Father’s Day Feast

By Andrew Zimmern

I’ve spent a lifetime teaching people how to grill, and I have some news for you.

You can’t master the art of grilling meat without this Shun knife. Don’t sleep on it just because they call it a ‘brisket slicer.’ I use it for everything: lamb, pork shoulder, turkey, holiday roasts, you name it. The edge retention and balance are phenomenal. It’s my MVP at the grill, especially on Father’s Day.

Here’s a menu your dad will love: grilled jerk boneless leg of lamb, paired with fried sweet plantains, creamy greens, and a spicy-tangy pikliz, the best condiment I know of for grilled meat. The great part of serving a butterflied lamb leg is everyone gets the cut they want, the thicker parts stay rosy (my preference) and the thinner parts are more well done. Try it and let me know what you think.