Broiled And Slow Roasted Butterflied Leg Of Lamb With Cumin And Garlic Food

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BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC



Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic image

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

¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

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

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic image

I went to a cookout last weekend and this was the main dish. This lamb was perhaps the best I've ever tasted. Juicy, succulent, and full of flavor thanks to the herbs garlic and lemon. I begged the host for the recipe, and here it is for you. Note: I would cook this a little longer for medium meat...just my preference. Also, you might want to secure the meat lengthwise with 2 skewers and widthwise with 2 skewers so it doesn't fall apart on the grill.

Provided by yooper

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

8 cloves garlic
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon fresh ground black pepper
1 tablespoon coarse salt (such as kosher or sea)
3 tablespoons olive oil
7 -8 lbs leg of lamb, trimmed of all fat,boned,and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Steps:

  • Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
  • Put lamb in a large dish and with tip of a sharp knife held at a 45=degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb.
  • Marinate lamb at room temperature for 1 hour.
  • Prepare grill.
  • Lightly pat lamb dry.
  • On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer inserted into thickest part of meat registers 125 for medium-rare.
  • (Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 for medium-rare.) Transfer lamb to a cutting board.
  • Halve and seed lemon.
  • Squeeze juice over lamb and let stand, loosely covered with foil 15 minutes.
  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.

Nutrition Facts : Calories 851, Fat 58.7, SaturatedFat 23.7, Cholesterol 265.9, Sodium 1099.8, Carbohydrate 2, Fiber 0.5, Sugar 0.2, Protein 74.1

SLOW ROAST LEG OF LAMB



Slow Roast Leg of Lamb image

Variation of a recipe I found on the ABC site. They included a serving suggestion but there are plenty of great sauces on RecipeZaar so I omitted that section. Personally I served with Recipe#174543 but thought I'd leave this as an easy to prepare basic techique you can adapt yourself.

Provided by Peter J

Categories     Lamb/Sheep

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 6

2 kg leg of lamb
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon salt
1 tablespoon olive oil
2 cups water

Steps:

  • Mix cumin, coriander and salt together and rub over all the lamb.
  • Sit lamb in roasting pan and drizzle with olive oil.
  • Pour water into roasting pan and cook in oven for around 4 hours at 140C / 285°F or until internal temperature is 65C / 150°F (for medium).

Nutrition Facts : Calories 696.3, Fat 47.6, SaturatedFat 19.7, Cholesterol 223.3, Sodium 582, Carbohydrate 0.9, Fiber 0.5, Protein 62.2

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC



Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic image

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 Allrecipes Member

Categories     Leg of Lamb

Yield 14

Number Of Ingredients 9

¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

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

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC



Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic image

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 Allrecipes Member

Categories     Leg of Lamb

Yield 14

Number Of Ingredients 9

¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

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

BUTTERFLIED LEG OF LAMB ROASTED WITH GINGER AND GARLIC



Butterflied Leg of Lamb Roasted With Ginger and Garlic image

Excellent for Spring. Ask the butcher to butterfly the leg (removing the bone and opening the leg to make a flat piece of meat) and then back home spend five minutes with a sharp knife trimming up his or her handiwork. You will divide the leg into individual sections, following the muscles. There's a bit of waste, but you end up with pure meat and a judicious amount of fat, which helps baste the roasting meat, plus the end result is so much easier to carve than a whole leg with bones in it.

