We do most of our entertaining during grill season for a couple of reasons. First, most of us never tire of nicely grilled, slightly smoky meats and vegetables. Second, the grill gives me extra cooking space, freeing up burners for side dishes and the oven for biscuits.
I love to grill boneless leg of lamb because it’s speedy — cooking time is less than 30 minutes — and carving is a breeze. Most butchers will remove the leg bones and butterfly the meat for you with advance notice.
If you purchase a bone-in leg of lamb, removing the bones proves easier than it sounds; keep your knife as close to the bones as possible, while you gently loosen the meat from around them. Once loosened, simply twist out the bones. Then, use the sharp knife to “butterfly” the leg — opening it up into a nearly evenly layer of meat, like opening a book….