Grilled Leg of Lamb with Garlic and Rosemary - Cal Peternell

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 in this video. 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.