Recipes Dinner Meat Dishes Lamb Main Course Grilled Leg of Lamb with Garlic and Rosemary 5.0 (46) 1 Review 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. 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. Food & Wine's Editorial Guidelines Updated on February 4, 2024 Rate PRINT Share Active Time: 45 mins Total Time: 3 hrs 45 mins Yield: 6 to 8 servings Frequently asked questions Should you butterfly leg of lamb? For this recipe, 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 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. What side dishes go well with grilled leg of lamb? Many side dishes pair well with grilled leg of lamb, and we especially like grilled asparagus and white bean salad. Check out our guide to grilling vegetables for more tips. Note from the Food & Wine Test Kitchen The lamb cooks relatively quickly once it hits the grill, but you'll want to allow plenty of time for the meat to marinate in the fridge beforehand so it can absorb all that garlicky goodness. You can leave it for as little as two hours, or, if you'd like to work farther ahead, up to 12 hours. Be sure to turn it a few times as it chills, then let it come to room temperature for about an hour before grilling. Suggested pairing Grilled leg of lamb tastes best with a medium-weight red that has soft tannins, such as a California Merlot. 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. William F. Dickey II Originally appeared: April 2005 Rate It Print