the meat from the inside out. The result is a succulent, deeply savoury roast with a bright, zesty finish from the lemon marinade.

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