There’s no denying that we who live in the beautiful Pacific Northwest, especially in the greater Puget Sound area, go a bit nuts when summer comes early, as it has just done.

It was a strange, unpredictable winter, which only makes us a bit more frenzied about whether this brief summery spell will be equally capricious. We all know that a few warm days do not a summer make, and that June can be especially cruel, all the more so after a summery May. So, we dash out and about, cramming in gardening, beach walking, clamming, even outdoor picnicking and camping.

Out come the shorts, skimpy tops, flip flops, sporty sunglasses, tubes of sun screen, even (gasp) bathing suits. From patios and outdoor decks, smoke rises, and the unmistakable aroma of grilling meat floats in the air.

Sure, I know that a hardy few of you use your outdoor barbecue all year ‘round, clad in fleece and huddled in the dark over your grill, determined not to let winter stand in the way of a grilled steak. Most of us are not so brave (or foolhardy?), however, so when the days lengthen and suddenly it’s balmy even into the early evening, we can’t wait to fire it up and get to the grillin’.

Personally, I love it when it’s time to uncover, clean up and heat up the outdoor barbecue (or is it the grill?), because my husband John is our grill master. This means that I am not the person cooking whatever it is, and need only to prepare a side dish and/or salad. But, now that I think about that,
I realize that the same is true for most, if not all, of my friends; it’s the husbands that are suddenly doing the cooking, outdoors.

I’m not sure how it came to pass that the grill, or barbecue, became the male’s domain, while just about everything else having to do with cooking and/or the kitchen is the female’s.

I know how to turn the grill on and off, how to light it, how to use charcoal (if necessary), check temperature, move food around as needed, etc., but I’m never the one outside doing it. John is, by some unspoken but mutual agreement. Is it some inherent “man thing,” I wonder? Perhaps male readers could enlighten me.

Whatever the reason, the steak we’re having for dinner tonight is ready for the grill, and I know it will be delicious, but I have to confess that what I’m really looking forward to is a fat, juicy, hot off the grill hamburger, close to number one on my list of grilled food.

I hope you’re fired up, too, and enjoying this spurt of early summer, because there is one thing we all know for certain. This, too, shall pass.

RECIPES

Yes, I love that grilled hamburger, but for a real outdoor cooking treat, there’s nothing like grilled lamb. This is, obviously, for a special occasion with friends and/or family, and preparation needs to begin the day before your feast.

GRILLED LEG OF LAMB

1 5-6 lb. boneless leg of lamb, butterflied to about 2-inch thickness (they’ll do this for you at the meat counter in our local markets, if you tell them what you want)

8-10 garlic cloves, peeled

and divided (see instructions)

½ cup whole grain Dijon or Maille mustard

½ cup quality olive oil

¼ cup dry sherry or other dry white wine

2 T. finely chopped fresh rosemary

2 T. fresh lemon juice

Rosemary sprigs, fresh parsley

Open the lamb leg out; use a small knife to make ½-inch deep slits all over the lamb. Thinly slice 4 of the garlic cloves and insert the garlic slices into the slits. Combine the remaining garlic cloves, mustard, olive oil, wine, rosemary and lemon juice in a food processor. Blend until you have a coarse puree. Spread the underside of the lamb with half of the puree and place the lamb, seasoned side down in a 15×10 glass baking dish. Spread remaining puree over the top of the lamb. Cover with plastic wrap and chill overnight.

Bring the lamb to room temp. and let stand for about 1-½ to 2 hrs. Coat your grill rack with non-stick spray and bring the grill temperature to medium-high. Sprinkle the lamb generously with salt and pepper on both sides. Place lamb on the grill and cook to desired doneness (we like it med.-rare and please don’t cook it much more than that), probably about 15 min. per side for med.-rare. Transfer lamb to a cutting board and tent with foil to rest for about 15 minutes

Thinly slice lamb against the grain, overlap slices on a platter, sprinkle with a bit more salt and freshly ground black pepper, garnish with fresh herb sprigs and serve. Serves 6-8.

Now, about that steak we mentioned before? How about your own grill master turning out a couple of T-bones, for just the two of you to enjoy on one of these rare balmy evenings, with a glass or two of red wine, and who knows what else?

GRILLED T-BONE STEAK

2 T-bone steaks, about

1½ inches thick, trimmed

Olive oil

Kosher salt

2 T. coriander seeds

2 t. black peppercorns

Preheat grill to med.-high and brush the grill grate with oil. Grind the coriander and peppercorns separately in a spice grinder until coarsely ground, then combine them.

Lightly brush both sides of the steaks with oil, then season liberally with salt and coat both sides with the ground coriander/peppercorn mixture, pressing lightly to help it adhere.

Grill the steaks, covered, about 3-5 min. per side for rare to med.-rare, then transfer steaks to a plate and tent with foil to rest for at least

5 min., then serve. Serves 2, probably with leftovers for steak and eggs in the morning, however.

For something special to go with the steak (or the lamb), wrap sweet onions in foil and throw them on the grill too, for a special touch.

GRILLED SWEET ONIONS

4 sweet onions (Vidalia or Walla Walla), cored, skins removed

2 T. unsalted butter, cut into 8 cubes, softened

2 t. beef base, divided

1 oz. gorgonzola cheese (or other blue cheese of your choice), crumbled and divided

Salt and freshly ground black pepper, to taste

Chopped fresh chives

Place each onion on a square of foil. Stuff each with 1 cube of butter, ½ t. of the beef base and another cube of butter. Wrap the foil firmly around the onions and put them on your heated grill to cook along with whatever else you’re cooking. They will need about an hour to hour and a half to cook, depending on the size of the onions. (Or, you can cook them in a 400 degree oven).

Remove onions from grill, carefully unwrap and discard foil. Stuff each onion with

1 T. of the gorgonzola, season with salt and pepper, then broil onions on the grill or under broiler oven until cheese melts and onions begin to char a bit, about 3 min. Remove onions and  garnish with chives.

Serves 4.