Grilled Marinated Leg Of Lamb Food

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GRILLED MARINATED LEG OF LAMB



Grilled Marinated Leg of Lamb image

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Categories     Lamb     Garlic     Marinate     Quick & Easy     Lemon     Summer     Grill/Barbecue     Oregano     Gourmet     Easter     Spring     Meat

Yield 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
Special Equipment
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

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



Grilled Butterflied Leg of Lamb image

A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
4 garlic, minced
Coarse salt and ground pepper
1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat

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.

Nutrition Facts : Calories 271 g, Fat 13 g, Protein 35 g

GRILLED LEG OF LAMB STEAKS



Grilled Leg of Lamb Steaks image

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

4 bone-in lamb steaks
¼ cup olive oil
4 large cloves garlic, minced
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

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

MARINATED GRILLED LAMB



Marinated Grilled Lamb image

It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1/4 cup lemon juice
1/4 cup dry white wine or chicken broth
3 tablespoons olive oil
8 garlic cloves, minced
3 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 boneless leg of lamb (3 to 4 pounds), trimmed and untied
1 sprig fresh rosemary
Additional salt and pepper

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.

Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

GRILLED LEG OF LAMB WITH ANCHO CHILE MARINADE



Grilled Leg of Lamb with Ancho Chile Marinade image

Provided by Jeanne Kelley

Categories     Lamb     Marinate     Low Cal     Backyard BBQ     Dinner     Grill     Chill     Grill/Barbecue     Party     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

1/2 cup dry white wine
1/4 cup extra-virgin olive oil
8 garlic cloves, peeled
4 tablespoons fresh oregano leaves, divided
3 tablespoons ancho chile powder*
2 tablespoons fresh lemon juice
2 green onions, divided
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons coarse kosher salt
2 1/2 teaspoons freshly ground black pepper
1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)

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 YOGURT-MARINATED LEG OF LAMB



Grilled Yogurt-Marinated Leg of Lamb image

Provided by Bon Appétit Test Kitchen

Categories     Lamb     Marinate     Easter     Yogurt     Father's Day     Backyard BBQ     Dinner     Spring     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

2 cups whole-milk yogurt, divided
1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
5 large garlic cloves, minced, divided
1 teaspoon kosher salt plus more for seasoning
1 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 4-5 pound butterflied leg of lamb, opened like a book
4 lemons, halved

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.

GRILLED BUTTERFLIED LEG OF LAMB WITH TOMATO-FENNEL VINAIGRETTE



Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette image

Provided by Molly Stevens

Categories     Lamb     Olive     Tomato     Freeze/Chill     Marinate     Backyard BBQ     Fennel     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Lamb
9 garlic cloves, minced
2 tablespoons chopped fresh rosemary
2 anchovy fillets, minced
2 teaspoons fennel seeds
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly cracked black pepper
1/4 cup extra-virgin olive oil
1 (4- to 5-pound) butterflied leg of lamb, trimmed of excess fat and sinew (from one 61/2-pound bone-in leg of lamb)
Vinaigrette
1 1/2 teaspoons fennel seeds
1 pound tomatoes, seeded, finely chopped (about 2 cups)
1/2 cup Kalamata or Niçoise olives, pitted, finely chopped
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Coarse kosher salt
1/4 cup thinly sliced fresh basil

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 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 GARLIC AND HERB LEMON MARINADE



Grilled Leg of Lamb With Garlic and Herb Lemon Marinade image

This is really the only recipe I use when I grill a leg of lamb. Plan ahead, the lamb needs to marinate 24 hours or overnight. This marinade can also be used for lamb chops. A butterflied leg of lamb is with the bones removed and cut to spread open, you can ask your butcher to remove the bones and butterfly it for you. If you prefer a more lemony taste then thinly slice half of another lemon, leave the peel on, and just throw the slices inside the bag or bowl with along with the other marinade. If desired you can also stuff the lamb with garlic cloves as well as adding the minced garlic in with the marinade. Grilling time depends on size of lamb. This recipe produces an excellent grilled lamb that melts in your mouth, try to not overcook the lamb, for best results leave slightly pink in the middle.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time P1D

Yield 6 serving(s)

Number Of Ingredients 10

1 leg of lamb (bone in) or 1 butterflied leg of lamb
4 -5 fresh minced garlic cloves (or to taste)
3/4 cup olive oil
1 cup red wine
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
2 teaspoons dried parsley
5 -6 green onions, chopped (optional)
salt and pepper
1 large lemon, juice of

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 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.

