Grilled Leg of Lamb with Garlic and Rosemary

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.

Ingredients

1 (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.

Image & Recipe: foodandwine.com