GARLIC-AND-HERB-RUBBED BUTTERFLIED LEG OF LAMB
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 55m
Yield 12 to 15 servings
Number Of Ingredients 7
Steps:
- Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, garlic, salt and pepper. Rub mixture all over lamb. Cover with foil and let marinate at room temperature for 2 hours.
- Preheat oven to 500 degrees. Remove foil and transfer lamb to oven. Roast until a thermometer reads 120 degrees for rare and 130 for medium, about 35 to 45 minutes, depending on how you like your meat. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 244 milligrams, Sugar 1 gram
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
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
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
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.
BUTTERFLIED LEG OF LAMB RECIPE
Leg of lamb marinated overnight in rosemary, garlic, lemon and olive oil, for flavoursome and tender roast meat
Provided by Woman and Home
Categories Dinner, Main course
Time 1h10m
Yield Serves: 6 to 8
Number Of Ingredients 1
Steps:
- Combine marinade ingredients, but don't add any salt as it draws the juices out of the meat and will toughen it. Make slashes about 2.5cm (1in) deep through the fleshy side of the lamb, but don't go right through the skin. Put the lamb skin-side down in a non-metallic dish, pour over the marinade and rub in well. Do this the day before to allow the flavours to penetrate the meat. Cover and chill.
- When you're ready to cook the lamb, preheat oven to 200 C, 180 C fan oven, 400 F, gas 6. Also have a small barbecue fire ready - this is optional, but gives the lamb a better flavour and texture and is perfect to finish it off before serving.
- Place lamb in a roasting tin and season both sides well. Cook in the oven for 45 minutes if you like your lamb blushing pink, or 1 hour if you prefer it more well done. Remove lamb from the oven and, if you're not barbecuing it, allow to rest for 10 minutes. Otherwise, remove from the tin and place on the hot barbie and grill each side for about 10 minutes until nicely charred and crispy. Pour all juices from the tin into a small saucepan and skim off any fat. Keep hot while you slice the lamb and serve the sauce separately.
Nutrition Facts : @context https, Calories 380 Kcal, Fat 25 g, SaturatedFat 8 g
ROAST LEG OF LAMB WITH GARLIC & WATERCRESS BUTTER
Season a leg of lamb with our watercress and garlic butter for a new take on spring lamb. Parmesan breadcrumbs also add a lovely crunch and depth of flavour
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 2h10m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Remove the lamb from the fridge 1 hr before cooking. Heat the oven to 200C/180C fan/gas 4. Use the tip of a knife to make 20-25 small slits in the lamb, then set aside in a roasting tin. Blitz the watercress, garlic and anchovies in a food processor until smooth, then add the butter and pulse to combine.
- Season the lamb, then spread over half of the butter mixture, pushing into the slits as well. Break the rosemary sprigs into pieces and tuck into the slits. Season, cover with foil and cook for 1 hr 20 mins for medium (a thermometer should read 55C), or 1 hr 40 mins, if you prefer the meat well done. Uncover the lamb halfway through cooking and spread over the remaining butter, then put back in the oven uncovered for the remaining time.
- Meanwhile, blitz the sourdough in a food processor to make coarse crumbs. Toss with the oil and parmesan and spread out flat on a baking sheet. Put in the oven underneath the lamb for the last 20 mins of cooking, or until lightly golden and crunchy. Leave the lamb to rest, covered, for 30 mins, then slice and sprinkle over the crumbs.
Nutrition Facts : Calories 436 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
BUTTERFLIED HERB-ROASTED LEG OF LAMB
Butterflied herb roasted leg of lamb. The rich, succulent flavor of lamb is enhanced with a herb rub of rosemary, mint and garlic then roasted in a hot oven.
Provided by Pat Nyswonger
Categories Main Dish
Time 2h5m
Number Of Ingredients 7
Steps:
- Remove the lamb from the refrigerator and unroll it on the cutting board. With a sharp knife trim off the excess fat and any gristle.
- To make the lamb the same thickness, butterfly-book the thick parts by making shallow diagonal slices and pressing the slices open like pages in a book.
- Then lightly score the the meat in a 1-inch crosshatch. Place the lamb on an oil-sprayed wire rack set over a rimmed baking sheet.
- To a small dish add the mashed anchovies, and the chopped garlic, mint and rosemary. Stir in the salt and olive oil.
