Rosemary Grilled Leg of Lamb
Ben Ford, chef of Ford's Filling Station in Culver City, California, uses a generous hand with rosemary in this recipe to enhance the smoky flavor from the grill. He cooks the lamb on a wood-fired firepit-grill made by Cowboy Cauldron, but the recipe works beautifully with a charcoal or gas grill as well. It's adapted from his upcoming book with Carolynn Carreño, Taming the Feast: Ben Ford's Field Manual to Adventurous Cooking (Simon & Schuster, July 2014; $30).