Grilled Leg Of Lamb With Rosemary Garlic And Mustard Food

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GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD



Grilled Leg of Lamb with Rosemary, Garlic, and Mustard image

Provided by Sisi Carroll

Categories     Garlic     Lamb     Mustard     Easter     Low Cal     Backyard BBQ     Dinner     Rosemary     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Fresh rosemary sprigs and fresh Italian parsley sprigs

Steps:

  • Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
  • Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
  • Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
  • What to drink:
  • Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8

2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

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



Grilled Leg of Lamb image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 13

1 boneless leg of lamb, butterflied
2 tbsp garlic, minced
1 cup Dijon mustard
1/2 cup honey
1 cup white wine
Black pepper, coarsely ground
1/4 cup Italian parsley, minced
1 tsp butter
1 tsp garlic, minced
2-3 medium jalapeno peppers, finely minced
1 16oz jar seedless raspberry preserves
1/4 cup onion, finely minced
1/2 cup dry white wine

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



Grilled Leg of Lamb image

Provided by Tyler Florence

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme leaves
1 lemon, juiced
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
2 cups mache or mixed baby greens
1/2 bunch mint, leaves only
1/4 cup sliced scallions

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 LEG OF LAMB WITH MUSTARD SEEDS



Grilled Leg of Lamb With Mustard Seeds image

Provided by Morley Safer

Categories     dinner, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 14

1 8-pound leg of lamb, boned, butterflied and trimmed of fat, inside and out (ask butcher)
Salt and freshly ground pepper to taste
1/4 cup olive oil
5 tablespoons mustard seeds
1 teaspoon ground cumin
1 tablespoon finely chopped garlic
4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon fennel seeds
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 bay leaves, crumbled
4 tablespoons fresh lemon juice
2 cups red wine
2 tablespoons butter, melted
4 tablespoons finely chopped parsley

Steps:

  • Lay lamb out flat, and sprinkle with salt and pepper on all sides.
  • Put oil in baking dish large enough to hold lamb. Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine. Turn and rub lamb so it is evenly coated with the ingredients. Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours. If lamb is refrigerated, let it return to room temperature before cooking.
  • Preheat a charcoal grill or oven broiler.
  • Remove lamb from marinade and reserve marinade. If a grill is used, put lamb flat on grill. If broiler is used, place lamb under broiler 4 to 5 inches from heat. Cook lamb uncovered on grill or under broiler about 15 minutes. Turn and cook 10 to 15 minutes on second side. For medium or well-done meat, cook longer.
  • Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half. Remove from heat, and swirl in butter and parsley. Transfer lamb to marinade pan, cover loosely with foil and keep warm. Let meat rest 10 to 15 minutes before serving. Slice thinly and serve with pan gravy.

Nutrition Facts : @context http, Calories 905, UnsaturatedFat 33 grams, Carbohydrate 5 grams, Fat 62 grams, Fiber 1 gram, Protein 67 grams, SaturatedFat 25 grams, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED LEG OF LAMB WITH SPICED MUSTARD AND ROSEMARY



Grilled Leg of Lamb with Spiced Mustard and Rosemary image

Categories     Lamb     Mustard     Marinate     Low Carb     Rosemary     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

1 tablespoon dry mustard
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1/2 cup frozen apple juice concentrate, thawed
1/2 cup spicy brown mustard (such as Gulden's)
1 tablespoon chopped fresh rosemary
2 teaspoons olive oil
Coarse kosher salt
1 5-pound boneless leg of lamb, butterflied, trimmed of all fat
Nonstick vegetable oil spray

Steps:

  • Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.
  • Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.
  • Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.

GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY



Grilled Leg of Lamb With Garlic and Rosemary image

A great way to prepare lamb on the grill. Leftovers make great sandwiches too. Time does not include marinating time.