- Rub the herb mixture over the prepared lamb, working the mixture into all the cuts and crevices. Let the lamb rest for an hour on the counter top to come to room temperature and absorb the herb flavor.
- Preheat the oven to 425°F Transfer the baking sheet with lamb still on the wire rack and roast the lamb for 25-35 minutes, depending on desired doneness. For medium-rare an instant-read thermometer will register 125 to 130°F
- Let the lamb rest for 10 minutes before serving.
Nutrition Facts : Calories 563 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 39 grams fat, Fiber 0 grams fiber, Protein 49 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 oz., Sodium 490 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
BUTTERFLIED LEG OF LAMB WITH LAVENDER, HONEY & CLAQUERET
In France, claqueret is used as a dip for radishes or bread, but the goat's cheese, garlic and herbs in this cheese-based sauce also work well with lamb
Provided by Diana Henry
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 614 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.5 milligram of sodium
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
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 LAMB LEG
Steps:
- In a small bowl, combine the mustard, oil, garlic and thyme. Unfurl the lamb, cut away any excess sinew or fat and put the lamb in a large bowl. Sprinkle over the salt and pepper, then massage gently to coat evenly. Spoon the mustard mixture over the lamb and massage to coat the meat in the marinade. Leave to marinate for at least 1 hour, or ideally overnight in the fridge (bring back to room temperature before cooking, if chilled).
- Preheat the barbecue with the coals banked on one side until smoking hot. (If cooking indoors, preheat the oven to 180˚C, gas mark 4 and heat a griddle pan.) Put the lamb on the barbecue directly over the hot coals (or on the griddle) and leave for a few minutes to get some colour. Flip the lamb over to colour the other side. Once browned, move it to the side of the barbecue with no coals (or put on a baking tray in the oven for 15-20 minutes). Cook for 18-20 minutes for medium (or to taste), turning and brushing often with the marinade.
- Once the lamb is cooked, take it off the heat and allow to rest for 10 minutes, loosely covered with foil. When ready to serve, carve and put on a serving platter, squeezing the lemon juice all over. Sprinkle with extra thyme and serve.
Nutrition Facts : Calories 422 calories, Carbohydrate 2.4 g, Fat 31.1 g, Fiber 0.1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 1.9 g, Sugar 1.5 g
BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT AND MINT
Steps:
- Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and refrigerate for 4 to 6 hours. About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature.
- Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on the meat.
- Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the olive oil and garlic mixture several times; continue brushing the lamb with the remaining olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb rest for about 10 minutes before slicing.
BUTTERFLIED LAMB WITH GARLIC BUTTER
Make and share this Butterflied Lamb with Garlic Butter recipe from Food.com.
Provided by Doreen Randal
Categories Lamb/Sheep
Time 5h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Open lamb out flat, place the fat-side down on a board. Using a meat mallet or rolling pin pound the lamb to even thickness.
- Combine herbs, rind, garlic, pepper and butter in a small bowl; spread the mixture over the fat-side of the lamb.
- Place lamb in a large shallow dish, drizzle the juice over. Cover, refrigerate 3 hours or overnight.
- Place the potatoes and onions in a large roasting dish; drizzle with oil. Bake uncovered, in a moderately hot oven 20 minutes.
- Place lamb, fat-side up, over the vegetables in the roasting dish. Bake uncovered in moderately hot oven about 40 minutes or until lamb doneness as desired.
- Remove the lamb from the dish, cover loosely with foil to keep warm.
- Drain the excess juices from the pan, bake potatoes and onions in a very hot oven another 15 minutes or until crisp.
- Slice lamb and serve with the vegetables.
