In most parts of the U.S., we can safely say spring grilling season is now open for business. To that end, we’ve got a nice Spicy Spring Grilling feature for you at Central, from which I boosted this lamb recipe.
Before advances in livestock husbandry made young lamb available all year long, it was especially popular in the spring, when the ewes were born. Still, spring lamb is particularly tender and non-gamy. I’m using a rub popular in Kentucky, where they barbecue the lamb. Finally, the balsamic reduction finishes the grilling.
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