Grilled Butterflied Leg Of Lamb With Pesto Food

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.

ROAST LEG OF LAMB WITH BASIL & MINT PESTO

Steps:

• First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
• Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
• Roast the lamb for 1 hr 45 mins. Check during cooking that it's not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
• Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.

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.

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 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.

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 BUTTERFLIED LEG OF LAMB WITH TOMATO-FENNEL VINAIGRETTE

Steps:

• For lamb:
• Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature 1 hour before grilling.
• For vinaigrette:
• Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer to medium saucepan. Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside.
• Prepare barbecue (medium-high heat). Place lamb on grill rack. Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130°F for medium-rare, turning occasionally, about 25 minutes. Transfer lamb to cutting board; let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves.
• Cut lamb crosswise into 1/2-inch-thick slices. Transfer to platter. Spoon vinaigrette over and serve.

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 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 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 PESTO

Steps:

• Place lamb in roasting pan. Mix olive oil, lemon juice, garlic, salt and pepper together and pour over lamb. Turn lamb in the pan several times to coat it with the mixture and allow it to marinate several hours at room temperature. Turn occasionally.
• Preheat broiler. Broil the lamb (in the same pan) 10 minutes on one side and 10 minutes on the other, adding a little water to the pan from time to time to keep the bottom from scorching. Remove the pan from the broiler and brush the lamb on both sides with pesto.
• Before returning the pan to the broiler, insert a meat thermometer. Continue broiling until the thermometer reads 140 degrees.
• When lamb is done, remove the pan from the broiler. Brush the serving platter with a little pesto, place the lamb on it and sprinkle the lamb with lemon juice and salt to taste. Let rest in a warm place 5 minutes, slice thin and serve with some of the juices in the platter.

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 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 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 LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO

Steps:

• Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
• For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
• About two hours before grilling, remove the lamb from the refrigerator.
• Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate.
• Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill.
• When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare).
• For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do).
• Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving.
• To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.