Nutrition Facts : Calories 1194.6, Fat 74.8, SaturatedFat 33, Cholesterol 312.1, Sodium 348.1, Carbohydrate 52.7, Fiber 8, Sugar 7.7, Protein 75.9
BUTTERFLIED LEG OF LAMB WITH BAY LEAVES AND BALSAMIC VINEGAR
A roast, boned, butterflied leg of lamb is just about the easiest, speediest way to cook a joint of meat. Plus, you dispense with all the difficult carving (I am an embarrassingly inept carver myself) as all you need to do is slice the boned meat once it's cooked, which even I can manage without stress. The heat of the oven, with the sugar in the vinegar, does mean that you will get scorched, even blackened, spots on the tin. This doesn't bother me unduly, but you might want to line the tin with foil first. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 220°C/200°C Fan/425°F/gas mark 7. Get out a shallow but sturdy roasting tin and put the butterflied leg of lamb in it, skin-side down. Scatter with the snipped bay leaves and half the salt and pour the oil and vinegar over the lamb, then push the garlic slices into crevices where you can and lay the rest on top. Leave to marinate just until the lamb gets to room temperature. Turn the lamb over, so it is now skin-side up, sprinkle with the remaining salt flakes and roast in the hot oven for 30 minutes. Remove from the oven, tent with foil, and let it stand for 15 minutes: this will give you lusciously pink lamb; if you want the meat slightly less pink, then let it stand, under its foil, for 30 minutes. I like to slice the meat and serve it in its piquant juices in the tin, but if you prefer - and for more formal occasions it does make sense - you can arrange the meat on a warmed serving platter and add a little boiling water - maybe an espresso cupful or so - to the juices in the tin before pouring them over the meat on the platter. A few more fresh bay leaves strewn over the meat will add to the aesthetic pleasure of the arrangement, too.
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.
More about "butterflied lamb with garlic butter food"
GRILLED BUTTERFLIED LEG OF LAMB RECIPE - GRILL MASTER ...
From blog.cavetools.com
5/5 (5)Category Main CourseServings 1Calories 150 per serving
- Gradually whisk in the vinegar until mixture is mostly smooth. Allow to stand for 15 minutes to develop flavors properly.
- Whisk in apple juice concentrate, dry mustard, rosemary, Dijon mustard, and extra virgin olive oil until no lumps remain.
BUTTERFLIED LEG OF LAMB RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Servings 6-8Total Time 2 hrs 35 minsCategory Roast RecipesCalories 753 per serving
- Mix the garlic, chilli, rosemary, thyme, fennel seeds, lemon zest, lemon juice, salt, pepper and olive oil in a shallow, non-metallic dish large enough to hold the lamb. Add the lamb, turn to coat well in the marinade, then cover and leave in the fridge for up to 24 hours, turning now and then.
- For the slow-roasted tomatoes, heat the oven to its highest setting. Cut the tomatoes in half and lay them cut-face up in a lightly oiled, shallow roasting tin. Sprinkle each tomato with sea salt flakes and ground black pepper, then roast in the oven for 15 minutes. Lower the oven temperature to 150°C/130°C fan/gas 2 and roast for 1¼-1½ hours more (this depends on the size of your tomatoes) until shrivelled and lightly browned but still juicy in the centre. Remove and set aside.
- When you’re ready to cook the lamb, heat the oven to 200°C/180°C fan/gas 6. For the rosemary salt, put the chopped rosemary into a mortar and bruise it with the pestle. Stir in the sea salt flakes and set aside.
- Lift the lamb out of the marinade and shake off the excess. Season the meat lightly with a little rosemary salt and some pepper. Heat a griddle pan over a high heat until smoking hot. Add the lamb and sear over a medium-high heat for 5 minutes on each side until nicely browned. Transfer the meat to a roasting tin and roast for 20-25 minutes, depending on how rare you like your meat and how thinly it has been butterflied, or until it registers 55-60°C at its thickest part on a digital probe thermometer.
BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 8Total Time 1 hr 25 minsCategory MainsCalories 323 per serving
- Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
- Cut right around the bone, then remove it.Lay the lamb flat on a chopping board, skin-side down.
GREEK-STYLE BUTTERFLIED LEG OF LAMB RECIPE | AUSTRALIAN ...
From australianlamb.com.au
Cuisine Modern AustralianServings 6
20-MINUTE GARLIC BUTTER LAMB CHOPS - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
GRILLED BUTTERFLIED LEG OF LAMB WITH GARLICKY WHITE BEANS ...
From finecooking.com
5/5 (1)Category Main CourseCuisine GreekCalories 310 per serving
HERBED BUTTERFLIED LEG OF LAMB RECIPE | NEW ZEALAND GRASS ...
