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Photo by Erich Boenzli

Grilled leg of lamb: A step-by-step recipe to preparing the meat, marinating with hand-ground herbs and spices, and grilling to perfection over natural wood.

1 bone-in leg of lamb, about 7 lbs before trimming
6 cloves garlic
1 tsp coriander seeds
1 Tbsp kosher salt
2 tsp black tellicherry peppercorns
1 Tbsp lemon juice
1 tsp lemon zest
1 Tbsp rosemary ( chopped )
3 Tbsp olive oil
Nutritions

Calories
1287

Sodium
7391mg
307% DV

Fat
88g
136% DV

Protein
91g
182% DV

Carbs
21g
7% DV

Fiber
8g
34% DV
215

Grilled Vegetables

Photo by Erich Boenzli

Grilling vegetables is not about having special equipment. The best vegetables to grill are the ones that are ripe in your garden or fresh at the market.

2 bell peppers ( remove core and seeds, quarter )
1 large red onion ( peel and quarter )
1 medium eggplant ( cut lengthwise in half-inch slices or rounds )
1 medium zucchini ( cut lengthwise in half-inch slices or rounds )
1/2 lb asparagus ( cut off woody ends )
2 medium tomatoes ( cut in half, or a bunch of grape tomatoes, leave whole )
2 large portobello mushrooms ( I like them whole )
1/2 c olive oil ( or more )
Juice from a half lemon or lime
Generous pinch of sea salt and freshly cracked pepper
4
Nutritions

Calories
196

Sodium
818mg
34% DV

Fat
7g
11% DV

Protein
9g
19% DV

Carbs
30g
10% DV

Fiber
5g
21% DV

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