GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
- Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
- Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.
BARBA YIANNI'S GRILLED LAMB
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.
Provided by Bruce Aidells
Categories Garlic Lamb Onion Pepper Marinate Backyard BBQ Lemon Summer Grill Grill/Barbecue Oregano
Yield Serves 6 to 8.
Number Of Ingredients 11
Steps:
- Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.
- To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F at the thickest part for rare to medium rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.
- To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130° to 135°F for medium-rare to medium.
- To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F for rare to medium-rare; thinner parts will them be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5° to 10°F more.
- Meanwhile make theSkordalia . Serve with the lamb.
BARBECUED GREEK LAMB WITH TZATZIKI
Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
- To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
- Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.
Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium
LEG OF LAMB-BONELESS-GREEK STYLE
Make and share this Leg of Lamb-Boneless-Greek Style recipe from Food.com.
Provided by Diana Adcock
Categories Lamb/Sheep
Time 3h55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine the 1/2 cup lemon juice, olive oil, oregano, garlic, salt and pepper.
- Whisk well.
- Place lamb in a shallow baking dish and cover with marinade, turning to coat.
- Marinate for 3 hours or overnight, turning a few times.
- Preheat oven to 450 degrees.
- Remove lamb and place on a roasting rack over a baking dish.
- Cook for 15 minutes, reduce heat to 350 degrees and continue cooking for another 40 minutes.
- Test for desired doneness.
- Remove lamb from oven, sprinkle reserved lemon juice over cooked meat, wrap in foil and let stand for 10 to 15 minutes.
Nutrition Facts : Calories 1043.7, Fat 82.7, SaturatedFat 30.6, Cholesterol 260.8, Sodium 1376, Carbohydrate 4, Fiber 0.6, Sugar 0.7, Protein 68.2
GREEK LAMB ROTISSERIE/GRILL METHODS
This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
Provided by Rita1652
Categories Lamb/Sheep
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Cut excess fat from leg of lamb.
- Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
- Remove from refrigerator to allow it to reach room temperature about 30 minutes.
- Preheat grill.
- Re-roll leg into a roast very tightly and tie.
- Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
- Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
- When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
- Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it's completely done and allow the juices to flow back into the meat.
- Carve the meat, starting from the thick end and work our way down to the shank.
- Alternate cooking Method:.
- Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won't have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
Nutrition Facts : Calories 273.1, Fat 19.8, SaturatedFat 7.2, Cholesterol 76, Sodium 65.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 21.2
GREEK GRILLED LEG OF LAMB
My sister-in-law taught me how to make lamb in this way. It must be marinated overnight for maximum flavor. This is our favorite Sunday lunch (we have it with oven-roasted potatoes and a big salad).
Provided by silky
Categories Lamb/Sheep
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound lamb until it is an even thickness.
- Place it in a shallow glass dish.
- Mix remaining ingredients until well-blended and pour over lamb.
- Turn meat in marinade, cover, and marinate in refrigerator overnight.
- Drain lamb and reserve marinade.
- Place meat on grill 6 inches above gray coals and grill for 40 to 45 minutes, brushing with marinade and turning every 10 minutes.
- Let lamb rest for 10 minutes.
- Cut meat into thin slices (lamb will be pink) and sprinkle with chopped fresh mint.
Nutrition Facts : Calories 353.1, Fat 36, SaturatedFat 5, Sodium 778.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 0.1
GRILLED LEG OF LAMB
Provided by Tyler Florence
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
- Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
- Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.
GREEK GRILLED LEG OF LAMB: GYROS
Provided by Food Network
Time 1h52m
Yield 16 servings
Number Of Ingredients 28
Steps:
- With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
- In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
- Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
- Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
- Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
ROAST LEG OF LAMB, GREEK STYLE
Steps:
- Preheat the oven to 450 degrees.
- Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
- Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
- Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook.
- To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.
ROAST LEG OF LAMB, GREEK STYLE
Steps:
- Preheat the oven to 450 degrees.
- Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
- Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
- Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.
GREEK STYLE ROTISSERIE BONELESS LEG OF LAMB
I love Greek style roasted meat, and I think lamb is the perfect roasting meat. I combined the two styles and came up with this recipe. It's juicy, flavorful, succulent, and unlike anything I've seen anywhere else. It goes especially good with a savory risotto and a dry red wine.
Provided by graftonr
Categories One Dish Meal
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Open leg of lamb to expose the"boned" side.
- Dry leg with paper towel.
- Brush entire leg with olive oil.
- Rub Cavender's® into entire surface of leg.
- Rub garlic into the exposed surface of the boneless leg.
- Strip rosemary sprigs and spread leaves along exposed surface of boneless leg.
- Layer exposed half with feta cheese.
- Pat cheese into surface of the leg.
- Sprinkle with lemon juice.
- Roll leg like a jelly roll and tie with cooking string.
- Sprinkle any remaining Cavender's over the leg.
- Put on a rotisserie and cook until meat reaches 135 degrees, or about 75 minutes. (Or roast at 350 degrees until temp is 135 and let rest 15 minutes.).
- Let rest for 15 minutes.
- Serve with whatever you like. A nice risotto works well, as well as fresh steamed veggies.
- Juices make a wonderful gravy.
Nutrition Facts : Calories 646.8, Fat 49.7, SaturatedFat 20.7, Cholesterol 173.2, Sodium 337.9, Carbohydrate 4.9, Fiber 2.3, Sugar 1, Protein 43.8
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