Grilled Lamb with Fresh Beans

Cooking in Sens

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This is one of my favorite “I really can’t be bothered” ways to cook a leg of lamb and it’s perfection each time!  It makes me feel magical 😀

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You just take a leg of lamb (New Zealand or whatever you like), aggressively stab it all over with a sharp knife, chop together some herbs (rosemary, thyme, parsley), a couple of garlic cloves, black pepper, then add olive oil and rub the mixture into the lamb.  The best thing is to refrigerate the leg overnight, but if you can’t, who cares?!  Even if you put it immediately on the grill (which I did), the herb flavor won’t be as intense but it’s still there, for crying out loud!

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Anyway, sear the leg all over on the hot grill, turn off half the gas on one side or move the charcoals over to one side, place the leg on the cold side…

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