GRILLED LEG OF LAMB WITH THYME AND ALLSPICE
You can't beat the drama - not to mention the deliciousness - of a bone-in leg of lamb. Since it is a thick cut, a garlic, lemon, and spice paste is rubbed all over it and tucked deep inside to penetrate the meat; slow-cooking over indirect heat results in a crisp, smoke-infused crust and a juicy, medium-rare center.
Time 14h
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours.
- Let lamb stand at room temperature 30 minutes before grilling.
- Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you.
- Oil grill rack, then grill lamb over area with no coals (or over turned-off burner or burners), covered, without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/4 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160°F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 15 minutes.
- Let lamb stand on a cutting board, uncovered, 30 minutes.
LAMB CURRY
We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.
Provided by JustJanS
Categories Curries
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
- Add the curry powder, salt and vinegar and stir thoroughly.
- Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
- Add the tomatoes, chillies and mint.
- Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
- Add the garam masala and chopped coriander in the last 5 minutes of cooking.
- *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.
HARDWOOD-SMOKED LEG OF LAMB WITH BBQ SAUCE AND MINT BUTTER
Provided by Food Network
Time 12h20m
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Prepare a slow charcoal fire with hardwood charcoal. Soak 1 1/2 lbs of wood chips (hickory, cherry or other hardwood or fruitwood) in water for 20 minutes. When coals are glowing and coated with white ash, spread evenly and top with wood chips. Place lamb on a rack in grill. Cover and smoke 2 1/2 hours, turning every half hour and checking to make sure there are no flames -- if flaming, douse with a little water. Cool. Refrigerate lamb overnight. Slice lamb from bone, and shred slices. The meat will still be mostly raw.
- Prepare Barbecue Sauce: In a large pot combine molasses, tomato puree, chili sauce, mustard, Worcestershire, Tabasco and garlic. Add lamb and simmer for one hour.
- Meanwhile, prepare Mint Butter: In workbowl of food processor combine mint and shallots and pulse to puree. Add butter and process until completely incorporated.
- When lamb is ready, remove from heat and stir in mint butter. Serve
LAMB LEG GRILLED WITH ROSEMARY, GARLIC & DIJON MARINADE
How to grill a leg of lamb over indirect heat for tender, juicy meat. Flavor it before you grill it with a thick and fragrant leg of lamb marinade with rosemary, garlic, lemon, Dijon mustard and olive oil. Tips on cutting a bone-in leg of lamb.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 1h40m
Number Of Ingredients 8
Steps:
- 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. Score the fat cap in a diamond pattern until you just reach the meat. Apply the marinade paste all over the lamb, rub it in the scored parts. Place onto a plate, season with salt and pepper and cover*. Marinate refrigerated from 4 hours to overnight.
- Bring the leg of lamb to room temperature (about 30-40 minutes of the counter) and preheat a charcoal** grill to 325F. No need to scrape off the marinade paste - it will help form a flavorful crust.
- Place the leg of lamb directly onto the grill rack, over indirect heat, fat cap facing up. Turn it over/reposition it every 20 minutes or so to expose all surfaces to the indirect heat and the grill rack. Do so last for the side with the fat. Maintain a constant grill temperature and grill until a meat thermometer inserted in the thickest part registers 135 F for medium-rare. If you'd like a section of the lamb leg to be cooked medium (as seen in the pictures) grill the meatiest side of the leg until the temperature there is 140-145F. *** Allow the lamb to rest onto a board for 10-15 minutes before you carve it. You may loosely tent it with foil to keep it warm.
Nutrition Facts : Calories 639 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 58 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 928 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
GRILLED LEG OF LAMB
Make and share this Grilled Leg of Lamb recipe from Food.com.
Provided by Sarah
Categories Lamb/Sheep
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 587.7, Fat 33.3, SaturatedFat 10.9, Cholesterol 193.4, Sodium 716.2, Carbohydrate 7.3, Fiber 0.5, Sugar 5.7, Protein 62.2
GRILLED LEG OF LAMB
Make and share this Grilled Leg of Lamb recipe from Food.com.
Provided by Starbucks
Categories Lamb/Sheep
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the onions, tomatoes, garlic, pepper, paprika, cumin, coriander, and cardamom in a food processor and puree until smooth.
- Put the lamb in a shallow baking dish and pour the marinade over to cover. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or up to overnight.
- Bring the lamb to room temperature, about 30 minutes, before grilling.
- Preheat an outdoor grill to medium-high heat and rub with oil to prevent sticking.
- Remove the lamb from marinade, reserving the marinade for basting, and season generously with salt and pepper on all sides.
- Lay the lamb on the grill and cook for 15 to 20 minutes. Using tongs, carefully flip the lamb over and grill the second side for 15 to 20 minutes more, basting with reserved marinade occasionally. If necessary, move the lamb around the grill to avoid flare-ups. The internal temperature of the lamb should register 125 to 130-degrees F for medium-rare.
