Grilled Leg of Lamb with Garlic and Rosemary
Instead of butterflying a boned leg of lamb and cooking it whole, Cal Peternell carefully cuts along the four natural muscle separations (they're easily visible) and pulls the four pieces apart with his fingers. Grilling the lamb this way is quicker, makes it easier to determine doneness, and simplifies carving. Plus the meat develops a mellow flavor and lots of delicious crust.Plus: More Grilling Recipes and Tips
The lamb can marinate in the refrigerator overnight. Bring to room temperature before grilling.
Grilled asparagus and white bean salad.
Grilled leg of lamb tastes best with a medium-weight red that has soft tannins, such as a California Merlot.