SPICE-RUBBED BUTTERFLIED LEG OF LAMB
Categories Herb Lamb Marinate Low Carb Summer Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
- Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.
BUTTERFLIED, ROLLED, AND ROASTED LEG OF LAMB
This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint sauce for a delicious Easter meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Pulse pancetta, garlic, cheese, breadcrumbs, mint, lemon juice, 1 teaspoon salt, and some pepper in a food processor until combined. Add artichokes. Pulse a few times, keeping mixture chunky.
- Lay lamb flat on a work surface, skin side down. Season with salt. Spread artichoke mixture over top, leaving a 1/2-inch border. Tightly roll lamb, and tie with kitchen twine at 2-inch intervals to hold.
- Rub lamb with oil, and season generously with salt and pepper. Transfer to a roasting pan fitted with a roasting rack, and add water to pan. Roast for 30 minutes. Reduce oven temperature to 350 degrees. Continue to roast until an instant-read thermometer reaches 130 degrees to 135 degrees (for medium-rare), 1 hour to 1 hour 15 minutes. Let rest for 20 to 30 minutes before carving. Serve with mint sauce.
GRILLED BUTTERFLIED LEG OF LAMB
A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
- Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
- Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.
Nutrition Facts : Calories 271 g, Fat 13 g, Protein 35 g
BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC
Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.
Provided by USA WEEKEND columnist Pam Anderson
Categories Meat and Poultry Recipes Lamb Leg
Yield 14
Number Of Ingredients 9
Steps:
- Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
- Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
- Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
- Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
- As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 2.2 g, Cholesterol 105.6 mg, Fat 22.8 g, Fiber 0.7 g, Protein 29.5 g, SaturatedFat 8.4 g, Sodium 493.5 mg, Sugar 0.1 g
HERBED AND BUTTERFLIED LEG OF LAMB
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- With a mortar and pestle, lightly crush peppercorns and coriander seeds. Transfer to a small bowl, and add olive oil, salt and garlic. Finely grate lemon peel, and add to mixture. Cut lemon into quarters, and squeeze juice into mixture, then add leftover lemon as well.
- Place lamb skin side down in a shallow dish, and press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight.
- When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees. Place lamb skin side up in a roasting pan, keeping lemon pieces and rosemary pressed into underside.
- Roast 35 to 40 minutes, until an instant-read thermometer inserted into thickest part of lamb registers 145 degrees (for medium-well lamb), or adjust cooking time as desired. When cooked to taste, remove lamb from oven, and allow to rest in pan for 10 to 15 minutes before carving.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 27 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 0 grams
BONELESS LEG OF LAMB
Make and share this Boneless Leg of Lamb recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Generously rub leg of lamb with olive oil.
- Season lamb with all the ingredients listed, making sure that they are evenly distributed.
- Place leg of lamb on a rack in a roasting pan.
- Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.
BUTTERFLIED LEG OF LAMB - WITH ATTITUDE!
This is an easy - cook it in an hour - recipe for a boneless butterflied leg of lamb. This recipe can be adapted for bone-in leg of lamb - just adjust for the size of the piece of meat. For a different taste, replace curry powder with 1 tbs dijon mustard. Different effect, but same base. I developed this recipe while just playing around in the kitchen one day - wanting to give my lamb a subtle kick without taking it over the top. This has become an absolute family favorite.
Provided by GMSnowshoe
Categories Lamb/Sheep
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 (or prepare grill if you prefer). Lay out butterflied leg of lamb - fat side down - on a pan with a rack.
- Mix remaining ingredients in a small bowl, and lightly coat both sides of the meat. Bake on center rack of oven for 50 minutes for rare, 1 hour for medium, or to your preference. Medium rare to medium for best taste.
