My brother Jim makes the most simple and delicious roast lamb you’ll ever eat.
Where others are, um, sheepish, he oozes cool confidence, knowing firsthand that lamb is one of the best no-fuss, go-to centerpiece roasts for group entertaining. Jim decided long ago to ditch the bone-in leg of lamb from our childhood table for the ease, time and predictability of a lean, butterflied lamb leg. Enrobed in a flavorful fresh herb coating, it cooks in under an hour and results in a range of succulent doneness from rare to medium to well, thanks to the uneven thickness of the butterflied piece.
