GREEK BUTTERFLIED LAMB LEG
Recipe video above. This is a terrific, bold Greek marinade for lamb that both tenderises and infuses it with garlicky, herby, lemon flavours. Butterflied lamb leg is a fantastic way to enjoy lamb because the flattened shape means it can be cooked relatively quickly compared to roasting a whole leg. In fact, I think that butterflied lamb leg is one of the best cuts of lamb for the BBQ!
Provided by Nagi
Categories BBQ/Grilling Mains
Number Of Ingredients 15
Steps:
- Mix marinade ingredients in a large ziplock bag.
- Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
- Seal bag and marinate for 24 hours (3 hours minimum).
- Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).
Nutrition Facts : ServingSize 187 g, Calories 430 kcal, Protein 37 g, Fat 23 g, SaturatedFat 9.5 g, Cholesterol 168.3 mg, Sodium 411 mg, UnsaturatedFat 11.5 g
BARBECUED BUTTERFLIED LEG OF LAMB WITH A MINTED COUSCOUS SALAD
This recipe is from http:www.dariwillfarm.com.au/recipes.html and sounds delicious, they served it with a Minted Couscous Salad. Times are estimated, though have not included 2 hour marinade time and would assume you would make the couscous salad while lamb is cooking.
Provided by ImPat
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl mix 3 tablespoons extra virgin olive oil with the black pepper, chilli, fennel seeds and cumin.
- Rub mix all over the butterflied leg of lamb and then cover and leave for at least 2 hours.
- Season lamb with salt.
- Cook lamb on a medium barbecue heat for about 15 minutes on each side.
- Then remove from heat and let rest for 10 minutes before cutting into this slices.
- This will give a medium rare lamb, if you like your lamb more well done leave it on longer until done to your desired taste, personally I would be allowing about 45 minutes all up but we like ours well done.
- Couscous Salad - Bring 1 1/2 cups of salted water to the boil and then add the couscous, return to the boil and mix well.
- Turn off the heat, cover with a lid and leave for 5 minutes.
- After that time, transfer the couscous to a bowl, mix in the 3 tablespoons extra virgin olive oil and allow to cool.
- Add the lemon juice, mint leaves, chopped garlic, diced tomatoes and parsley to the couscous.
- Serve with sliced lamb.
Nutrition Facts : Calories 468.7, Fat 21.6, SaturatedFat 3, Cholesterol 0.1, Sodium 22.9, Carbohydrate 63, Fiber 8, Sugar 3.3, Protein 10.6
MOROCCAN-STYLE BARBECUED LEG OF LAMB
Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
- Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
- Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
- Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
- Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
- For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.
Nutrition Facts : Calories 734 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 81 grams protein
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
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 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
BUTTERFLIED LEG OF LAMB WITH LEMON SALSA VERDE
One of the joys of a butterflied leg of lamb is that it satisfies lovers of rare and medium-well meat at the same time. This is because of its uneven thickness. When you spread the meat out and roast or grill it at high heat, the thicker parts stay pinker than the thinner bits. Everyone ends up happy. Here, the meat is seasoned with cumin, lemon, chiles and plenty of fresh herbs, and is served with a mixed-herb salsa verde perked up with preserved lemon. It makes a particularly zesty main course for any large gathering. If you would rather grill the lamb, go right ahead. It will take about 12 to 17 minutes per side when grilled directly over the coals or flames.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Pat lamb dry with paper towels and place on a rimmed baking sheet. Season all over with salt and pepper.
- Set aside 1 teaspoon of the garlic. In a bowl, combine remaining garlic with thyme, oregano or marjoram, cumin, chile, lemon zest and 2 tablespoons lemon juice. Drizzle in about 1 tablespoon oil, just enough to create a sandy paste. Rub mixture all over lamb. Cover with plastic wrap and let marinate for at least 1 hour or, even better, overnight in the refrigerator.
- Prepare the salsa verde: In a small bowl, combine a pinch of salt, the remaining teaspoon garlic, remaining 1/2 tablespoon lemon juice, 3 tablespoons preserved lemon, parsley, cilantro, mint and scallion and stir well. Drizzle in remaining oil. Season with more preserved lemon, lemon juice, salt and pepper to taste. Let the mixture sit for at least 30 minutes before serving to allow the flavors to meld and mellow.
