Butterflied Leg Of Lamb With Lavender Honey Claqueret Food

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.

GREEK BUTTERFLIED LAMB LEG

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).

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.

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.

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.

EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB

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!

BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY

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.

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.