Recipes Grilled Leg of Lamb with Garlic and Rosemary 5.0 (46) 1 Review Instead of butterflying a boned leg of lamb and cooking it whole, chef 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. By Cal Peternell Cal Peternell Cal Peternell was the head chef of Chez Panisse for 22 years. He is the author of four bestselling cookbooks, including the award-winning Twelve Recipes (2014). Cal hosts the Cooking by Ear podcast where he invites listeners to cook along with him and kitchen guests such as Frances McDormand, Mira Nair, and Alexander Payne.Experience: Cal Peternell was inspired to pursue a career in cooking while living in Italy with his wife. His professional culinary journey began in San Francisco, where he worked at BIX and Loretta Keller's Bizou. From there he cooked at Lydia Shire's BIBA and Chris Schlesinger's The Blue Room in Boston, before helming the kitchen at Chez Panisse. Cal shifted his attention to writing cookbooks, focused on teaching home cooks how to not only cook well but to take pleasure in the process. His first book gave readers a kitchen manual of essential building blocks to help them develop core skills and confidence. Cal's second and third books provided recipes for celebrations and get-togethers and introduced healthier, more economical, and sustainable ways of cooking. He carries the theme of sustainability into his latest book Burnt Toast and Other Disasters (2021) in which he offers practical advice and kitchen hacks to salvage food-gone-wrong and turn lackluster ingredients into delicious meals. In addition to writing cookbooks, Cal hosts the podcast Cooking by Ear where he invites listeners to cook along with him and kitchen guests such as Frances McDormand, Mira Nair, and Alexander Payne.Education: Cal studied painting at the School of Visual Arts in New York City, where he graduated with a Bachelor of Fine Arts degree. Food & Wine's Editorial Guidelines Updated on April 13, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 3 hrs 45 mins Yield: 6 to 8 servings Ingredients One 4- to 5-pound boneless leg of lamb, not butterflied 1/4 cup extra-virgin olive oil 8 large garlic cloves, smashed and coarsely chopped 2 tablespoons minced fresh rosemary Kosher salt Freshly ground black pepper Directions Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle. In a large, shallow dish, combine the olive oil, garlic, and rosemary. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate at least 2 hours or up to 12 hours, turning a few times. Let stand at room temperature for 1 hour before grilling. Preheat grill to high (450°F to 500°F). Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Place lamb on oiled grates; grill, uncovered, turning often, until an instant-read thermometer inserted in each piece registers 125°F to 130°F for medium rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done. Cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve. William F. Dickey II Make Ahead The lamb can marinate in the refrigerator overnight. Bring to room temperature before grilling. Serve With Grilled asparagus and white bean salad. Suggested Pairing Grilled leg of lamb tastes best with a medium-weight red that has soft tannins, such as a California Merlot. Rate it Print