Leg of lamb is the classic spring roast. And these days, you can buy leg of lamb in a variety of different cuts—the traditional bone-in version, the boneless rolled and tied leg, and the large flat version sold as butterflied leg of lamb, to name a few. Depending on the cut you choose, there are plenty of different ways to cook it. Curious to know what professional chefs would do with these interesting options, I asked three award-winning chefs—an American, an Italian, and an Australian—to develop a recipe they’d like to serve to family and friends. Each chef’s take was deliciously different. Boston chef Gordon Hamersley bathed abutterflied leg of lamb in a curry marinadeand cooked it on the grill. Umberto Menghi took a classic Tuscan approach, encrusting awhole bone-in leg with dried cherriesand herbs and roasting it to juicy perfection. And Australian Luke Mangan rolled aboneless roastaround a mint, pine nut, and currant stuffing, served with a zippyred onion jamon the side.