Spice-Rubbed Leg of Lamb With Chimichurri
Rubbing the lamb in warm spices and cooking it on the grill impart bold, smoky flavor to this quick and flavorful dish. The chimichurri sauce brightens it up and adds gorgeous spring green to the mix. One of the plus sides of using a butterflied leg of lamb is that there are thin and thick parts to the meat, meaning you will have some rare, some medium, and some well done parts—perfect for serving a crowd. If you can’t find boneless leg of lamb, have your butcher remove the bone and butterfly the piece of meat for you.
Anna Theoktisto
