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Narrow Results You've Selected: Main Course Los Angeles Times Grill/Barbecue Asian Remove all Difficulty Easy (1) Main Ingredient Lamb (1) Season Summer (1) Occasion Backyard BBQ (1) Topic Recipe (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Asian"; var omni_prop8 = "Course:Main Course,Source:Los Angeles Times,Technique:Grill/Barbecue,Cuisine:Asian"; var omni_pageName="saveur:"+omni_prop12; 09/15/2008 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. Does Not Apply Source: Los Angeles Times

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