Chef Cal Peternell's easy method for cooking grilled leg of lamb results in tender, flavorful meat in only 20 minutes after it's finished marinating. Cal Peternell was the head chef of Chez ...

The best are evenly cut slabs similar to beef steaks, but any cut of boneless leg of lamb will work ... at hand for taming flames. Place the lamb on the grill. Close the lid and cook for 6 ...

1 (1 1/2-pound) trimmed boneless leg of lamb, rinsed and patted dry ... Prepare a hot fire in charcoal or gas grill. Season lamb with salt and pepper and grill 5 to 7 minutes per side, until ...

A boneless leg of lamb from these animals will be about 5 pounds, just right for a group of eight to 10, with some leftovers. I love to grill boneless leg of lamb because it’s speedy — cooking ...

We fire up the grill and invite a few friends. A boneless leg of lamb proves to be a cook’s dream. Its relative thinness reduces cooking time to less than 30 minutes. The lack of bones means ...

Transfer the salsa to a bowl and stir in the onion. Grill the lamb and vegetables Remove the lamb from the marinade and blot it dry with paper towels. Bring the lamb to room temperature.

Boneless leg of lamb, rack of lamb or lamb loin chops are wonderful when infused with smokiness from the grill and served medium-rare. Tzatziki –This Greek meze, or appetizer, is also used as a ...

Look for a small butterflied boneless leg of lamb at your supermarket, or ask your butcher to butterfly one for you. Differing degrees of doneness in this grilled yogurt-marinated lamb mean there ...

Grilled leg of lamb is a big crowd pleaser. When it’s butterflied and grilled, you can offer guests rare, pink, and well done meat. The boneless leg may come wrapped with netting, which you ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Ask your butcher for boneless leg of lamb—it makes this recipe much easier and faster to grill. Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb.