To me, leg of lamb never tastes better than when it is marinated, crusted with herbs, and grilled medium-rare. For a terrific summer dinner for six, plus enough leftovers for a weeknight sandwich supper, buy a 3½ to 4 pound boned and butterflied leg of lamb. Mince 6 large cloves of garlic, and mix it… Read More

Once I discovered how easy it is to cook lamb leg steaks on the grill, I tried all sorts of rubs and pastes for different flavor profiles. Here’s another terrific preparation. Serve the steaks with Quick-Grilled Ratatouille or Cherry Tomato Skewers with Fresh Basil, both recipes featured in my cookbook, Grill Every Day. These steaks… Read More