Easter prompts thoughts of lamb and spring vegetables in the same way Thanksgiving brings to mind turkey and sweet potatoes.

It also provides a good excuse to take the cover off the grill. It may still be a bit chilly for shorts and flip-flops, but it is certainly warm enough to grab a set of tongs and head outdoors for some easy and elegant cooking.

Bold spices, garlic and lemons imbue leg of lamb, butterflied for quick preparation, with intense flavors reminiscent of southern Spain and northern Africa.