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.
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Photo credit: Robert Gauthier / Los Angeles Times