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.
Nutrition Facts : Calories 536 kcal, Carbohydrate 1 g, Cholesterol 176 mg, Fiber 0 g, Protein 49 g, SaturatedFat 14 g, Sodium 403 mg, Sugar 0 g, Fat 36 g, ServingSize 1 leg of lamb (serves 10-12), UnsaturatedFat 0 g
BUTTERFLIED LEG OF LAMB: SEARED, THEN SLOW, FOR PERFECT DONENESS
Grilled butterflied leg of lamb, inspired by Dad Cooks Dinner and Saveur,
Provided by Martin
Number Of Ingredients 9
Steps:
- Preheat your grill and prepare it for two-zone cooking or, as in our case, have a deflector plate of some kind handy to provide indirect heat when the time comes.
- Butterfly the lamb leg by flopping it as wide open as you can and cutting parallel to the cutting board through the thicker muscles, just leaving them attached enough to stay a part of the whole. Again, you can have your butcher do it if you like.
- Prepare the seasoning rub by combining the mint leaves (plucked from the tough stems), parsley, coarsely chopped onion, vinegar, chili, black pepper, and olive oil in a blender and blending until you have a smooth paste. Add more oil if necessary to make a loose, smearable paste.
- Score the fat cap on the lamb if there is one, by cutting a cross-hatch into the fat, trying not to cut the meat underneath it.
- Season the lamb generously with kosher salt, then apply the mint rub and work it into all the creases and nooks.
- Move to the grill and cook the leg of lamb for about five minutes per side, until the exterior is nicely browned and there are some charred bits on it.
- Move the meat to the indirect-heat side of the grill or change your grill setup for indirect heat.
- If there is any herb rub left from before, smear it on now.
- Use the air probe from your Smoke X2 to monitor the heat, and try to maintain a temperature of about 250°F (121°C). If you're not using a gas-powered grill, Billows will help a lot!
- Insert the meat probe from the Smoke X2 into the lamb and set the high-temp alarm for 130-135°F (54-57°C) for medium-rare lamb.
- Close the lid and cook, about 60-70 minutes, until the alarm sounds. Verify the doneness with your Thermapen and remove the meat from heat to rest.
- Carve and serve to great admiration.
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
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
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 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 ROASTED WITH GINGER AND GARLIC
Excellent for Spring. Ask the butcher to butterfly the leg (removing the bone and opening the leg to make a flat piece of meat) and then back home spend five minutes with a sharp knife trimming up his or her handiwork. You will divide the leg into individual sections, following the muscles. There's a bit of waste, but you end up with pure meat and a judicious amount of fat, which helps baste the roasting meat, plus the end result is so much easier to carve than a whole leg with bones in it.
Provided by Oxford
Categories Lamb/Sheep
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil in a small pan over medium heat. When hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. Sauté for 1 minute, then remove from the heat. Allow the mixture to cool, then rub the paste into the lamb. Cover loosely and refrigerate for at least 4 and up to 24 hours.
- Take the lamb out of the fridge 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400°F.
- Set a large nonstick saucepan over high heat and heat the pan for 2 minutes. Keeping the heat high, sear the lamb on both sides in batches. Scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
- Arrange the lamb on a sheet pan and put in the oven to roast. Start checking the smaller pieces for doneness after 10 minutes. The largest piece will take about 20 minutes. If you have a meat thermometer, use it now. My thermometer broke about 6 years ago (memo from the school of antique cooking habits) so I use a metal trussing skewer. I stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. If the metal is warm, the meat is done. This trick caused an uproar of consternation in the catering office, prompting a chorus of "How warm?" -- so maybe a meat thermometer is the way to go. Aim for 350°F.
- Allow the lamb to rest for 20 minutes. Thinly slice and serve warm or at room temperature.
Nutrition Facts : Calories 893.1, Fat 63.7, SaturatedFat 24.4, Cholesterol 265.9, Sodium 1099.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 73.9
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
ELISE'S GRILLED BUTTERFLIED LEG OF LAMB
Sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then cook the lamb on lower heat until it is cooked through. In my opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb! For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. Preparation time DOES NOT include the 2 hour marinating time in the refrigerator!
Provided by Lindas Busy Kitchen
Categories Lamb/Sheep
Time 1h25m
Yield 8-10
Number Of Ingredients 9
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.
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