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Daily Dish

The Project: Grilled butterflied leg of lamb with olive-fennel tapenade

By Rene Lynch
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Each Friday, we post a recipe from the L.A. Times Test Kitchen that’s perfect for weekend cooking. This week: Grilled butterflied leg of lamb with olive-fennel tapenade. You’ll need to plan in advance for this one as the lamb needs to marinate a few hours in advance. That makes it a nice dish to make for guests -- you’ll have the kitchen cleaned up long before anyone arrives.

--Rene Lynch
Twitter / renelynch

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Daily Dish
Rene Lynch

Rene Lynch is a former writer and editor with the Saturday section, where she worked across a variety of coverage areas, including wellness, design and food. She also edited the weekly L.A. Affairs column.

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