This simple yet elegant lamb recipe is a wonderful way to ease into spring. The lamb is butterflied, a method that prepares meat for easy roasting or grilling.
Butterflying involves making small cuts in the flesh of the meat and opening it up, a bit like a book, into a wider, flatter piece of meat. Because it will be slightly irregular in thickness, it ensures a cut of meat for everyone’s taste, whether rare or more well-cooked, while it also reduces the overall cooking time. Not only that, but once spread out, there is a greater surface area exposed to the heat or fire, guaranteeing brown and crispy cooking. And who doesn’t like the crispy bits?
