Indian-Spiced Grilled Lamb
This recipe—from a June 2008 Los Angeles Time article about outdoor grilling by the paper’s food editor, Russ Parsons—calls for a boneless leg of lamb. That compact cut cooks evenly on a grill and is easy to carve.
Source: Los Angeles Times
Credit: Los Angeles Times
FROM THE
RECIPE:
[After cooking], transfer the lamb to a carving board and let rest 5 to 10 minutes to allow the juices to redistribute before carving in thick slices.
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