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Recipe of the Month

With Easter right around the corner CrazyAboutWine.com recommends the following recipe that will surely make your taste buds scream for more! This months recipe is by Michael "Cal" Peternell, a chef at Chez Panisse Cafe, and comes from an article called "Holidays: Cal & Mike's Excellent Easter". This article can be found in the April, 2005 issue of Food & Wine Magazine or online at www.foodandwine.com.

Grilled Leg of Lamb With Garlic and Rosemary

Active Time: 45 min.
Total Time: 4 hrs. and 45 min.
Serves: 6 to 8

Instead of butterflying a boned leg of lamb and cooking it whole, Cal carefully cuts along the four natural muscle separations (they're easily visible) and pulls the four pieces apart with his fingers. Grilling the 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

Wine Pairing:

Grilled leg of lamb tastes best with a medium-weight red that has soft tannins, such as a California Merlot. Try the 2000 Oakville Ranch Vineyards, from the Napa Valley.


Ingredients:

  • One 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 rosemary
  • Salt and freshly ground pepper

Directions:

  1. 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.
  2. In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
  3. 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, until an instant-read thermometer inserted in each piece registers 125° to 130° 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.

Make Ahead:

The lamb can marinate in the refrigerator overnight. Bring to room temperature before grilling.

Serve With:

Grilled asparagus and white bean salad.




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