MARINATED LEG OF LAMB



Marinated Leg of Lamb image

This dish requires some advance planning, but it is well worth it.

Provided by Food Network

Categories     main-dish

Yield Approximately 6 servings.

Number Of Ingredients 19

1 5-pound leg of lamb
1 clove garlic, peeled and slivered
Salt and pepper to taste
Salt and pepper to taste
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
2 cloves garlic, quartered
1 large onion, peeled and sliced in rounds
8 black peppercorns
2 bay leaves
3/4 cup red wine vinegar
1 1/2 cups water
2 tablespoons sugar
1 teaspoon salt
5 pounds ripe plums
5 cups red wine vinegar
4 cups sugar
1 stick cinammon, cut in 2 lengthwise
4 cloves

Steps:

  • Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.
  • Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

YOGURT-MINT MARINATED GRILLED LEG OF LAMB



Yogurt-Mint Marinated Grilled Leg of Lamb image

Provided by Bobby Flay

Categories     main-dish

Time 9h50m

Yield 8 servings

Number Of Ingredients 7

1 de-boned (5 pound) leg of lamb, trimmed of excess fat
5 cloves garlic, peeled and thinly sliced
2 cups Greek-style yogurt
1/2 cup fresh mint leaves
2 teaspoons ground cumin
3 to 5 dashes hot pepper sauce
Salt and freshly ground black pepper

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.

MOUTHWATERING GRILLED LEG OF LAMB



Mouthwatering Grilled Leg of Lamb image

I admit it, I was scared to try lamb until I tried it this way. Now I love lamb. This is a marinade that's quick to put together and then just grill. We love to serve it with roasted potatoes. A touch of mint jelly or A-1 Sweet and Tangy are good condiments for lamb. Try the electric fry pan method - even better. ***** About the 67% calories from fat - the marinade is disgarded so it's really much lower.*****

Provided by Puppies777

Categories     Lamb/Sheep

Time 8h40m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 -3 lbs boneless leg of lamb, butterflied
1 cup white wine
1/4 cup olive oil
4 -5 garlic cloves, minced
3 tablespoons fresh rosemary

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.

Nutrition Facts : Calories 695.9, Fat 52.3, SaturatedFat 18.8, Cholesterol 156.5, Sodium 131.1, Carbohydrate 2.8, Fiber 0.2, Sugar 0.6, Protein 40.9

GRILLED BUTTERFLIED LEG OF LAMB (MARINADE)



Grilled Butterflied Leg of Lamb (Marinade) image

Make and share this Grilled Butterflied Leg of Lamb (Marinade) recipe from Food.com.

Provided by Oolala

Categories     Lamb/Sheep

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
salt, to taste
pepper, freshly ground, to taste
1/2 cup extra virgin olive oil
1 lemon, zest of, freshly grated from entire lemon
4 garlic cloves, crushed
1 tablespoon fresh rosemary leaf, crushed
4 -5 lbs leg of lamb, butterflied
3 lemons, quartered, for garnish (optional)
3 -4 sprigs rosemary, for garnish (optional)

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.

Nutrition Facts : Calories 579, Fat 44.2, SaturatedFat 15, Cholesterol 152, Sodium 150.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 42.3

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.

GRILLED HOISIN-MARINATED BUTTERFLIED LEG OF LAMB



Grilled Hoisin-Marinated Butterflied Leg of Lamb image

Categories     Garlic     Lamb     Broil     Marinate     Backyard BBQ     Summer     Grill     Chill     Grill/Barbecue     Gourmet

Yield Serves 4 to 6 with leftovers

Number Of Ingredients 10

1/3 cup hoisin sauce
3 tablespoons rice vinegar (not seasoned)
2 tablespoons soy sauce
2 tablespoons minced garlic
1/4 cup minced scallions
1 tablespoon honey
1/2 teaspoon salt
a 6 1/2- to 7 1/2-pound whole leg of lamb, trimmed, boned, and butterflied (4 1/2 to 5 1/2 pounds boneless)
scallion brushes
Accompaniment:Broiled Eggplant with Garlic Sauce

Steps:

  • In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.
  • Trim as much remaining fat as possible from lamb and in a shallow dish large enough to hold lamb flat spread marinade over both sides of it. Marinate lamb, covered and chilled, at least 4 hours or overnight.
  • Prepare grill.
  • Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 minutes on each side, or until meat thermometer registers 140°F. for medium-rate meat. (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.) Transfer lamb to a cutting board and let stand 20 minutes before carving.
  • Holding a sharp knife at a 45° angle, cut lamb across grain into thin slices. (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)
  • To make scallion brushes:
  • Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks. Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled. Drain scallions well.
  • Garnish lamb with scallion brushes and serve with eggplant.