Nutrition Facts : Calories 864.9, Fat 46.4, SaturatedFat 13.4, Cholesterol 285.8, Sodium 2115.1, Carbohydrate 13.2, Fiber 2.2, Sugar 0.4, Protein 95.4
EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB
Try this on the grill, it's awesome! (heat the grill to high, sear the lamb for about 5 minutes on all sides, reduce the grill heat to medium and cook for about 30 minutes for med-rare). Plan ahead the lamb needs to marinade for 24 hours. Since the lamb is butterflied you will need a large baking pan to cook in the oven, to save time as your butcher to butterfly it for you.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
- Add in the lamb and turn to coat in the marinade.
- Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
- When ready to cook, remove the lamb from the plastic bag and discard marinade.
- Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
- Set oven to 425 degrees.
- Pat the lamb dry with paper towel.
- Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
- Transfer the lamb to a large greased baking sheet.
- Cook the lamb for about 20-25 minutes for medium-rare.
- Let rest 15 minutes before slicing.
- DELICIOUS!
Nutrition Facts : Calories 700.8, Fat 33.6, SaturatedFat 10.3, Cholesterol 238.1, Sodium 360.2, Carbohydrate 18.8, Fiber 0.5, Sugar 16.3, Protein 78
BUTTERFLIED LEG OF LAMB WITH FIRE ROASTED EGGPLANT AND GRILLED TOMATOES
Provided by Food Network
Categories main-dish
Time 5h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Wash the leg of lamb and pat dry. Place in a hotel or lasagna pan.
- In a bowl, combine the remaining ingredients except the salt. Stir until well blended. Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade. Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once.
- Preheat the grill to medium.
- Season the meat with salt. Transfer to the hot grill and cook for 15 minutes on one side. Turn and continue to cook for another 15 minutes. Move the meat to a colder spot on the grill and cover. Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour. Time will depend on the thickness of the meat.
- Allow meat to cool for 15 minutes before carving to keep as much of the meat juice. Slice on a bias and serve with fire roasted eggplant and grilled tomatoes.
- Preheat the grill to medium.
- Place the eggplant on the grill for about 30 minutes, turning often. Remove and cool completely.
- Once cool, scrape out the pulp and discard the skins. Reserve.
- Rub the halved tomatoes with olive oil and salt and pepper. Place onto the side of the grill and roast until soft.
- In a large saute pan, over the hot part of the grill, heat the olive oil. Add the garlic, onion, cumin, tomato concasse, sesame seeds, and oregano. Cook until onion is soft. Remove from heat and adjust consistency with water. Add the parsley and vinegar. Season with salt and pepper.
ROASTED BUTTERFLIED LEG OF LAMB
Steps:
- Gather the ingredients.
- In a heavy-duty zipper storage bag, combine the onion, garlic, olive oil, vinegar, mustard, orange juice, thyme, and rosemary and mix well.
- Place the leg of lamb in the marinade, seal the bag, and turn to coat. Massage the meat through the bag for a bit to help the marinade penetrate and coat all the meat evenly. Put the storage bag into a large roasting pan and marinate for 24 hours in the refrigerator.
- Preheat the oven to 350 F. Remove the lamb from the marinade and place it in a shallow roasting pan. Season with salt and pepper.
- Roast the lamb, uncovered, for 50 to 70 minutes, basting it with the marinade several times during the process. Cook until an instant-read meat thermometer registers 145 F (for medium-rare) or 150 F (for medium) when inserted in the thickest part of the meat. For safety reasons, the lamb needs to be cooked to a minimum of 145 F.
- Remove the lamb from the oven, cover with foil, and let stand for 15 minutes before serving.
- Carve the lamb into slices against the grain. Plate, drizzle with the juices from the pan, and serve.
Nutrition Facts : Calories 536 kcal, Carbohydrate 1 g, Cholesterol 176 mg, Fiber 0 g, Protein 49 g, SaturatedFat 14 g, Sodium 403 mg, Sugar 0 g, Fat 36 g, ServingSize 1 leg of lamb (serves 10-12), UnsaturatedFat 0 g
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.
