Rather of butterflying a boned leg of lamb and cooking it whole, Cal Peternell carefully cuts along the four natural muscle separations (they’re quickly visible) and pulls the 4 pieces apart with his fingers. Barbecuing the lamb by doing this is quicker, makes it simpler to identify doneness, and streamlines carving. Plus the meat develops a mellow taste and lots of scrumptious crust.
Plus: More Barbecuing Recipes and Tips
How to Make It.
Spread the lamb on a work surface.
In a big, shallow dish, combine the olive oil, garlic and rosemary. Include the lamb and turn to coat.
Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, up until an instant-read thermometer inserted in each piece registers 125 ° to 130 ° for medium-rare. The times will differ 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 sculpting board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.
The lamb can marinade in the refrigerator over night. Bring to space temperature before barbecuing.
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 Red wine.