Grilled And Marinated Leg Of Lamb Boneless Food

GRILLED LEG OF LAMB

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.

GRILLED MARINATED LEG OF LAMB

Steps:

• Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Bring lamb to room temperature, about 1 hour, before grilling.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
• Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
• Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

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.

GRILLED YOGURT-MARINATED LEG OF LAMB

Steps:

• Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
• Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.

MARINATED GRILLED LAMB

Steps:

• In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

GRILLED LEG OF LAMB WITH ANCHO CHILE MARINADE

Steps:

• Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
• Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
• Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
• Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
• * Available in the spice section of many supermarkets and at Latin markets.

GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE

Steps:

• Mix all marinade ingredients together in a glass bowl.
• Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
• Pour the marinade over the lamb, and turn to coat well on all sides.
• Cover tightly with plastic wrap (if using a glass bowl).
• Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
• When ready to grill, remove from fridge and save marinade for basting if desired.
• Turn the grill to high heat.
• Sear both sides for about 5 minutes on each side.
• Reduce grill temperature to medium heat and finish cooking the lamb.
• You may baste the lamb with the leftover marinade if desired.

GRILLED BONELESS LEG OF LAMB

Steps:

• Preheat a grill or broiler until quite hot; put the rack 4 inches from the heat source.
• Trim the lamb of excess fat. Mix together the olive oil, garlic, rosemary, fennel seeds, salt, and pepper; rub this mixture well into the lamb, being sure to get some into all the crevices. (If time allows, it does no harm to let the prepared lamb sit in the refrigerator for up to 24 hours; just return the meat to room temperature before grilling.)
• Sear the meat over the hottest part of the grill until nicely browned on both sides, 10 to 15 minutes. Continue to cook with the grill covered or uncovered for 5 to 15 minutes longer, until the internal temperature at the thickest part is about 125°F. Let rest for 5 minutes before slicing and serving.
• Variations
• If grilling isn't an option, you can cook this dish in the oven: Put the broiler rack 4 to 6 inches from the heat source. Keep an eye on the lamb to prevent burning; the cooking time will be a little shorter. Or roast it in the middle of the oven, at 450°F, turning occasionally; the cooking time will be about the same.
• Grilled Boneless Leg of Lamb with Coriander and Ginger: Use a combination of 1 tablespoon coriander seeds, 1 teaspoon black peppercorns, 1 tablespoon garlic, and 1 tablespoon peeled fresh ginger, all minced or coarsely ground together; moisten with a little soy sauce.
• Curried Boneless Leg of Lamb: Rub the lamb all over with 2 tablespoons curry powder mixed with 1/2 cup yogurt.
• Grilled Soy-and-Ginger Boneless Lamb Leg: Rub the lamb all over with 1 tablespoon olive oil, 2 teaspoons salt, 1 teaspoon cracked black pepper, 1 tablespoon minced garlic, 1/4 cup soy sauce, 1 tablespoon peeled minced or grated fresh ginger. Serve with lemon wedges.

YOGURT-MINT MARINATED GRILLED LEG OF LAMB

Steps:

• Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight.
• Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

GRILLED LEG OF LAMB

Steps:

• Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours.
• Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
• Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below)
• Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue.
• Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency.

GRILLED LEG OF LAMB

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.

GRILLED BONELESS LEG OF LAMB

Steps:

• Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
• Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
• Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
• 1 bunch watercress, trimmed and coarsely chopped
• 4 sprigs fresh mint, chopped, 2 tablespoons
• A handful of flat-leaf parsley, chopped
• 1 heart of romaine, coarsely chopped
• 1 ripe lime, juiced
• 1 teaspoon sugar
• 3 tablespoons extra-virgin olive oil, eyeball it
• Coarse salt and pepper
• Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

MOUTHWATERING GRILLED LEG OF LAMB

Steps:

• Mix all ingredients together except lamb until well combined. Add lamb and marinate in a ziplock bag for 8 hours or overnight.
• Discard marinade. Grill for about 20 - 25 minutes for medium rare.
• Tried a new cooking method - turned out FANTASTIC; so moist!
• In an electric fry pan place marinated lamb on a rack. Add water to pan to cover bottom (add more during roasting to keep bottom covered). Preheat to 400°F Roast 15 minutes. Reduce temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
• Transfer roast to cutting board; cover with foil. Let stand 10 - 15 minutes before carving. Internal temperature will continue to rise 5° - 10°F during stand time.

