Doing a Barbecue Right: Butterflied Leg of Lamb | The New York Times

Melissa Clark hosts a backyard barbecue with leg of lamb and garlicky yogurt sauce, and a punch made by the cocktail expert Dave Wondrich.

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Doing a Barbecue Right: Butterflied Leg of Lamb

[kibapoohead]

Perfectly cooked Lamb. It almost has a 'sous vide', precision cooked look about it. Well done on the medium rare finish. That is, by the way, how Lamb leg is supposed to be cooked and look.

[sophtheghost]

This seems just like a food network show! Perfect!

[dgaubin]

How much heat, for how long? And I'm surprised to learn that lamb can be served medium rare.

[shararehali]

Perfect! This time is the amount of oil exactly right.

[slabsides]

Personally, with such a nice piece of meat, I would have paired it with a more substantial side dishes. Baked potato, mashed potato etc. I didn't see the salid either.

[karlstriepe]

The smug elitism? Does it come naturally when you prepare the recipe, like natural yeast, or do you recommend like an instant or brewer's elitism? I assume that packets can be bought at Whole Foods, yes?