Summertime?

When Thatdog and I went for our run this morning, I knew we were in for a hot one. Usually our runs are earlier enough that it's still cool, but by the end of the run today "cool" is not the word I'd use. The sun was already out and beating down.

And it got warmer throughout the day. Given that Monday it was raining, this change of weather was welcome. Except of course today was the day I was wandering all over downtown in a black skirt suit. Good thing that for some reason my office is usually -7 degrees. It's where all my coworkers come to cool down.

The sun was shining, I actually spent part of the day outside (even if it was a very small portion of the day), and even though I left work work a lot later than yesterday's 6:00, it wasn't dark yet. This, my friends, must be the beginning of summer.

And for most everybody, summer means grill time. Especially this coming weekend with Memorial Day barbecues in backyards nationwide. Hotdogs and hamburgers, but you can also elevate your feast with something a little less traditional - lamb! Lamb is one of my favorite grill specialties. I love a nice butterflied leg of lamb. If you're not a fan of butterflying your own meat, this is something that most butchers will do for you.

Grilled Lamb
2 Tbsp olive oil
1 clove garlic, minced
1/2 tsp rosemary
salt and pepper
2 lb leg of lamb, butterflied

1. Combine olive oil, salt, pepper, garlic and rosemary in a bowl. Rub all over lamb. Cover and let stand for 2-3 hours.
2. Preheat grill and grill lamb on 15 minutes per side.
3. Slice across the grain.