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.
BUTTERFLIED LEG OF LAMB WITH FIRE ROASTED EGGPLANT AND GRILLED TOMATOES
Provided by Food Network
Categories main-dish
Time 5h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Wash the leg of lamb and pat dry. Place in a hotel or lasagna pan.
- In a bowl, combine the remaining ingredients except the salt. Stir until well blended. Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade. Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once.
- Preheat the grill to medium.
- Season the meat with salt. Transfer to the hot grill and cook for 15 minutes on one side. Turn and continue to cook for another 15 minutes. Move the meat to a colder spot on the grill and cover. Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour. Time will depend on the thickness of the meat.
- Allow meat to cool for 15 minutes before carving to keep as much of the meat juice. Slice on a bias and serve with fire roasted eggplant and grilled tomatoes.
- Preheat the grill to medium.
- Place the eggplant on the grill for about 30 minutes, turning often. Remove and cool completely.
- Once cool, scrape out the pulp and discard the skins. Reserve.
- Rub the halved tomatoes with olive oil and salt and pepper. Place onto the side of the grill and roast until soft.
- In a large saute pan, over the hot part of the grill, heat the olive oil. Add the garlic, onion, cumin, tomato concasse, sesame seeds, and oregano. Cook until onion is soft. Remove from heat and adjust consistency with water. Add the parsley and vinegar. Season with salt and pepper.
PASTRAMI-STYLE BUTTERFLIED LEG OF LAMB
Provided by Food Network
Time 1h5m
Yield 8 to 10 servings.
Number Of Ingredients 8
Steps:
- Butterfly leg of lamb or have your butcher do it for you. In a nonreactive bowl or pan, cover meat with yogurt, turning to coat evenly. Marinate, covered and refrigerated, for at least 12 hours or overnight. Remove from marinade and pat dry with paper towels.
- On a cutting board cover garlic with salt. Mince and flatten with side of a heavy knife until garlic forms a paste. Scrape into a small bowl and mix well with remaining spices. Rub butterflied leg of lamb with spice mixture. Cover tightly and marinate, refrigerated, at least 8 hours or overnight.
- Heat a grill or broiler until very hot. Cook on grill or broiler rack, 10 to 15 minutes each side, for rare to medium-rare meat. Remove lamb to a carving board, cover loosely with foil and let sit 10 minutes before carving into thin slices.
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.
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
GRILLED BUTTERFLIED LEG OF LAMB
This is an excellent way to cook lamb. Even friends of ours who've never before liked lamb love this. When feeding children who turn their noses up at lamb we call this steak and they gobble it up. We do eventually tell them they really do like lamb because they just ate it! LOL, love doing that! The measurements are all approximate, use more olive oil if you wish, or more parsley, even sub out oregano for the rosemary. Double the paste recipe if using a large leg. Delicious with wild mushroom risotto and a Greek salad.
Provided by Penny Stettinius
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Make sure your lamb has been butterflied evenly so when it cooks evenly.
- Place all ingredients except olive oil into blender or food processor.
- Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
- Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
- On a very hot grill sear lamb then cook covered at medium careful not to scorch.
- Cook until thermometer registers rare.
- Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.
Nutrition Facts : Calories 969, Fat 73.2, SaturatedFat 23.5, Cholesterol 227.9, Sodium 203.6, Carbohydrate 11, Fiber 1.4, Sugar 0.9, Protein 65.1
BUTTERFLIED LEG OF LAMB
An absolutely marvelous and simple lamb recipe that even people who don't like lamb love, courtesy of my Aunt Stephanie. It's my go-to recipe for Passover Seder, and always gets rave reviews. Best done on a grill, it still works just as well under the broiler, and looks spectacular thanks to the butterflying, regardless of which method you choose. It's also just as yummy cold as freshly cooked, if not even better. I seem to remember this actually serving a lot more than 6-8 people, but this is what another very similar recipe said is the yield. I've never really paid attention to that or the weight of the lamb I've bought, but had to come up with a number for here.
Provided by Wendy H.
Categories Lamb/Sheep
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place meat fat side down in shallow pan.
- Mix other ingredients together and pour over lamb.
- Cover pan tightly and refrigerate overnight, turning at least once.
- Turn at least once during marinating.
- Remove from marinade 1 hour before cooking.
- Prepare grill with hot coals, or preheat broiler.
- Put meat in broiling pan or on grill fat side up.
- Sear meat.
- Baste and broil meat 25-30 minutes for rare meat, or until done, turning half way through.
- Let stand 10 minutes before slicing and serving.
Nutrition Facts : Calories 1010.4, Fat 78.3, SaturatedFat 25.5, Cholesterol 253.3, Sodium 1011, Carbohydrate 1.7, Fiber 0.4, Sugar 0.6, Protein 70.5
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
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
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
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
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