GRILLED LEG OF LAMB

Steps:

• Combine the onions, tomatoes, garlic, pepper, paprika, cumin, coriander, and cardamom in a food processor and puree until smooth.
• Put the lamb in a shallow baking dish and pour the marinade over to cover. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or up to overnight.
• Bring the lamb to room temperature, about 30 minutes, before grilling.
• Preheat an outdoor grill to medium-high heat and rub with oil to prevent sticking.
• Remove the lamb from marinade, reserving the marinade for basting, and season generously with salt and pepper on all sides.
• Lay the lamb on the grill and cook for 15 to 20 minutes. Using tongs, carefully flip the lamb over and grill the second side for 15 to 20 minutes more, basting with reserved marinade occasionally. If necessary, move the lamb around the grill to avoid flare-ups. The internal temperature of the lamb should register 125 to 130-degrees F for medium-rare.
• Transfer the lamb to a cutting board and tent with aluminum foil. Let the lamb rest for 15 minutes (internal temperature will rise to 135-degrees F while the meat stands.) Thinly slice the lamb across the grain.

GRILLED LEG OF LAMB WITH GARLIC AND MINT

Steps:

• Combine oil, mint, garlic, zest, 3 tablespoons salt, and the red-pepper flakes; season with pepper. Reserve 1/2 cup marinade.
• Pound lamb to an even 1-inch thickness. Place lamb in a baking dish, and massage marinade into meat. Refrigerate overnight.
• Let lamb stand at room temperature for 1 hour before grilling. Heat grill to medium-high. Brush grates with oil. Remove lamb from dish, and brush off any excess marinade. Grill lamb, flipping every 5 minutes for even cooking, until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare, 8 to 10 minutes per side. Let stand for 10 minutes. Slice lamb across the grain. Drizzle with reserved marinade.

GRILLED BUTTERFLIED LEG OF LAMB (MARINADE)

Steps:

• Prepare marinade in a small bowl by whisking together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Stir in the lemon zest, garlic and rosemary. Store covered in the refrigerator for up to 2 days.
• Place lamb in a large bowl or shallow baking dish. Add the marinade and coat the meat well. Refrigerate overnight, covered, turning the lamb once or twice in the marinade.
• Remove meat from the marinade 30 minutes before grilling.
• Oil the grill and prepare the coals.
• Drain the marinade from the lamb and reserve. Grill the meat 4" above the coals, about 20 minutes per side for medium-rare meat, basting frequently with reserved marinade. (Check the lamb for doneness after 30 minutes of grilling).
• To serve, cut the lamb into thin slices and arrange on a decorative platter garnished with the lemon quarters and the sprigs of rosemary.

GRILLED LEG OF LAMB JAMAICAN STYLE

Steps:

• For the mango relish:
• Place a medium sauté pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeño and cook until the vegetables begin to soften, about 4 minutes.
• Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours.
• For the marinade:
• Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth.
• Coat both sides of the lamb with the marinade, place it in a sealed container, and refrigerate for at least 4 hours and up to 24 hours.
• At the tailgate
• Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.
• With a sharp knife, cut away the thinner middle section of the leg and transfer it to a platter. Leave the thicker end pieces to cook 5 to 7 minutes longer, turning once.
• Let the lamb rest for 5 minutes before cutting it on the diagonal into thin slices. If some sections are still too rare, lay the slices on the grill for a few seconds on each side.
• Serve with the mango relish.

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!