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.
GRILLED LEG OF LAMB STEAKS
This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.
Provided by nichole
Categories Meat and Poultry Recipes Lamb Leg
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g
LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES
Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin chops. An easy chop to cook is the meaty, lean center-cut lamb leg steak, a thick slice with a round bone in the center. If you have ever grilled a butterflied lamb leg and found it difficult to cook evenly and carve, a lamb leg steak is a surprisingly easy way to go. Seasoned with salt and pepper, rosemary and garlic, it takes about 10 minutes to cook. Of course, if you're grilling over coals, it will take time for your grill to be ready, but that gives your steak time to marinate: It tastes best if it is seasoned at least 20 minutes before cooking.
Provided by David Tanis
Categories meat
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
- Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
- Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
- Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
- To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams
GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH
Categories Food Processor Lamb Marinate Backyard BBQ Bell Pepper Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 15
Steps:
- Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
- In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.
- Prepare grill.
- Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Serve lamb, thinly sliced across the grain, with relish.
- In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
- Serve relish chilled or at room temperature.
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.
GRILLED LAMB WITH PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat broiler, if using.
- Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
- Mince garlic, and add to onion.
- Wash, trim, seed and julienne the bell peppers, and add to onions.
- Wash, trim, seed and mince the jalapeno, and add to vegetables.
- Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
- Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
- Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 532 milligrams, Sugar 5 grams
GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, AND SAGE
Make and share this Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage recipe from Food.com.
Provided by TheBeave
Categories Lamb/Sheep
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
- Transfer 1/2 cup marinade to small bowl; reserve for sauce.
- Cover and chill.
- Place leg of lamb in 2-gallon resealable plastic bag.
- Pour remaining marinade into bag; seal.
- Turn bag to coat, arranging lamb in 1 flat piece.
- Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
- Combine reserved 1/2 cup marinade and beef broth in small saucepan.
- Boil until reduced to 3/4 cup, about 12 minutes.
- Cool, cover, and chill.
- Prepare barbecue (medium heat).
- Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
- Open lamb like book and sprinkle on both sides with salt and pepper.
- Transfer lamb to grill.
- Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
- Transfer to work surface; let rest 10 minutes.
- Rewarm sauce.
- Whisk in butter and remaining 1 tablespoon chopped sage.
- Season to taste with salt and pepper.
- Thinly slice lamb against grain. Transfer to platter.
- Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.
Nutrition Facts : Calories 623.2, Fat 42.6, SaturatedFat 17.3, Cholesterol 182.4, Sodium 270.1, Carbohydrate 3.8, Fiber 0.7, Sugar 0.4, Protein 50
GRILLED LEG OF LAMB
A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Have ready a dish large enough to accommodate the lamb in a single layer. Place the coriander, dill, and fennel seeds in a spice grinder, and finely grind.
- In a medium bowl, combine the ground spice mixture, garlic, rosemary, sage, mint, and olive oil. Spread the mixture on both sides of each lamb section. Place lamb in dish, and transfer to refrigerator. Marinate at least 3 hours or overnight.
- Heat a grill or grill pan until medium hot. Season lamb with salt and pepper, and place lamb on grill. Cook until medium rare, 6 to 8 minutes per side.
- Transfer lamb to a cutting board. Let meat stand 5 minutes. Slice, and serve.
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