BERKELEY (KCBS) – There are so many things you can do with lamb in the spring. Even leg of lamb can be easier to cook than most people realize.
Don’t assume making a leg of lamb means taking that whole thing in the oven to roast. That can get tricky since the large end can be kept nice and rare, but the small end where the shank is will inevitably come out more well done.
Instead, ask the butcher to remove the bone and butterfly the lamb to barbeque. Since the whole thing roasts at one time, serve the more well done parts to some and the more rare parts to others.