The Project: Grilled butterflied leg of lamb with olive-fennel tapenade
Each Friday, we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking. This week: Grilled butterflied leg of lamb with olive-fennel tapenade.
You'll need to plan in advance for this one as the lamb needs to marinate a few hours in advance. That makes it a nice dish to make for guests -- you'll have the kitchen cleaned up long before anyone arrives.
--Rene Lynch
Twitter / renelynch
PLUS: Browse hundreds of recipes from the L.A. Times Test Kitchen
Photo credit: Robert Gauthier / Los Angeles Times
Mmmm.. That looks good - must try to make it.
Posted by: Star Carlton | July 23, 2010 at 10:28 AM
Hey, that's 2 grilled/roasted butterflied something you guys did in a span of a week (or 2?)! First was the roasted butterflied eggplants...
As long as no real butterfly is harmed in the process, I guess I can live with that. ;-)
Posted by: oakley | July 23, 2010 at 09:09 AM