ROLLED BUTTERFLIED LEG OF LAMB WITH HERBS AND PRESERVED LEMONS
The lamb needs to marinate overnight, so prepare it the day before. Preserved lemons have been stored in jars of lemon juice and salt for at least a month. They have a silkier texture and a less sour flavor than regular lemons.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 8
Steps:
- Cut 1 preserved lemon in half; remove and discard seeds. Coarsely chop lemon; transfer to a food processor. Add rosemary, mint, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Process until coarsely ground. With processor running, pour in oil in a slow, steady stream; process until a thick paste forms.
- Spread herb mixture all over lamb; transfer to a 9-by-13-inch baking dish. Cover; refrigerate 8 hours (or overnight).
- Preheat oven to 450 degrees. Season lamb with salt and pepper. Cut remaining preserved lemon into paper-thin rounds; discard seeds. Arrange rounds over one side of lamb. Starting from one narrow end, roll up lamb. Using kitchen twine, tie lamb crosswise at 1-inch intervals. Season with salt and pepper.
- Transfer lamb to a roasting pan just large enough to hold it. Roast 25 minutes. Add 1/2 cup water to pan; reduce heat to 400 degrees. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees (for medium-rare), about 35 minutes.
- Tent with foil. Let rest 25 minutes (internal temperature will rise). Transfer to a cutting board; remove twine. Cut into thin slices. Serve with lemon wedges.
GRILLED BUTTERFLIED LEG OF LAMB
Butterflying a leg of lamb produces a more uniform thickness, furthered by pounding, so the meat cooks evenly from end to end. It also creates more surface area for grilling, so that more of the meat takes on a charred taste. In this recipe, the lamb is marinated to infuse it with herbal flavors, but you could simply season it with no more than salt and pepper before grilling.
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Prepare lamb and marinate Cover lamb with plastic wrap. Pound lamb with a meat mallet until it is slightly thicker than 1 inch all over. Reserve 1/2 cup marinade. Place lamb in a large resealable plastic bag and add remaining marinade, then force out air and seal. Massage the lamb a bit to coat it thoroughly. Set bag on a baking sheet (in case of leaks) in the refrigerator and marinate lamb 8 to 24 hours, turning bag occasionally.
- Grill Remove lamb from bag and wipe off and discard as much marinade as possible so surface is dry. Let lamb rest at room temperature 1 hour. Meanwhile, heat grill to medium-high (see Grill Temperature Guidelines, page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Season lamb on both sides with salt and pepper. Grill (press down with tongs initially to make sure the lamb is evenly in contact with grill) until charred in spots, 5 to 6 minutes, rotating the lamb 90 degrees halfway through. Flip the lamb, then brush with some reserved marinade and cook until an instant-read thermometer inserted in the thickest part registers 125°F, again rotating it 90 degrees halfway through. This will take 5 to 6 minutes more. Let lamb rest 5 minutes.
- Serve Slice lamb and serve with remaining reserved marinade on the side.
BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY
A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.
Provided by Rita1652
Categories Lamb/Sheep
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
- Whisk together all the marinade ingredients in a bowl.
- Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
- Massage into meat.
- Cover and refrigerate overnight.
- Remove the meat from the refrigerator and allow to come to room temperature.
- Preheat grill to medium heat.
- Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
- My favorite!
- Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
- Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
- Serve immediately.
Nutrition Facts : Calories 906.4, Fat 66.8, SaturatedFat 22.6, Cholesterol 229.6, Sodium 570.1, Carbohydrate 5.1, Fiber 0.5, Sugar 2.2, Protein 64.7
BUTTERFLIED LEG OF LAMB WITH THYME AND ORANGE
Steps:
- Combine thyme, orange peel, garlic, salt, and pepper in small bowl. Open lamb on rimmed baking sheet. Using small sharp knife, make twelve 1/2-inch-deep slits on each side of lamb. Fill each slit with 1/2 teaspoon thyme mixture. Rub any remaining thyme mixture over both sides of lamb. Brush lamb lightly with olive oil. (Can be prepared ahead. Let stand 2 hours at room temperature or cover and refrigerate up to 1 day.)
- Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125°F to 130°F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain.
ELISE'S GRILLED BUTTERFLIED LEG OF LAMB
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
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.
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