Provided by lazyme

Categories     Lamb/Sheep

Time 45m

Yield 10 serving(s)

Number Of Ingredients 5

8 garlic cloves, pressed
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
5 lbs leg of lamb, butterflied

Steps:

  • Combine garlic, rosemary, salt and pepper in small bowl. Mash with fork to form coarse paste. Place lamb in shallow baking dish. Spread half of garlic paste over each side. Cover and refrigerate at least 2 hours or overnight. Bring to room temperature before cooking.
  • Prepare barbecue (medium-high heat). Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130ºF for medium-rare, turning occasionally, about 25 minutes. Let stand 10 minutes. Cut on diagonal into thin slices and serve.
  • Variation:.
  • Add 2/3 cup red wine, 1/4 cup red wine vinegar, and 3/4 cup olive oil to the marinade. Refrigerate overnight.

BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY



Butterflied Leg of Lamb With Lots of Garlic and Rosemary image

A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.

Provided by Rita1652

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

6 -7 lbs leg of lamb, boned and butterflied by the butcher
3/4 cup olive oil
1/2 cup red wine
1/4 cup balsamic vinegar
1/3 cup minced fresh rosemary
1/4 cup minced fresh thyme
2 tablespoons honey mustard
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons anchovy paste
10 garlic cloves, crushed
kosher salt
fresh ground pepper

Steps:

  • Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
  • Whisk together all the marinade ingredients in a bowl.
  • Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
  • Massage into meat.
  • Cover and refrigerate overnight.
  • Remove the meat from the refrigerator and allow to come to room temperature.
  • Preheat grill to medium heat.
  • Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
  • My favorite!
  • Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
  • Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
  • Serve immediately.

Nutrition Facts : Calories 906.4, Fat 66.8, SaturatedFat 22.6, Cholesterol 229.6, Sodium 570.1, Carbohydrate 5.1, Fiber 0.5, Sugar 2.2, Protein 64.7

GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD AND SAGE



Grilled Leg of Lamb with Red Wine, Garlic, Mustard and Sage image

Provided by Jill Silverman Hough

Categories     Garlic     Lamb     Mustard     Marinate     Low Cal     Father's Day     Backyard BBQ     Dinner     Red Wine     Summer     Grill     Grill/Barbecue     Sage     Party     Candy Thermometer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 11

1 cup dry red wine (such as Zinfandel)
3/4 cup chopped shallots (about 3 large)
1/2 cup whole grain Dijon mustard
1/3 cup plus 1 tablespoon finely chopped fresh sage (about 1/2 ounce) plus sprigs for garnish (optional)
1/4 cup olive oil
3 garlic cloves, pressed
1 7-pound leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
1 cup low-salt beef broth
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Special Equipment
1 2-gallon resealable plastic bag

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. DO AHEAD: Sauce can be made 1 day ahead. 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. Serve with additional sauce alongside.
  • What to drink :
  • A New Zealand Pinot Noir is a great pairing for the lamb. Try the Sherwood Estate 2007 Pinot Noir ($15). The plum and cherry flavors and toasty oak finish are delicious with the grilled meat.

ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Provided by JMASS

Categories     Meat and Poultry Recipes     Lamb     Leg

Time P1DT1h35m

Yield 10

Number Of Ingredients 8

¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Steps:

  • In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  • Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g

GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, AND SAGE



Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage image

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

1 cup dry red wine
3/4 cup chopped shallot
1/2 cup whole grain Dijon mustard
1/3 cup plus 1 tablespoon finely chopped fresh sage
1/4 cup olive oil
3 garlic cloves, pressed
7 lbs leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
1 cup low sodium beef broth
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

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, SAM'S WAY



Grilled Leg of Lamb, Sam's Way image

This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate - and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.

Provided by Mark Bittman And Sam Sifton

Categories     dinner, barbecues, main course

Time 1h

Yield 8 servings

Number Of Ingredients 6

4 cloves garlic, chopped fine
2 tablespoons fresh rosemary leaves, chopped fine
2 tablespoons olive oil
1 boneless leg of lamb, 5 to 6 pounds, butterflied
Kosher salt and black pepper
2 handfuls pecan shells, or wood chips, soaked in water

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.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 39 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 16 grams, Sodium 757 milligrams, Sugar 0 grams

GARLIC ROSEMARY GRILLED LEG OF AUSTRALIAN LAMB



Garlic Rosemary Grilled Leg of Australian Lamb image

Make and share this Garlic Rosemary Grilled Leg of Australian Lamb recipe from Food.com.