Provided by Oxford

Categories     Lamb/Sheep

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 7

6 tablespoons extra virgin olive oil
2 tablespoons minced rosemary
4 tablespoons finely minced fresh ginger
1 tablespoon minced garlic
4 teaspoons kosher salt, divided
2 teaspoons fresh ground black pepper
7 lbs leg of lamb, butterflied

Steps:

  • Put the oil in a small pan over medium heat. When hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. Sauté for 1 minute, then remove from the heat. Allow the mixture to cool, then rub the paste into the lamb. Cover loosely and refrigerate for at least 4 and up to 24 hours.
  • Take the lamb out of the fridge 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400°F.
  • Set a large nonstick saucepan over high heat and heat the pan for 2 minutes. Keeping the heat high, sear the lamb on both sides in batches. Scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
  • Arrange the lamb on a sheet pan and put in the oven to roast. Start checking the smaller pieces for doneness after 10 minutes. The largest piece will take about 20 minutes. If you have a meat thermometer, use it now. My thermometer broke about 6 years ago (memo from the school of antique cooking habits) so I use a metal trussing skewer. I stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. If the metal is warm, the meat is done. This trick caused an uproar of consternation in the catering office, prompting a chorus of "How warm?" -- so maybe a meat thermometer is the way to go. Aim for 350°F.
  • Allow the lamb to rest for 20 minutes. Thinly slice and serve warm or at room temperature.

Nutrition Facts : Calories 893.1, Fat 63.7, SaturatedFat 24.4, Cholesterol 265.9, Sodium 1099.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 73.9

INCREDIBLE SLOW-ROASTED LAMB



Incredible Slow-Roasted Lamb image

Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! The original recipe used a shoulder of lamb but I used a leg of lamb. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. No marinating required as it is cooked slowly.

Provided by Baz231

Categories     Lamb/Sheep

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 kg leg of lamb (or shoulder)
1 bunch fresh rosemary
olive oil
1 bulb of garlic, unpeeled, broken into cloves
salt & pepper (optional)
1 tablespoon plain flour
375 ml good quality chicken stock
1 bunch of fresh mint, finely chopped
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
  • Meanwhile, slash the fat side of the lamb all over with a sharp knife.
  • Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
  • Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
  • Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
  • Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
  • As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
  • Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
  • Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
  • Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
  • Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
  • Shred the lamb with forks to serve.

Nutrition Facts : Calories 705.8, Fat 45.8, SaturatedFat 19.5, Cholesterol 225.2, Sodium 281.9, Carbohydrate 4.9, Fiber 0.1, Sugar 1.1, Protein 64

BROILED OR GRILLED BUTTERFLIED LAMB



Broiled or Grilled Butterflied Lamb image

This is our new favorite for Easter. It came from an article in the Costco Connections (March 2010) when they did an interview with Ethan Becker, The Joy of Cooking Lamb. Stated time does not include marinating in the refrigerator for 1 to 24 hours.

Provided by Donna Matthews

Categories     Lamb/Sheep

Time 34m

Yield 8-10 serving(s)

Number Of Ingredients 6

4 -5 lbs leg of lamb, boned and butterflied
2 tablespoons olive oil
3 tablespoons fresh rosemary, minced or 1 tablespoon dried rosemary
2 tablespoons minced garlic cloves
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Trim the lamb to an even thickness of 2-2 1/2 inches and pat dry.
  • For paste, combine the rest of the ingredients in a small bowl and mix.
  • Coat the entire surface of the lamb with the paste.
  • At this point, the lamb may be placed in a zip bag or on a baking sheet and covered.
  • Place in refrigerator and allow to marinate from 1 to 24 hours.
  • Position a broiler pan 4 to 5 inches away from the heating element and preheat the broiler and broiler pan or prepare a medium hot grill fire.
  • Place the lamb, fat side down, on the broiler pan grill rack.
  • Cook, turning once, until well seared but still juicy and pink on the inside, about 12 minutes on each side. (Cook a few minutes more on each side for medium.).
  • Remove lamb from the oven or grill and let stand for 6-8 minutes, loosly covered with aluminum foil.
  • Cut lamb into 1/2 inch slices.

Nutrition Facts : Calories 490.4, Fat 34, SaturatedFat 13.6, Cholesterol 152, Sodium 420.6, Carbohydrate 1, Fiber 0.2, Protein 42.3

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