When the thick part from the back of the leg is rosy medium rare (about 115 degrees), the thin parts from the front will be medium. Perfectly cooked meat for both you and Uncle Earl.

We celebrate every minute of summer, super-hot days and thunderstorms included. When friends join us, life couldn’ t be better. My favorite summer meal always involves the grill.

Prepare hot coals for grilling. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals for about 20 minutes on each side, basting frequently with the marinade. Check ...

Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F).

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Marinate for at least an hour in the fridge. Let come room temperature for 30 minutes while you heat your grill to high. If available, use metal skewers to stabilize the leg so it is easier to turn.

Wipe a grill pan or BBQ with olive oil and then heat it on high until it is almost smoking. Add the lamb pieces cook on both sides for about 3-5 minutes (3 minutes for medium-rare and 4 minutes ...