Provided by mbjornsdotter

Categories     Lamb/Sheep

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 13

1 australian leg of lamb, boneless
1 teaspoon cayenne pepper
2 tablespoons garlic, chopped
2 teaspoons kosher salt, divided, to taste
1/2 cup extra virgin olive oil
1 tablespoon lemon zest, divided
1/4 cup lemon juice, divided
1 teaspoon fresh rosemary, chopped
18 ounces roasted red peppers (about 5 peppers/3 cups)
2 tablespoons extra virgin olive oil, divided
2 tablespoons lemon zest, divided
2 tablespoons lemon juice, divided
1/2 teaspoon fresh rosemary, chopped

Steps:

  • To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
  • Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
  • To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
  • To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.

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A little tricky without the skill of my butcher, but I was still proud of the effort and result. Once butterflied, the lamb was spread liberally with a paste of mustard, garlic, olive oil, white wine, rosemary, and lemon juice, then rested overnight. The next day, all that was needed was 20 minutes over a direct high heat on the grill, and it ...
From seriouseats.com


ROSEMARY GARLIC GRILLED LEG OF LAMB - ASWEETLIFE
Instructions. In a small bowl, whisk together olive oil, mustard, rosemary and garlic. Reserve 2 tbsp of marinade for serving. Lay lamb out flat and sprinkle both sides generously with salt and pepper. Coat both sides with mixture and lay in a large baking dish. Cover tightly with plastic wrap and refrigerate for several hours.
From asweetlife.org


ROSEMARY GRILLED LEG OF LAMB FOR EASTER OR PASSOVER - THAT RECIPE
Refrigerate and allow to marinate overnight, turning at least once. When ready to cook, remove lamb from refrigerator while preheating the gas or charcoal grill. Grill over the flame for 5 minutes per side then over indirect heat. Turn and baste with marinade frequently, about 30 to 35 minutes until browned and done to your taste (an internal ...
From thatrecipe.com


GRILLED BUTTERFLIED LEG OF LAMB WITH ROSEMARY, GARLIC, AND …
Thinly slice 4 cloves of garlic. Spread lamb open on cutting board. Using tip of a paring knife, make 1/2-inch-deep slits all over lamb. Insert garlic slices into slits in lamb. Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree forms.
From plain.recipes


GRILLED LEG OF LAMB WITH ROSEMARY, MINT AND GARLIC
Cover entire lego of lamb with plastic wrap and let marinate in the refrigerator for 4 hours or up to overnight. 3. Remove leg of lamb 2 hours before cooking to allow meat to come to room temperature. 4. If you are using a charcoal grill, add …
From familyspice.com


10 BEST MEDITERRANEAN LEG OF LAMB RECIPES - YUMMLY
rosemary, salt, leg of lamb, red wine, yukon gold potatoes, olive oil and 1 more Mediterranean Roasted Leg of Lamb with Red Wine Sauce MyRecipes fresh rosemary, garlic cloves, black pepper, cornstarch, olive oil and 4 more
From yummly.com


ROSEMARY GRILLED LEG OF LAMB RECIPE | MYRECIPES
Cover charcoal or gas grill. Step 4. Roast lamb, rotating meat in pan every 20 to 30 minutes so each part is exposed to heat, until lamb reaches 140° in thickest part, 1 1/2 to 2 1/2 hours; rosemary may fall off. Let lamb rest on a board 15 minutes. Remove twine and carve. Step 5. Cooking in a Cauldron. Step 6.
From myrecipes.com


LAMB LEG GRILLED WITH ROSEMARY, GARLIC, DIJON MARINADE
Make the marinade for the lamb leg - very finely chop the rosemary leaves, mince the garlic and press onto it with the flat side of the knife, zest the lemon. Combine all three with the olive oil, Dijon mustard and salt and pepper. Mix well. Trim any excess fat from the leg of lamb, leaving a good fat cap on top.
From craftbeering.com


