Grilling a leg of lamb can be a lengthy chore; cooking times can reach two hours, and you can't wander off too far in case you need to turn the lamb or extinguish flare-ups. Once the meat is cooked, you have to figure out how to carve the lamb.

Instead, ask your butcher to bone and butterfly the lamb. The meat will look ungainly shorn of its bone. But the flavor will be all-lamb, and a butterflied piece of meat drinks in the flavors of any marinade you choose.

This recipe has an Indian accent, thanks to the meat marinating overnight in spiced yogurt. You'll need to plan ahead, but it takes only a few minutes to mix the marinade. Serve the lamb with basmati rice, stir-fried spinach with charred garlic, chutney and raita, a cucumber, yogurt and mint dip.

Or use any seasoning you like on the meat. A mix of olive oil, garlic, mustard and fresh oregano is one strategy; a spice rub accented by chipotle in adobo sauce is another.