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Boneless leg of lamb makes for prep-and-leave-it ease

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I push vegetables; I encourage meatless mains as often as possible. But sometimes you just need to splurge. Our family adores lamb. Grilling makes it even better. For a small group, I’ll make lamb chops; for a larger crowd, boneless leg of lamb impresses and proves super easy.

Lamb comes from sheep less than 1 year old, meaning almost all of the meat is tender. I look for lamb with a fine grain, bright red color and pinkish (not gray) bones that look moist. I prefer a little marbling on the meat, so I opt for leaving a thin fat coating, which adds tremendous flavor while grilling.

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