- Heat oven to 450 degrees. Roast lamb without turning for 22 to 35 minutes, until a thermometer inserted into the thickest part reads 120 degrees for rare and 130 for medium. Let rest for 10 minutes before slicing and serving with the salsa verde.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 490 milligrams, Sugar 1 gram
More about "butterflied lamb leg with veg couscous food"
BUTTERFLIED LEG OF LAMB WITH MOROCCAN COUSCOUS - YOUTUBE
From youtube.com
著者 Barbechoo - UK BBQ閲覧数 899
BUTTERFLIED MARINATED LEG OF LAMB WITH COUSCOUS SALAD …
From deliciousmagazine.co.uk
5/5 (3)カテゴリ Lamb Shank Recipes対象人数 8カロリー 770 (1 人分)
- Toast the coriander, cumin and fennel seeds with the peppercorns in a dry frying pan over a medium heat for a few minutes until fragrant (be careful not to burn). Transfer to a spice grinder, mini food processor or pestle and mortar and grind coarsely. Mix the toasted spices in a bowl with the sea salt, lemon zest, chillies, garlic, thyme and olive oil.
- Put the lamb in a non-metallic dish and rub all over with the spice mix. Cover tightly with cling film and chill for at least 12 hours but preferably 24.
- Remove the lamb from the fridge and unwrap at least 2 hours before cooking. Meanwhile, prepare the couscous salad. Cook the couscous according to the packet instructions. Transfer to a shallow bowl, stir in the olive oil and leave to cool. Peel the cucumbers, halve lengthways and deseed with a teaspoon, then chop into 0.5cm cubes. Put in a colander with the salt and set aside to drain for 30 minutes.
- To barbecue, heat a gas barbecue until hot or light the coals and leave until they glow white. Barbecue the lamb for 5 minutes on each side over a high heat, then reduce the heat (or move the coals to one side) and cook for 30-40 minutes more. If you don’t want to cook the lamb on the barbecue, heat the grill to medium and cook the lamb for 8-10 minutes on each side, then turn, put in a roasting tin and cook in the oven at 160°C/140°C fan/gas 3 for 10 minutes. Remove the lamb and leave to rest for at least 10 minutes.
BUTTERFLIED LAMB LEG WITH PEARL VEGETABLE COUSCOUS
From myfoodbag.co.nz
対象人数 4-5カロリー 504 (1 人分)
BUTTERFLIED LEG OF LAMB WITH PRESERVED LEMONS RECIPE - BBC FOOD
From bbc.co.uk
BUTTERFLIED LEG OF LAMB WITH APRICOT COUSCOUS AND CHICKPEA SALAD
From lovefood.com
BARBECHOO'S BUTTERFIELD LEG OF LAMB WITH MOROCCAN COUSCOUS
From thermapen.co.uk
HOW TO COOK BUTTERFLIED LAMB LEG ON THE BBQ - YOUTUBE
From youtube.com
BUTTERFLIED LEG OF LAMB WITH ROOT VEGETABLES - COUNTRY …
From countryliving.com
BUTTERFLIED LEG OF LAMB RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BUTTERFLIED LAMB LEG WITH PUMPKIN AND COUSCOUS SALAD
From nzwomansweeklyfood.co.nz
LEG OF LAMB STUFFED WITH COUSCOUS - WORLD CANCER RESEARCH FUND
From wcrf-uk.org
SPICED BUTTERFLIED LAMB LEG WITH COUSCOUS SALAD
From youtube.com
HOW TO CREATE BUTTERFLIED LAMB | FEATURES | JAMIE OLIVER
From jamieoliver.com
HOW TO MAKE BUTTERFLIED LEG OF LAMB WITH GARLIC, ANCHOVIES ...
From scmp.com
ROAST BUTTERFLIED LEG OF LAMB WITH MEDITERRANEAN VEGETABLES ...
From fieldandflower.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love