Easter feast: Indian-spiced roast leg of lamb a crowd-pleasing treat

I roast a leg of lamb about twice a year. Almost invariably, one of those times is Easter. I like it because it is large enough to feed a crowd and, if it is butter­flied, it does not take that long to grill (either over coals outside, or under the grill element of an oven), leaving plenty of time to prepare side dishes and dessert. Indian spice and yogurt-marinated leg of lamb Have the butcher butterfly the leg of lamb, rather than just removing the bone. When it is butterflied, the lamb...