GRILLED LEG OF LAMB WITH GARLIC AND MINT



Grilled Leg of Lamb with Garlic and Mint image

Marinated leg of lamb is elegant enough for a special occasion, but easy enough to make any night of the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time P1D

Number Of Ingredients 7

1 1/2 cups extra-virgin olive oil, plus more for brushing
1 bunch fresh mint, coarsely chopped
1 head garlic, cloves crushed and peeled
Finely grated zest of 2 lemons
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
3 pounds boneless leg of lamb (about 1/2 of 1 large leg), butterflied

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.

BAREFOOT CONTESSA'S GRILLED LEG OF LAMB WITH ROASTED FRUIT



Barefoot Contessa's Grilled Leg of Lamb With Roasted Fruit image

This is an Easter favorite in my home. Grilled lamb with the oven roasted fruit is an excellent choice and a nice change from mint jelly or "white sauce". Have the butcher butterfly it to save you the time and hassle.

Provided by Antifreesz

Categories     Lamb/Sheep

Time 1h25m

Yield 8-12 serving(s)

Number Of Ingredients 13

2 lbs regular plain yogurt or 2 lbs low-fat yogurt
1/2 cup olive oil, plus more for brushing
1 lemon, zest of
1/2 cup fresh lemon juice (3 lemons)
3/4 cup whole fresh rosemary leaf (2 large bunches)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 (5 lb) butterflied leg of lamb (9 pounds bone-in)
6 peaches, pitted and cut into quarters
6 plums or 6 italian plums, pitted and quartered
1/2 cup sugar
2 cups fresh raspberries
2 tablespoons orange juice

Steps:

  • Lamb;.
  • 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.
  • slice and serve with oven roasted fruit.
  • Oven Roasted Fruit;.
  • Preheat the oven to 450 degrees F.
  • Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
  • Sprinkle with the sugar, and then top with the raspberries.
  • Bake for 20 to 25 minutes, until tender.
  • Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
  • Remove from the broiler and sprinkle with orange juice.
  • Serve warm, at room temperature, or chilled over grilled lamb.

Nutrition Facts : Calories 705.2, Fat 33.9, SaturatedFat 10.9, Cholesterol 193.4, Sodium 716.6, Carbohydrate 36.5, Fiber 4.3, Sugar 30.9, Protein 63.6

GRILLED LEG OF LAMB WITH PRESERVED LEMONS



Grilled Leg of Lamb with Preserved Lemons image

This leg of lamb, redolent of garlic and oregano, can be marinated overnight and then given a quick turn on the grill while your dinner guests mingle.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

1 boneless leg of lamb (about 8 pounds), butterflied
20 garlic cloves, 15 minced and 5 halved
Freshly ground pepper, to taste
Coarse salt
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 cup chopped fresh oregano, plus sprigs for garnish
3 Classic Preserved Lemons (or substitute store bought), cut crosswise into 1/4-inch-thick slices

Steps:

  • Cut ten 1/2-inch-long, 1/2-inch-deep slits all over lamb. Insert a garlic clove half into each slit. Season lamb all over with pepper and 3 tablespoons salt.
  • Combine oil, lemon juice, oregano, and minced garlic in a large, resealable plastic bag. Add lamb, and turn to coat. Seal bag, and place in a large bowl. Refrigerate overnight (or up to 2 days).
  • Let lamb stand at room temperature for 1 hour. Season with salt and pepper. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
  • Grill lamb to desired doneness. (For medium-rare, grill until a meat thermometer inserted into thickest portion registers 130 degrees, about 15 minutes per side.) Transfer to a cutting board, and let rest, uncovered, for 15 minutes.
  • Meanwhile, place lemon slices on grill. Cook over medium-high heat until caramelized and soft, about 10 minutes per side. Slice lamb. Garnish with oregano sprigs and lemon slices.

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