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Clean, oiled grate set 4 inches above the fire

TIMING

Prep: 5 minutes

Marinate: 1 to 4 hours

Grill: 15 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

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INGREDIENTS (MAKES 4 SERVINGS)

Juice of 1 large lemon

2 tablespoons olive oil

2 tablespoons chopped fresh rosemary leaves

3 cloves garlic, minced

½ teaspoon paprika

½ teaspoon kosher salt

½ teaspoon ground black pepper

1½ pounds lamb leg meat, cut into 2-inch cubes

Oil for coating grill grate

1¼ cups low-sodium chicken broth

1 cup instant couscous

1/4 teaspoon ground cinnamon

1/4 teaspoon ground coriander

1/4 teaspoon ground allspice

DIRECTIONS

1. Combine the lemon juice, olive oil, rosemary, 2 of the garlic cloves, ¼ teaspoon of the paprika, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper in a large zipper-lock bag. Add the lamb and press the air out of the bag. Seal and refrigerate for 1 to 4 hours.

2. Let the lamb rest at room temperature before grilling, about 20 minutes.

3. Heat the grill as directed.

4. Brush the grill grate and coat it with oil. Remove the lamb from the marinade and discard the marinade. Using tongs, put the lamb directly on the grill grate (or skewer the lamb for a pretty presentation), cover, and cook for 12 to 15 minutes, turning often, for medium-rare meat. The lamb should be reddish pink in the center and will cook a bit further once removed from the heat.

5. While the lamb cooks, bring the broth to a boil in a medium saucepan. Stir in the couscous, cinnamon, coriander, allspice, and the remaining minced garlic, ¼ teaspoon paprika, ¼ teaspoon salt, and 1/4 teaspoon pepper. Cover, remove from the heat, and let stand for 5 minutes.

6. Fluff the couscous with a fork and divide among 4 plates. Top with the grilled lamb and serve.

Cranberry Sweet-and-Sour Turkey London Broil

Tired of the same old holiday turkey year after year? Try this cranberry-orange alternative. The turkey isn’t whole. Instead, it’s a boneless butterflied turkey breast—perfect if you don’t like carving the bird or if you prefer all white meat anyway. The meat is marinated in an orange-sage marinade and then served with a simple cranberry sauce made with the boiled marinade.

THE GRILL

Gas:

Direct heat, medium (350°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 8 SERVINGS)

Juice and grated zest of 1 small orange

Juice and grated zest of 1 lemon

¼ cup olive oil

2 teaspoons chopped or grated peeled gingerroot

2 cloves garlic, minced

2 teaspoons chopped fresh sage leaves, or ½ teaspoon dried

¾ teaspoon kosher salt

¼ teaspoon ground black pepper

1 turkey London broil, about 2½ pounds (see “What Is Turkey London Broil?” right)

Oil for coating grill grate

2 cups (about 8 ounces) fresh cranberries, rinsed

¾ cup sugar

4 tablespoons (½ stick) butter, cut into pieces

TIMING

Prep: 10 minutes

Marinate: 2 to 8 hours

Grill: 30 to 40 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

WHAT IS TURKEY LONDON BROIL?

Turkey sales spike during the holidays and drop off during the rest of the year. To attract health-conscious consumers year round, turkey producers have begun marketing turkey London broil as an alternative to beef London broil. Turkey London broil is simply a butterflied boneless turkey breast. This cut is tailor-made for the summer grilling season because it’s boneless, easy to work with, cooks in about 30 minutes over direct heat, and feeds a crowd of 8 to 10 people. Plus you can flavor it in any number of ways. If you can’t find turkey London broil, look for a skinless turkey breast half and butterfly it according to the directions on page 164.

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DIRECTIONS

1. Combine the orange juice and zest, lemon juice and zest, olive oil, ginger, garlic, sage, ½ teaspoon of the salt, and the pepper in a large zipper-lock bag.