LEG OF LAMB – HONEY, MUSTARD, GARLIC & ROSEMARY MARINATED
Summary. Buy a 5-7 pound bone-in, semi-boneless or boneless leg of lamb. Marinate overnight in honey, Dijon mustard, garlic & rosemary mixture. Pat meat dry, brushing off loose pieces of marinade. Sprinkle with kosher salt and lemon pepper to taste. Cook at 225-250°F to an internal temperature of 130°F for medium-rare or 140°F for medium.
From virtualweberbullet.com


GRILLED LAMB LEG STEAK RECIPES - DEWBAY.TIBET.ORG
From craftbeering.com 2022-04-13 · Make the marinade for the lamb leg - very finely chop the rosemary leaves, mince the garlic and press onto it with the flat side of the knife, zest the lemon. Combine all three with the olive oil, Dijon mustard and salt and pepper. Mix well. Trim any excess fat from the leg of lamb, leaving a good fat cap on top.
From dewbay.tibet.org


ROAST HALF LEG LAMB RECIPE - THERESCIPES.INFO
Preheat oven to 425 degrees F. Place lamb at room temperature for 30 minutes before cooking. In a medium bowl, combine olive oil, rosemary, thyme and garlic. Pat lamb dry. Make several 2-inch cuts on the surface of the lamb so the garlic herb mixture may better adhere.
From therecipes.info


GRILLED ROSEMARY-MUSTARD LAMB RECIPE | MYRECIPES
Notes: Keep this dish on hand for guests. Thaw overnight in the refrigerator. When you purchase ingredients for the cooking day, also buy shelf-stable or refrigerated cooked polenta. As the lamb grills, cut polenta into 3/4- to 1-inch-thick slices and brush with olive oil. Lay slices over direct heat beside the lamb. Brown well on each side, 10 to 15 minutes total. Serve lamb and polenta with ...
From myrecipes.com


LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE - FOOD.COM
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes. Preheat oven to 350°F. Roast lamb in middle of oven until an instant-read ...
From food.com


GRILLED ROSEMARY LEMON BONELESS LEG OF LAMB - GRILL GIRL
Prepare your grill for medium high heat at 350 degrees, and create direct and indirect zones. Grill the leg of lamb on indirect heat for 45 minutes or until an internal read thermometer registers 135 degrees. Now, transfer the leg to the direct side and let it continue to cook for another 5 minutes on each side.
From grillgirl.com


GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
From plain.recipes


GRILLED LAMB WITH ROSEMARY MUSTARD MARINADE - CDKITCHEN
Preheat the grill to medium heat. Remove the lamb from the marinade and let the lamb come to room temperature while the grill heats. Place the lamb on the grill and cook for 10 minutes per side or until desired doneness. Remove the lamb from the grill and let it rest, covered lightly with foil, for 15 minutes before slicing and serving.
From cdkitchen.com


GRILLED LAMB WITH GARLIC AND ROSEMARY RECIPE | MYRECIPES
In a deep noncorrodible bowl or 2-gallon heavy-plastic food bag, mix wine, sugar, soy sauce, and mustard. Add lamb, and turn to coat evenly, being careful that garlic and rosemary remain in slashes. Cover or seal, and chill, turning occasionally, at least 2 hours or up to 1 day.
From myrecipes.com


GARLIC ROSEMARY LEG OF LAMB - SIMPLY DELICIOUS
Instructions. Preheat the oven to 160°C/320°F. Finely chop the rosemary and garlic then mix with the olive oil. Season the lamb on both sides generously with salt and pepper. Brush the garlic mixture over the lamb. Place in a roasting dish and add the onion, lemon slices, whole garlic cloves and rosemary sprigs.
From simply-delicious-food.com


GRILLED LEG OF LAMB WITH SPICED MUSTARD AND ROSEMARY
Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over.
From bonappetit.com


GRILLED BUTTERFLIED LEG OF LAMB WITH ROSEMARY, GARLIC, AND …
Insert garlic slices into slits in lamb. Featured Video. Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree forms. Place lamb in a large shallow container and spread half of mustard mixture over top. Flip lamb and spread with remaining ...
From seriouseats.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Grilled Leg of Lamb With Rosemary, Garlic, and Mustard Recipe Grilled Leg of Lamb With Rosemary, Garlic, and Mustard. September 3, 2010 by Katie Sweeney ...
From popsugar.com


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