How to Grill Lamb & Make a Next-Day Stew - No. 206

That even lamb-haters will love.

Grilled Leg of Lamb that’s first been studded with garlic, then marinated in olive oil, rosemary, and lemon. It makes enough for one big meal plus leftovers for stew the next.

FULL DISCLOSURE: I WAS NEVER a lamb fan. My father was served mutton in the Navy in World War II and couldn’t stand the aroma of lamb cooking.

Thus, in the house of my youth, lamb w…