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Butterflying a lamb leg transforms it into a fast-cooking, grill-ready centerpiece with plenty of surface area for char and flavor. It's coated in vibrant chermoula, a North African herb sauce packed with garlic, warm spices, preserved lemon, and olive oil.
Chef Instructor
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Live, interactive cooking with a professional chef who keeps things approachable and fun.
We’ll send the recipe ahead of time so you can prep, test it out, or just come ready with questions.
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After the live class, the full recipe and class replay will be available in Past Classes page.