Bbq Leg Of Lamb Food

MARINATED BBQ BONELESS LEG OF LAMB

Steps:

• Prepare the marinade: add the ground cinnamon, cumin, coriander, turmeric and garlic granules into a large container. Stir Add the lamb and rub the marinade all over. Cover and chill for 2-4 hours, or overnight if you prefer.
• Prepare your barbecue for two zone cooking. Pile the coals on one side of the BBQ and light. Leave the other side empty of coals or add a very sparse layer of coals (once they are hot). Wait until the coals have turned ashy and any flames have died down before grilling.
• Take the lamb out of the fridge and let it come to room temperature for at least 30 minutes while your BBQ is heating up. Remove the lamb from the BBQ marinade and discard any leftover marinade. Season liberally with salt on both sides.
• Place the lamb fat side down on the hot side BBQ and sear for 4 minutes. Have a spray bottle of water handy in case you get flare ups due to the fat dripping on the coals.
• Flip the lamb over and sear on the other side.
• Now move the lamb to the cooler side of your barbecue, fat side down. Close the lid and cook for 20 minutes then check the temperature with a meat thermometer. The lamb is ready when it registers around 63°C (145°F) for medium rare on a meat thermometer inserted into the thickest part of the meat (see also grilling times for lamb notes). If it's not ready yet continue cooking for a further 5-10 minutes.
• Rest the cooked lamb loosely covered with foil for 15 minutes. Slice into thin slivers, pouring any meat juices over the slices. Serve immediately.
• Preheat the oven to 180° (350°F).
• Brush a griddle pan with oil and sear the lamb for 4 minutes per side, pressing down so that it browns evenly. This may be quite smoky so open a window or turn an extractor fan on!
• Transfer the lamb onto a rack set over a roasting tin. Cook for 30 minutes then check the temperature of your lamb. Continue cooking for another 10 minutes or longer, depending on size. Rest before serving.

MOROCCAN-STYLE BARBECUED LEG OF LAMB

Steps:

• Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
• Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
• Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
• Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
• Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
• For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

GRILLED BONELESS LEG OF LAMB

Steps:

• Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
• Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
• Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
• 1 bunch watercress, trimmed and coarsely chopped
• 4 sprigs fresh mint, chopped, 2 tablespoons
• A handful of flat-leaf parsley, chopped
• 1 heart of romaine, coarsely chopped
• 1 ripe lime, juiced
• 1 teaspoon sugar
• 3 tablespoons extra-virgin olive oil, eyeball it
• Coarse salt and pepper
• Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

GRILLED MARINATED LEG OF LAMB

Steps:

• Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Bring lamb to room temperature, about 1 hour, before grilling.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
• Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
• Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

GRILLED LEG OF LAMB

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
• Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
• Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

GRILLED LEG OF LAMB

Steps:

• To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
• Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
• Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• Make sure your lamb has been butterflied evenly so when it cooks evenly.
• Place all ingredients except olive oil into blender or food processor.
• Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
• Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
• On a very hot grill sear lamb then cook covered at medium careful not to scorch.
• Cook until thermometer registers rare.
• Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.

GRILLED LEG OF LAMB

Steps:

• Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours.
• Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
• Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below)
• Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue.
• Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency.

BBQ OR ROASTED SPICED LEG OF LAMB

Steps:

• Place the Lamb fat side down on a plate or Pyrex dish.
• Mix garlic with the oil.
• Salt & pepper.
• Work the mixture into the folds covering the lamb surface completely.
• Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.
• To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast.
• To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast).
• Let stand 5 minutes before carving.
• Check internal temperature: 160°F is medium rare - just pink.

GRILLED LEG OF LAMB

Steps:

• Combine the onions, tomatoes, garlic, pepper, paprika, cumin, coriander, and cardamom in a food processor and puree until smooth.
• Put the lamb in a shallow baking dish and pour the marinade over to cover. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or up to overnight.
• Bring the lamb to room temperature, about 30 minutes, before grilling.
• Preheat an outdoor grill to medium-high heat and rub with oil to prevent sticking.
• Remove the lamb from marinade, reserving the marinade for basting, and season generously with salt and pepper on all sides.
• Lay the lamb on the grill and cook for 15 to 20 minutes. Using tongs, carefully flip the lamb over and grill the second side for 15 to 20 minutes more, basting with reserved marinade occasionally. If necessary, move the lamb around the grill to avoid flare-ups. The internal temperature of the lamb should register 125 to 130-degrees F for medium-rare.
• Transfer the lamb to a cutting board and tent with aluminum foil. Let the lamb rest for 15 minutes (internal temperature will rise to 135-degrees F while the meat stands.) Thinly slice the lamb across the grain.

GRILLED LEG OF LAMB

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
• Add the lamb, making sure it is covered with marinade.
• Marinate in the refrigerator, covered, overnight or for up to 3 days.
• Bring the lamb to room temperature.
• Prepare a charcoal grill with hot coals.
• Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
• Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
• This will take 40 minutes to 1 hour, depending on how hot the grill is.
• Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
• Then slice and serve.

THE BEST BBQ LEG OF LAMB

Steps:

• Marinate at least for 1 day.
• Best on BBQ slowly cooked over a low flame for a few hours.
• Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
• Absolutely delicious.

GRILLED LEG OF LAMB ROBERT

Steps:

• Make the marinade: In a food processor puree the onion, the garlic, the gingerroot, and the pepper, scraping down the sides with a rubber spatula, add the soy sauce, the honey, and the oil, and blend the mixture until it is just combined.
• Coat the lamb on both sides with the marinade and enclose it in a plastic bag. Let the lamb marinate, chilled, turning it several times if possible, overnight. Alternatively, let the lamb marinate at room temperature, turning it several times, for 3 to 4 hours.
• Grill the lamb boned side up on a very clean rack 2 to 3 inches above glowing coals, basting it several times with the marinade for 5 to 6 minutes on each side, or until it is seared and charred lightly. Transfer the lamb in a shallow roasting pan to a warm oven (170 to 190 degrees) for at least 30 minutes and up to 1 hour. (The lamb will continue to cook as it rests in the warm oven; at serving time a meat thermometer should register about 130 degrees for medium-rare meat.) Transfer the lamb to a carving board, and cut it into 1/4 inch slices. Arrange the slices on a heated platter, nap them with some of the remaining pan juices.