Blackened Lamb Recipe 45 Food

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BLACKENED BUTTERFLIED LEG OF LAMB



Blackened Butterflied Leg of Lamb image

Well I just spent a couple of hours digging this recipe up, so I figured I'd better put it in a safe place-here! It's from a Canadian Living magazine from 1986 and the page had come out!! Barbecuing is recommended for ventilation purposes-lots of smoke.

Provided by Jan in Lanark

Categories     Lamb/Sheep

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon fennel seed
1/2 teaspoon thyme
1/2 teaspoon oregano
1/3 cup butter
2 minced garlic cloves
4 lbs butter-flied leg of lamb

Steps:

  • Combine paprika, mustard, white, black and cayenne peppers, salt, fennel, thyme and oregano. Place on large plate or baking sheet.
  • Melt butter with garlic and pour onto a separate plate or pan.
  • Dip lamb into garlic butter then into seasonings, pressing firmly onto each side.
  • Place lamb on greased grill on medium high setting; Cook for 15-20 minutes on each side, depending on thickness, or until desired doneness - 65° C (140° F) for rare, 70° C (150° F) for medium. Meat will "blacken". Let rest and slice on the diagonal.
  • Alternatively, in a large heavy skillet or roasting pan, brown lamb on both sides-expect a lot of smoke-and roast in a 350°oven for 35-40 minutes.

Nutrition Facts : Calories 534.3, Fat 38.7, SaturatedFat 18.1, Cholesterol 172.3, Sodium 475.3, Carbohydrate 1.7, Fiber 0.8, Sugar 0.2, Protein 42.7

BLACKENED LEG OF LAMB WITH MINT SAUCE



Blackened Leg of Lamb With Mint Sauce image

Make and share this Blackened Leg of Lamb With Mint Sauce recipe from Food.com.

Provided by mommyoffour

Categories     Lamb/Sheep

Time 12h

Yield 12 serving(s)

Number Of Ingredients 13

6 lbs leg of lamb
3 -4 garlic cloves, slivered
1/3 cup vinegar
1/3 cup ketchup
1/3 cup Worcestershire sauce
1 cup water
1 teaspoon mustard
1 teaspoon salt
1 dash pepper
3/4 cup chili sauce
1 cup currant jelly
1/2 cup butter
2 -3 tablespoons bottled mint sauce

Steps:

  • With a sharp knife, cut small holes randamly in lamb.
  • Insert garlic slivers into holes, leaving tops showing.
  • Combine vinegar, worcestershire sauce,ketchup,water, mustard,salt and pepper.
  • Marinate lamb in this mixture for at least 6 - 8 hours.
  • Bake uncovered in a 300 oven for 40 minutes per pound.
  • Baste every 30 minutes.
  • ( If you prefer lamb less done, reduce cooking time.).
  • The lamb will have a black crusty appearance, but will be tender and moist on the inside.
  • Remove garlic slivers.
  • Serve lamb with mint sauce.
  • To make mint sauce, combine all ingredients and heat until melted.

Nutrition Facts : Calories 629.7, Fat 38.9, SaturatedFat 18.3, Cholesterol 173.4, Sodium 640, Carbohydrate 25.3, Fiber 0.8, Sugar 16.9, Protein 43.1

BLACKENED LAMB RECIPE - (4/5)



Blackened Lamb Recipe - (4/5) image

Provided by á-2421

Number Of Ingredients 11

¼ cup honey
½ cup olive oil
1 T grainy mustard
4 cloves garlic, chopped
1 T toasted coriander seed
¼ cup chopped shallots
2 bay leaves
1 T chopped rosemary
2 T chopped parsley
3 lbs boned and butterflied leg of lamb
salt and fresh ground pepper

Steps:

  • Combine honey, olive oil, mustard, garlic, coriander seed, shallots, bay leaves and parsley in food processor and puree. Place lamb in large plastic bag with marinade and seal well. Marinate in fridge overnight. Preheat BBQ to high. Season lamb with salt and pepper and grill until medium rare, about 10-15 minutes a side. The exterior of the lamb will get blackened - this helps to flavour the dish. Let lamb rest for 10 minutes before serving. Slice thinly for serving.

ELISE'S GRILLED BUTTERFLIED LEG OF LAMB



Elise's Grilled Butterflied Leg of Lamb image

Sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then cook the lamb on lower heat until it is cooked through. In my opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb! For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. Preparation time DOES NOT include the 2 hour marinating time in the refrigerator!

Provided by Lindas Busy Kitchen

Categories     Lamb/Sheep

Time 1h25m

Yield 8-10

Number Of Ingredients 9

1/2 onion
4 garlic cloves, peeled
2 tablespoons fresh rosemary leaves or 1 tablespoon dried rosemary
1 lemon, zest of
1 tablespoon apple cider vinegar
2 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 (5 -6 lb) boneless leg of lamb, butterflied

Steps:

  • Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.).
  • Sprinkle a generous amount of salt and pepper over the lamb.
  • Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat.
  • Seal the bag and refrigerate for 1- 2 hours.
  • Remove lamb from refrigerator, and let come to room temperature (about 20 minutes).
  • When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise.
  • Prepare grill:
  • If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling).
  • If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.
  • Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed.
  • Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.
  • If you are using a charcoal grill, move the roast to the less hot side of the grill.
  • If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F
  • Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
  • Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes.
  • Remove the skewers if you are using any.
  • Cut across the grain, 1/4 -1/2" thick slices.
  • Serve slices on a warm platter; pour meat juices over the slices.
  • Serve with mint jelly or horseradish.

THE BEST BBQ LEG OF LAMB



The Best BBQ Leg of Lamb image

The name says it all. The meat must marinate for at least 24 hours prior to cooking. Thank you Sheryl for the recipe. Based on a recent review to clarify the tomato sauce is tomato ketchup not puree.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 kg butterflied leg of lamb
1/4 cup oil
1 cup apple cider vinegar
3/4 cup brown sugar
1/2 cup tomato sauce
1/2 cup chutney
3 crushed garlic cloves
3 teaspoons salt
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 tablespoon ground coriander
2 teaspoons mustard powder
2 teaspoons ground ginger
2 teaspoons mixed herbs

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.

Nutrition Facts : Calories 504.8, Fat 21.4, SaturatedFat 6.8, Cholesterol 157.5, Sodium 1162.7, Carbohydrate 23.2, Fiber 0.9, Sugar 20.7, Protein 51.9

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