Grill-Roasted Dilled Leg of Lamb


Grilling a bone-in leg of lamb yields dramatic results with very little effort. Cooked the entire time over indirect heat, it will develop a beautifully browned—and delectable— crust. Since it’s impossible to cook this funky-shaped cut to the same doneness throughout, your best bet is to take it off the grill when the lowest temperature is about 5°F shy…

This post is for paying subscribers