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
GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC
Categories Garlic Lamb Marinate Kid-Friendly Backyard BBQ Dinner Summer Grill Grill/Barbecue Thyme Gourmet Small Plates
Yield Serves 8
Number Of Ingredients 10
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 small 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 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 horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F 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.
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
BROILED OR GRILLED BUTTERFLIED LAMB
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
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
GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
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.
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 WITH TOMATO-FENNEL VINAIGRETTE
Provided by Molly Stevens
Categories Lamb Olive Tomato Freeze/Chill Marinate Backyard BBQ Fennel Summer Grill/Barbecue Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For lamb:
- Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature 1 hour before grilling.
- For vinaigrette:
- Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer to medium saucepan. Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside.
- Prepare barbecue (medium-high heat). Place lamb on grill rack. Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130°F for medium-rare, turning occasionally, about 25 minutes. Transfer lamb to cutting board; let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves.
- Cut lamb crosswise into 1/2-inch-thick slices. Transfer to platter. Spoon vinaigrette over and serve.
GRILLED BUTTERFLIED LEG OF LAMB WITH AVGOLEMONO SAUCE
This comes from the 'Great Dinner Parties" cookbook by Barbara Myer. I've served this several times over the past twenty years and my guests have always enjoyed it. You may use a gas/ charcoal grill if desired and this can be partially made ahead. The avgolemono sauce is a delicate Greek lemon sauce, delicious with the lamb.Marinating time is not included in prep time;meat must be prepared a day in advance.
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 1h5m
Yield 2 1/2 cups sauce, 8 serving(s)
Number Of Ingredients 13
Steps:
- For the Lamb:.
- Remove all but 1/4 inch of fat from surface of lamb.
- Combine the vinegar, oil, garlic, salt and pepper in a large non-metal pan large enough to accommodate the meat spread flat.( I like to use a large zip-lock bag).
- Put the lamb in the marinade, turn over once, cover with plastic wrap, then with aluminum foil, and refrigerate at least 24 hours before cooking, turning occasionally.
- Remove from the refrigerator and let lamb come to room temperature before broiling.
- Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat.
- Remove lamb from marinade, drain and place on hot broiler rack, fat side down.
- Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb.
- Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer.
- The lamb should be charred in places; however, watch carefully so it does not catch on fire.
- To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter.
- Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder.
- For the Avgolemono Sauce:.
- In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice.
- Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth.
- Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil).
- Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve.
- To prepare in advance, complete sauce, cool, and cover with plastic wrap and refrigerate. When ready to serve, reheat slowly until warm (do not let boil).
Nutrition Facts : Calories 1079.8, Fat 77.6, SaturatedFat 29.2, Cholesterol 421.9, Sodium 1617.7, Carbohydrate 2.6, Fiber 0.1, Sugar 0.3, Protein 87.2
GRILLED BUTTERFLIED LEG OF LAMB
Make and share this Grilled Butterflied Leg of Lamb recipe from Food.com.
Provided by Oolala
Categories Lamb/Sheep
Time 6h40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except the lamb, in a small bowl and mix well.
- Place lamb in a shallow dish and rub the marinade all over the surfaces of the meat.
- Cover and refrigerate for 6-8 hours, turning meat often.
- Preheat broiler and place rack 4 to 6 inches from the heat source.
- Remove meat from marinade and pat dry.
- Reserve marinade.
- Place meat skin side down for the broiler and skin side up for BBQ grill.
- Grill 12-15 minutes per side to desired doness, turning often and basting with reserved marinade.
- Let stand 10 minutes before carving.
Nutrition Facts : Calories 716.9, Fat 55.2, SaturatedFat 22, Cholesterol 195.6, Sodium 754.4, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 50.9
GRILLED HOISIN-MARINATED BUTTERFLIED LEG OF LAMB
Categories Garlic Lamb Broil Marinate Backyard BBQ Summer Grill Chill Grill/Barbecue Gourmet
Yield Serves 4 to 6 with leftovers
Number Of Ingredients 10
Steps:
- In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.
- Trim as much remaining fat as possible from lamb and in a shallow dish large enough to hold lamb flat spread marinade over both sides of it. Marinate lamb, covered and chilled, at least 4 hours or overnight.
- Prepare grill.
- Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 minutes on each side, or until meat thermometer registers 140°F. for medium-rate meat. (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.) Transfer lamb to a cutting board and let stand 20 minutes before carving.
- Holding a sharp knife at a 45° angle, cut lamb across grain into thin slices. (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)
- To make scallion brushes:
- Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks. Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled. Drain scallions well.
- Garnish lamb with scallion brushes and serve with eggplant.
MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB
Though I have not tried this myself, the picture in the book looked delicious. It can be grilled or broiled. This looked like a healthy alternative to other preparations I've seen. From a cookbook entitled The Ultimate Cooking Course, 2003.
Provided by WhoKnew
Categories Lamb/Sheep
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. Mix well.
- Add leg of lamb, secured with skewers, and rub mustard mixture all over it.
- Cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking).
- BROILER:.
- Preheat broiler.
- Place lamb flat on a rack in foil-lined broiler pan.
- Spread with any remaining mustard mixture.
- Cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
- Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
- GRILL:.
- Preheat grill.
- Place lamb flat on a rack over grill; spread with any remaining mustard mixture.
- Cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
- Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
Nutrition Facts : Calories 816.1, Fat 56.2, SaturatedFat 22.6, Cholesterol 253.3, Sodium 449.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 71.1
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
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