Butterflied Leg Of Lamb With Rosemary And Thyme Food

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.

LEG OF LAMB WITH ROSEMARY, GARLIC, AND LEMON

Steps:

• On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
• Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
• In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
• Spread half the paste on the lamb, then place seasoned side down in a glass baking dish; spread with remaining paste and cover with plastic wrap.
• Marinate in the refrigerator overnight.
• Allow an hour to bring lamb back to room temperature, then sprinkle generously with salt and pepper; roll lamb and tie with kitchen twine at 1-inch intervals.
• Meanwhile, preheat oven to 375 degrees F.
• Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes.
• Let rest for 15 minutes, then slice thinly.
• Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.

BUTTERFLIED LEG OF LAMB (WILLIAMS-SONOMA)

Steps:

• For the sauce, combine the vinegar and sugar in a small saucepan and bring to a boil, simmering just until the sugar dissolves.
• Remove from the heat and add the mint and salt; set aside to allow the flavors to mellow.
• To prepare the lamb, place it in a glass or porcelain dish or enameled baking pan large enough for it to lie flat.
• Stir together the wine, oil, shallots, rosemary, garlic, salt and pepper.
• Pour over the lamb and marinate for at least 2 hours, or all day if you wish, turning occasionally.
• Prepare grill and position rack 4-6 inches from flame.
• Remove lamb from the marinade and pat dry with paper towels but reserve marinade.
• Place lamb on the rack and grill 35-45 minutes, turning frequently and brushing occasionally with the reserved marinade.
• The meat should remain pink inside; make a cut in the thickest part to check.
• Remove from the grill and let rest 5 minutes, covered loosely with foil.
• Carve across the grain into thin slices and serve with the mint sauce.

BUTTERFLIED LEG OF LAMB WITH ROSEMARY

Steps:

• Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes.
• Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, making certain all parts of lamb are covered with marinade. Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking.
• Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle both sides of lamb generously with salt and pepper. Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130°F for medium-rare, turning occasionally, about 20 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC

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 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 for 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 inserted into thickest part of meat registers 125 for medium-rare.
• (Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 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.