Mario Batali's Butterflied Leg of Lamb with Garlic, Rosemary and Mint

The vin santo in the marinade helps the meat develop a tasty char on the outside, like a steak. Cook it medium-rare, or even medium; unlike a butterflied beef tenderloin, for example, a butterflied leg of lamb always has some thicker and some thinner parts, which is actually a good thing—it means that when the meat is cooked, there will be something for everyone, some medium-rare, some medium, some a bit more done. Full Story
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