When picking out a leg of lamb for Easter dinner, chef Tom Douglas suggests making a Greek-style leg of lamb. "You cook it more well-done, so it's nice and crispy on the outside," he says. "Maybe baste it a bit with the fat in the bottom of the pan and heavy salt and pepper; when it comes out of the oven, finish with that really heavy, floral Greek oregano, and big squeezes of lemon juice. I could eat a plate as tall as my head of lamb like that."
Chef Thierry Rautureau recommends barbecuing a butterflied leg of lamb. "I love to make an olive tapenade," he says, "and mix all that with some fresh herbs and put that on the meat." He suggests leaving it to marinade on the counter for an hour or hour and a half while your barbecue coals heat. Check back in 15 minutes, he says, so it's nicely seared on one side, and continue to rotate until the meat is medium or medium-rare, or 125 degrees. "Let it sit, and then slice it super-thin," he says. "The thinner the better."
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