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Easy leg o' lamb

Melanie Wong | Jul 26, 200109:33 PM

Grilling season is in full swing in the Bay Area. Last weekend a butterflied leg of lamb marinated in tomatillo salsa and grilled on the weber was the entree for a birthday dinner.

Perhaps heresy in Sonoma County, home of baby Sonoma lamb, the chef bought Australian lamb already butterflied at Costco. I think the sweet almost candied taste of Australian lamb might suit this treatment better than the more delicate flavors of Sonoma lamb. The other main ingredient was the bottled salsa verde from Trader Joe's. This is too watery to go well with anything else, but as my friend proved, it makes a great marinade imparting wonderful flavor and the slightest warmth.

To prep, all you have to do is insert some garlic slivers in the lamb and then marinate overnight in the refrigerator. A tip for the garlic step, use a sharp pointed knife to poke holes ALIGNED with the grain. As the meat cooks and shrinks, the garlic pieces will stay in place and not pop out.

The next day, wipe the butterflied leg dry, salt and pepper, and grill to your desired doneness. If you put this on your Friday shopping list, prep and marinate overnight, you'll have an easy dinner for Saturday.

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