Hibiscus Marinated Leg Of Lamb Food

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.

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB

Steps:

• Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
• Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
• Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
• Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
• Enjoy!

CITRUS MARINATED LEG OF LAMB

Steps:

• 1. In a medium size bowl add all of the marinade ingredients together and pulse with a submersion blender , food processor or blender, till blended, and somewhat emulsified. Then add roast to a large gallon bag, add the marinade, and try to coat the entire roast. Close if possible. Then put in a second gallon bag in case there are leaks and place in a large bowl. Marinade over night. Turn a few times to assure all of roast is being marinated. Remove from refrigerator at least 1 to a hour and a half before ready to roast in oven. This allows the meat to come to room temperature, so as not to prolong the cooking time. Pat dry with paper towels. Preheat oven to 425 degrees F.
• 2. While roast is resting. Take the small tip part of a sharp knife and make little deep holes into the roast,you may need to wiggle tip of knife around a bit to get garlic cloves to fit. Do this over the entire surface of the roast.If possible work pieces of garlic into the crevices where lamb has been tied together with string.
• 3. Now mix the steak seasoning with the garlic powder in a small bowl, and sprinkle liberally over the entire surface of the roast, both top and bottom. now drizzle with the olive oil or spray liberally with the non stick cooking spray. Spray meat rack with cooking spray, and set in large roasting pan. Now add roast to rack, and place in preheated 450 degree F. oven. Allow to roast in oven for 20 minutes.
• 4. Now reduce temperature to 325 degrees F. and allow roast to cook until internal temperature reaches 145 degrees F. for medium rare. Check after 1 hour and 45 minutes. Keep in mind temperature will rise at least about 10 degrees after removing from oven.Each time you open the oven door you loose heat, so minimize how often you open the oven door.
• 5. During last 15 minutes of cooking. Brush top of roast with a combination of about one half cup of Mint jelly mixed with 2 Tablespoons of white wine. Brush over surface of lamb. Garnish with lemon Halves and sprigs of Rosemary or parsley if desired.
• 6. Temperatures for meat, Rare 135 Degrees F. Medium Rare145 Degrees F. Medium 160 degrees, Well done 170 degrees F. Allow roast to stand at least 10 minutes before carving. I use an electric knife, for nice even slices.
• 7. Note if the roast has a bone in it it will take longer to cook. If the bone has been removed, please make sure it has been tied with string for even cooking. Your roast will depend on the size as to when it is cooked to your taste, the larger the roast the longer it will take, if you put it in the oven cold it will take longer to cook also. My inspiration for this recipe came from simply Recipes web site and Start cooking, I made changes but they were my inspiration for this recipe. My husband was very pleased. It is time consuming but worth the efforts.

MOROCCAN-STYLE BARBECUED LEG OF LAMB

Steps:

• Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
• Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
• Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
• Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
• Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
• For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

GREEK LAMB MARINADE

Steps:

• Gather the ingredients.
• Juice 2 lemons into a small bowl.
• Slowly drizzle olive oil into the lemon juice while whisking. This will help to emulsify the mixture.
• Add the remaining ingredients and stir.
• Allow the mixture to stand at room temperature for 10 minutes before using.

MARINATED LEG OF LAMB

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.

MARINATED LEG OF LAMB

Steps:

• Combine the wine, olive oil, rosemary, garlic, salt, and pepper. Place the lamb in a shallow pan, and pour the marinade over the meat. Cover and refrigerate, turning and rotating the lamb periodically, for 4 to 5 hours.
• Remove the lamb from the marinade. Pat dry with paper towels. Wrap the piece of meat around the rotisserie rod. Secure with clamps and tie the rolled roast together with cotton string.
• Cook over the prepared coals until the meat is the desired temperature, 145 degrees for medium-rare, 160 degrees for medium, about 2 hours.

MARINATED BONED LEG OF LAMB

Steps:

• Marinate the lamb overnight in the fridge.
• Drain the meat next morning but reserve the marinade.
• Put the leg on a rack, fat side up.
• Brush with marinade and broil for 10 minutes on each side or until golden, baste occasionally.
• Place lamb on middle rack lower temp to 325f and roast until just pink apprx 2 hrs (depending on the size of the roast)- Check internal temp and if done ahead of the time remove from oven and cover with foil.
• Remember that the lamb will continue to cook even out of the oven.
• For the last 40 minutes roast some potatoes around the roast.

