Ingredient of the Week: Leg of Lambon April 8, 2014 @ 3:36 pm (Updated: 4:28 pm - 4/8/14 )
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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