Lamb, Under Fire, and at Its Best
Perfect for summer cookouts, marinated butterflied lamb shines when cooked over a live fire, charring on the outside and becoming succulent inside.
'Plenty of summers have gone by without so much as a hamburger or hot dog touching my grill. But I’ll never miss the chance to barbecue a butterflied leg of lamb.
As good as it is in the oven, butterflied lamb is even better over the fire, where lean meat meets naked flame, charring on the outside, becoming pink and succulent inside. It all happens quickly, too, since the boneless meat doesn’t need much time to cook.
Just be sure not to fall deep into conversation while it’s grilling, or you could overcook it, as I did one recent evening. Listening to my guest’s juicy stories, I dried out the meat.
But even in the dullest of company, figuring out when exactly to pull the lamb off the fire can be tricky. Unlike a uniform steak, a butterflied leg of lamb is a lumpy, ungainly thing. Some parts can be thick as your fist; others, cutlet-thin. How do you grill it so it all comes out the same?
The short answer is, you don’t. You accept that the thicker bits will be rare, and the thinner parts medium-rare. And you hope your guests run the gamut in their meat-eating desires.'>>>
https://www.nytimes.com/2018/07/06/dining/butterflied-lamb-recipe.html?
Grilled Cumin Lamb With Spicy Onions
https://cooking.nytimes.com/recipes/1019394-grilled-cumin-lamb-with-spicy-onions
= new reply since forum marked as read
