Butterflied Lamb Leg Cooking Time Food

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.

BUTTERFLIED LEG OF LAMB - WITH ATTITUDE!

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.

BUTTERFLIED, BARBECUED LEG OF LAMB

Steps:

• Mix garlic, paprika, oregano, 2 tablespoons of lemon juice and oil in a dish large enough to accommodate the butterflied lamb (or use a snaplock bag -- much easier).
• Score the fatty top of the lamb well.
• Season with salt and pepper.
• Put lamb in marinade and refrigerate for three hours minimum (overnight is tastier).
• Remove from fridge 30 minutes before you want to cook it.
• Preheat your barbecue grill on high then reduce to medium high. Place the lamb skin side down for 10 minutes. Turn and cook for a further 5 minutes.
• Reduce heat to medium low. Cover lamb with either bbq hood or an upturned baking tray. Cook for 15 minutes for medium or longer if you like your lamb well done.
• Remove from heat and cover loosely with foil, rest in a warm place for 10 minutes. Slice across the grain and serve.

GRILLED BUTTERFLIED LEG OF LAMB

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.

ELISE'S GRILLED BUTTERFLIED LEG OF LAMB

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.

BROILED OR GRILLED BUTTERFLIED LAMB

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.

MOROCCAN BUTTERFLIED LEG OF LAMB

Steps:

• Make the paste: In a medium sauté pan over medium heat, toast the coriander seeds, peppercorns and cloves. Shake the pan occasionally, until the spices begin to smoke, about 2-3 minutes. Transfer to a mortar or spice grinder and grind. Transfer to a small bowl and mix in the garlic, orange zest, salt and olive oil.
• Spread the leg of lamb flat. Trim the excess fat and sinew from the inside and the outside. With the fat side facing down, use a sharp knife to make several horizontal slits at a 45 degree angle into the thickest parts of the lamb, until the meat is of even thickness. With a meat mallet, pound the lamb to an even thinness of about 1 1/2 inches.
• Spread the spice paste evenly over both sides of the lamb. Wrap in plastic wrap and refrigerate for at least 1 hour, or as long as 8 hours.
• Grill the lamb, fat side down first, directly over medium heat, turning once. The lamb will take 15-25 minutes to reach medium rare.
• Remove the lamb from the grill and let it rest for 5 minutes before slicing. Carve the meat on a slight diagonal across the grain. Serve warm.

BUTTERFLIED LEG OF LAMB WITH LAVENDER, HONEY & CLAQUERET

Steps:

• To make the claqueret, mix all the ingredients together. The flavours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead, cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.
• Heat oven to 220C/200C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a small knife to make incisions all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
• Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.
• Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. The lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.

HERBED AND BUTTERFLIED LEG OF LAMB

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.