Grilled or Roast Lamb with Herbs

1. 1

   Start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack at least 4 inches from the heat source.

2. 2

   Trim the lamb of any excess fat and, if any parts seem overly thick, make a horizontal cut in the meat so they lie fairly flat.

3. 3

   Combine the oil, garlic, fennel seeds, and herbs with some salt and pepper.

4. 4

   Use a thin-bladed knife to poke some holes in the lamb and stick a little bit of the mixture into each of them; rub the meat with that which remains.

5. 5

   Grill or broil the meat until it is nicely browned, even a little charred, on both sides, 20 to 30 minutes, and the internal temperature at the thickest part is about 125F; this will give you some lamb that is quite rare as well as some that is nearly well done.

6. 6

   Let rest for 5 minutes before slicing thinly, as you would a thick steak.

7. 7

   Garnish the lamb with lavender or rosemary and serve with lemon wedges.

8. 8

   Make Cilantro Salsa (page 616).

9. 9

   In step 2, use Cilantro Salsa in place of the herb mixture; dont bother to put any in the meat, just on it.

* Per serving · 4 servings · Values may vary.

No additional tips available.