BUTTERFLIED LEG OF LAMB WITH LEMON AND GARLIC MARINADE

Steps:

• Place lamb on a clean work surface, and cover with plastic wrap. Using a mallet, pound lamb to 1 inch thick. Transfer to a large shallow bowl, and set aside.
• Zest and juice both lemons, and combine in a small bowl. Add olive oil, oregano, and garlic; whisk to combine. Pour lemon mixture over lamb, and rub with your hands to coat evenly and thoroughly. Cover bowl with plastic wrap, and place in refrigerator; let marinate for at least 6 hours or overnight, turning the lamb occasionally. Remove from refrigerator 1 hour before serving, and let lamb come to room temperature.
• Heat grill or grill pan to medium high. Remove lamb from marinade, and place on a large baking sheet; season all over with salt and pepper. Using four long skewers, secure lamb on each side, with two skewers at the short ends and the other two running lengthwise, each 2 to 3 inches from the edge of the lamb. Transfer to grill, and cook until lamb is browned on the outside and still slightly pink on the inside, 7 to 9 minutes on each side for medium rare. Transfer to a platter, and let rest for 10 minutes.
• When ready to serve, remove skewers, and thinly slice lamb against the grain. Garnish with lemon wedges, oregano, and slices of grilled red onion.

HIBISCUS-MARINATED LEG OF LAMB

Steps:

• Make marinade:
• Bring water to a boil with garlic and peppercorns. Add hibiscus flowers and gently simmer 5 minutes. Remove from heat and let marinade steep 30 minutes. Pour marinade through a fine sieve into a bowl, pressing on solids, then discard solids. Add sugar, stirring until dissolved, and chill until cold.
• Marinate lamb:
• Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade. Marinate lamb, chilled, turning bag over once or twice, 12 to 24 hours.
• Roast lamb:
• Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it. Pat lamb dry and rub with oil, then season generously with salt and pepper.
• Preheat oven to 450°F. Put lamb in upper third of oven and reduce heat to 350°F. Roast until a thermometer inserted in thickest part of leg (without touching bone) registers 125°F, about 1 to 1 1/2 hours.
• Transfer lamb to a platter, cover with foil, and let stand 15 to 25 minutes (internal temperature will rise to about 135°F).
• While lamb is standing, pour reserved marinade into roasting pan. Straddle pan across 2 burners and boil marinade, scraping up brown bits, until reduced to about 1 cup.
• Add any meat juices that have accumulated on platter and whisk in jelly and salt and pepper to taste. Add butter and swirl or shake pan until incorporated. Pour sauce through a fine sieve into a sauceboat to serve with lamb.

GREEK MARINATED LEG OF LAMB

Steps:

• Gather the ingredients.
• Place lamb leg into a large resealable plastic bag. Make the marinade by combining in a medium bowl 3 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, garlic, 1/4 cup fresh oregano, 1 teaspoon fresh thyme, onion powder, and 1 teaspoon black pepper and mix well.
• Pour marinade over lamb, making sure the meat is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.
• Heat the grill to medium or medium-low if your grill runs hot. Remove lamb from​ the bag and discard the marinade. Thread lamb onto the spit and secure tightly.
• Place the spit on the grill and cook until the interior of the meat reaches 145 F, about 1 1/2 to 2 hours.
• Remove the lamb roast from the grill and from the rotisserie forks. Cover meat lightly with aluminum foil for 8 to 10 minutes.
• Carve the meat, arrange on a platter, and drizzle with herb dressing, serving the remaining dressing in a small pitcher or bowl on the side.
• Gather the ingredients.
• Place 1/4 cup chopped oregano, 1 tablespoon lemon juice, 1 teaspoon fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and a dash of freshly ground black pepper into a blender or food processor and pulse until mixed well.
• Store any leftovers in a screw-top jar at room temperature or refrigerated. Allow it to come to room temperature before using.