Servings: ten to twelve.
Boneless leg of lamb is the perfect cut for feeding a crowd. It’s large, wonderfully flavorful, easy to prepare, and cooks to varied donesses. I like butterflying (or further flattening out) this cut and gently pounding it to make it more uniform for cooking.
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Serve with Chopped Tomato & Cucumber Salad with Mint & Feta.
Look for a spicy Shiraz blend such as the Peter Lehmann “Clancy’s,” Barossa Valley.
Stuff leftover lamb and tomato-cucumber salad (see serving suggestion, above) into a pita for sandwiches.
The recipe was easy to follow and the results were outstanding. I tripled the amounts to serve 30 and had some leftovers, which were welcomed the next day. Everyone enjoyed the lamb. The fresh mint sauce was fantastic. It is my new go-to lamb recipe.
This is a great choice for entertaining. The marinade is a snap, and yet the flavor is wonderful. I was daunted by the grilling aspect, but the flattening and pounding make grilling easy. Lots of compliments on this recipe.
Great recipe! The mint sauce surprised me, seemed so simple but was a fantastic complement to the char on the lamb.
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