From beefandlambnz.com
Servings 6Estimated Reading Time 4 mins
BUTTERFLIED LEG OF LAMB RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
10 BEST MARINATED BUTTERFLIED LEG LAMB RECIPES | YUMMLY
From yummly.com
BUTTERFLIED LEG OF LAMB WITH ROOT VEGETABLES
From countryliving.com
Servings 8Total Time 12 hrs 30 minsEstimated Reading Time 2 minsCalories 764 per serving
- In a small mixing bowl, sprinkle the garlic with 1/2 teaspoon salt, and use a fork to mash the garlic to a paste; spread the garlic paste evenly over lamb and sprinkle with 1 tablespoon chopped rosemary and the mint.
- Roll the meat (from the long side) and tie with kitchen twine, knotting every 2 inches, and then tie lengthwise.
- Rub the remaining rosemary and the peppercorns into the meat, drizzle with 1/4 cup olive oil, and cover with plastic wrap.
BUTTERFLIED LAMB LEG WITH ROSEMARY AND GARLIC - NZ HERALD
From nzherald.co.nz
Servings 6Category Dinner Party, ChristmasAuthor Delaney MesEstimated Reading Time 5 mins
- Place the butterflied lamb leg on top of the onions, fat side up (there should be a thin layer of fat on one side).
STUFFED BONELESS LEG OF LAMB WITH GARLIC ... - RECIPES
From more.ctv.ca
Servings 6Category Dinner
- Butterfly the leg of lamb to create a large rectangle of even thickness. Score the interior flesh, season well with salt and pepper.
- In a small bowl, combine garlic, anchovy, parsley, rosemary, lemon juice, lemon zest, and olive oil to make a paste.
HOW TO CREATE BUTTERFLIED LAMB | FEATURES | JAMIE OLIVER
From jamieoliver.com
- If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
- Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
- Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
- Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
- In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined.
- Remove from the fridge at least 30 minutes before you’re ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
GARLIC AND LEMON THYME BUTTERFLIED LAMB LEG | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Midweek Dinner, Workday LunchesServings 4Total Time 50 mins
BUTTERFLY LAMB RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 6Total Time 3 hrs
BUTTERFLIED LEG OF LAMB WITH STAR ANISE RECIPE FROM LEITHS ...
From cooked.com
Servings 6-8
MARINATED BUTTERFLIED LAMB LEG WITH GARLIC ... - MY FOOD BAG
From myfoodbag.co.nz
Servings 4-5Energy 2447 kj585 kcalCarbohydrate 29.1gFat 39.5g
MOROCCAN BUTTERFLIED LEG OF LAMB - LOVE FOOD
From lovefood.net.au
5/5 (5)Total Time 1 hrEstimated Reading Time 2 mins
BUTTERFLIED LAMB LEG WITH LEMON AND HERB CREAM RECIPE ...
From australianlamb.com.au
Cuisine Modern AustralianServings 6
BUTTERFLIED LEG OF LAMB WITH PRESERVED LEMONS ... - BBC FOOD
From bbc.co.uk
Servings 6-8Category Main Course
GRILLED ROSEMARY LAMB WITH GARLIC BUTTER – BIJOUXS ...
From bijouxs.com
Estimated Reading Time 2 mins
LAMB CHOPS - EASY, TENDER SEARED LAMB WITH BUTTER, GARLIC ...
From willcookforsmiles.com
Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 812 per serving
AMASI-MARINATED BUTTERFLIED LAMB WITH CHIMICHURRI SAUCE ...
From food24.com
Cuisine Cooking MethodCategory Cooking MethodServings 8Total Time 25 hrs 5 mins
BUTTERFLIED LAMB WITH GARLIC BUTTER RECIPES
From tfrecipes.com
BUTTERFLIED LAMB RECIPE | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
10 BEST ROAST BUTTERFLIED LEG LAMB RECIPES | YUMMLY
10 BEST ROAST BUTTERFLIED LEG LAMB RECIPES | YUMMLY
BBQ BUTTERFLIED LAMB RECIPE | WESTGOLD NZ
From westgold.com
HOW TO COOK BUTTERFLIED LAMB - 15 RECIPES | WOOLWORTHS
From woolworths.com.au
BUTTERFLIED LAMB WITH GARLIC BUTTER | FOOD, RECIPES ...
From pinterest.com
HOW TO COOK BUTTERFLIED LAMB LEG - FOOD IN AUSTRALIA
From yellowbellycafe.com
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