Grilled Butterflied Leg Of Lamb With Garlicky White Beans Food

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

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 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 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 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 BUTTERFLIED LEG OF LAMB WITH HERBS

Steps:

• Lay the lamb out flat and sprinkle with salt and pepper on all sides.
• Put the oil in a baking dish large enough to hold the lamb. Add the lamb and sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so it is evenly coated with the ingredients. Marinate in a cool place for one or two hours, or up to six hours in a refrigerator. If refrigerated, let the lamb return to room temperature before cooking.
• Preheat a charcoal grill or the oven broiler.
• Remove lamb from marinade and reserve marinade. If a grill is used, put the lamb flat on the grill. If the broiler is used, place the lamb under the broiler 4 to 5 inches from the heat. Cook the lamb uncovered on the grill or under the broiler about 15 minutes. Turn and cook 10 to 15 minutes on the second side. For medium or well-done meat, cook longer.
• Meanwhile, bring the reserved marinade to a boil in a baking pan large enough to hold the lamb, stirring. Remove from heat, and swirl in butter and parsley. Transfer the lamb to the marinade pan, cover loosely with foil and keep warm. Let the meat rest 10 to 15 minutes before serving. Slice thinly and serve with the pan gravy.

GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• Make sure your lamb has been butterflied evenly so when it cooks evenly.
• Place all ingredients except olive oil into blender or food processor.
• Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
• Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
• On a very hot grill sear lamb then cook covered at medium careful not to scorch.
• Cook until thermometer registers rare.
• Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.

GRILLED BUTTERFLIED LEG OF LAMB WITH AVGOLEMONO SAUCE

Steps:

• For the Lamb:.
• Remove all but 1/4 inch of fat from surface of lamb.
• Combine the vinegar, oil, garlic, salt and pepper in a large non-metal pan large enough to accommodate the meat spread flat.( I like to use a large zip-lock bag).
• Put the lamb in the marinade, turn over once, cover with plastic wrap, then with aluminum foil, and refrigerate at least 24 hours before cooking, turning occasionally.
• Remove from the refrigerator and let lamb come to room temperature before broiling.
• Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat.
• Remove lamb from marinade, drain and place on hot broiler rack, fat side down.
• Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb.
• Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer.
• The lamb should be charred in places; however, watch carefully so it does not catch on fire.
• To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter.
• Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder.
• For the Avgolemono Sauce:.
• In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice.
• Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth.
• Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil).
• Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve.
• To prepare in advance, complete sauce, cool, and cover with plastic wrap and refrigerate. When ready to serve, reheat slowly until warm (do not let boil).

GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• Peel the garlic cloves. Place into blender.
• chop the green onions. place into blender.
• Set blender to chop, and turn on for a few seconds.
• Add the rest of the marinade ingredients. keep blender on chop, and blend until well mixed - should not be long.
• Butterfly the boneless leg of lamb. I find that it's best to do this with the meat partialy frozen, otherwise it wiggles.
• In a dish large enough to hold the opened meat, pour marinade over meat. Refrigerate covered for 4 or more hours.
• Preheat the grill, then lower heat to Medium grill (I use a gas grill).
• Grill the lamb for 10 minutes per side, or until temp reaches 150 degreees. (I use an electronic fork for temperature testing).
• Remove meat from grill, let rest for 5 minutes, slice thinly and serve.

GRILLED LEG OF LAMB, SAM'S WAY

Steps:

• Combine the garlic, rosemary and olive oil in a bowl. Season the lamb with salt and pepper, then massage with the garlic and rosemary mixture and put the meat in the bowl. Cover and allow to marinate in the refrigerator for at least 30 minutes.
• Allow it to come to room temperature, approximately 30 minutes. Meanwhile, build a fire in your grill, leaving 1/3 of the cooking area free of coals.
• When the fire is hot, sprinkle the pecan shells or wood chips over the fire and place the lamb fat side down. Sear each side of the lamb for approximately 4 minutes each, then remove the lamb to the side of the grill without coals and roast, covered, for approximately 30 to 40 minutes.
• Tent in foil for 10 to 15 minutes, and serve.

GRILLED BUTTERFLIED LEG OF LAMB WITH GARLICKY WHITE BEANS

Steps:

• To make the beans -- Tie the whole garlic cloves, bay leaves, peppercorns, and rosemary in a cheesecloth bag and put them in a large pot along with the beans and salt. Cover by 4 inches with water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender, 2 to 2-1/2 hours. (The beans should be very slightly soupy, so add a bit of water during cooking if they become too dry; if they seem too liquidy, drain off some of the liquid.).
• Meanwhile, gently heat the 1/4 cup olive oil with the smashed garlic cloves until the garlic becomes fragrant. Remove from the heat and leave to infuse. When the beans are done, remove the cheesecloth seasoning bag. Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed. (The beans can be made the day before and reheated.).
• To make the lamb -- Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high. Brush the meat with the olive oil and, with a sharp knife, make slits about 1/2 inch deep all over the meat. Insert the garlic slices in the slits. Rub the meat with the salt and pepper and then sprinkle with the herbs, pressing them into the flesh with the palm of your hand.
• When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 min., paying attention to flare-ups so it doesn't char or overcook. Turn and cook another 10 to 20 minute or until an instant-read thermometer inserted in the thickest part of the meat registers 130°F for medium rare. Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil. Let stand for 10 minute before carving into thin slices. Serve with a little of the carving juices spooned over, accompanied by the white beans, drizzled with more olive oil, if you like.