- Transfer the lamb to a cutting board and tent with aluminum foil. Let the lamb rest for 15 minutes (internal temperature will rise to 135-degrees F while the meat stands.) Thinly slice the lamb across the grain.
Nutrition Facts : Calories 558.2, Fat 39.5, SaturatedFat 16.9, Cholesterol 156.5, Sodium 133.8, Carbohydrate 7.6, Fiber 2.5, Sugar 2.6, Protein 42.1
LEG OF LAMB CHARCOAL STYLE
Steps:
- Directions: I. Put aluminum pan in middle of your Weber charcoal grill. Place charcoal around the pan and place the cooking grate. Light the charcoal and wait till it burns grey. II. Take the leg of lamb and cut ½ inch slits all over the leg. Place 1 garlic clove in every slit and then press the opening closed. III. Rub the leg of lamb with extra virgin olive oil. IV. Apply the Charcoal Spice to the lamb and rub it all over the leg V. Place Leg of Lamb on the cooking grate above the aluminum pan. VI. Allow the grill to achieve maximum temperature. If the outside temperature is between 70 - 80 degrees then it should take 1 ½ hours, if the temperature is over 85 them it will take approximately 50 minutes. Depending on your grill and the age of it the cooking time will vary. VII. Remove lamb from the grill and allow to sit for 10 minutes before cutting.
ROTISSERIE LEG OF LAMB
This rotisserie lamb leg is perfect for any formal or holiday occasion. This recipe calls for lemons, garlic, and fresh herbs. Once cooked, the lamb is then topped with a flavorful caper dressing. So, break out your rotisserie units, and let's get started.
Provided by Sabrina Baksh and Derrick Riches
Categories Main Course
Time 2h20m
Number Of Ingredients 18
Steps:
- Make sure to zest the lemons before freeing them of their juices. It will just make the process easier. Combine marinade ingredients in a small bowl and set aside.
- Trim lamb leg of excess fat. Unroll roast and apply some of the marinade inside. Roll back up, tie roast with twine, and apply marinade to the surface. Place into a baking dish, cover with plastic wrap and marinate for 4-8 hours in the refrigerator.
- Preheat grill for medium heat. If using a charcoal unit, set it up for indirect cooking as shown above.
- Remove lamb leg from refrigerator. Let stand for 30 minutes at room temperature Thread roast lengthwise onto the rotisserie skewer (follow manufacturer's recommendations). Center and secure tightly with the rotisserie forks.
- Season lamb with 1 1/2 teaspoons of salt right before placing it on the grill.
- Cook for 1 1/2-2 hours, or until it reaches an internal temperature of 145 degrees F. in the thickest part of the meat.
- Once cooked, use heat resistant gloves to carefully remove the lamb roast from the grill with the fork and rod still intact. Place onto a clean cutting board and tent with aluminum foil. Let the lamb rest for 10-15 minutes.
- While the meat is resting, it is time to prepare the caper dressing. Heat olive oil in a medium pan. Add shallots and cook over medium meat until translucent (2 minutes). Turn up the heat to high and add wine, and stir through. Add broth, lemon juice rinsed capers, and salt and pepper to taste. Remove from heat and keep warm.
- Remove forks from the roast and cut away kitchen twine. Slice into 1/2" thick slices. Arrange on a platter, top with warm caper sauce, and serve.
ROAST LEG OF LAMB
Today I am greedy for meat. There is a leg of lamb in the refrigerator, so I decided to eat it. Of all the methods of making meat, I like roasted one the most. I dare not eat the roasted outside. It is said that charcoal roasting is easy to cause cancer. , There are bad substances, so I will try to roast a lamb leg at home, because it is the first time roasting lamb leg, I am very worried, I am afraid that I will not be familiar with it, and I am afraid that I will not bite after it is cooked. I'm afraid that the taste is not as good as the outside, but it feels good after it is made. First of all, it must be cooked and can bite. Haha, does it taste, because there is no chili in it, it must not be smelly on the outside, but I cut it and dipped it in the chili powder. The food is okay, no way. He doesn't eat spicy food, so he can't let it go. He really found the feeling of eating meat while pulling a knife in one hand. It's awesome.
Provided by Love braised pork
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- First melt the leg of lamb
- I'm afraid it's too thick to bake, and neither of us can eat it, so I kicked off the meat from the leg of lamb, and then cut the meat a few times until it reached the bone, so that it would be easier to marinate.
- Prepare some onions and chop into mince, garlic into slices, and ginger into shreds
- Sprinkle the seasoning on the leg of lamb
- Add the right amount of salt
- Add an appropriate amount of high-quality liquor, massage for a while, marinate for 4 hours, massage several times during the period for better taste
- Spread tin foil on the baking tray, put the leg of lamb and seasoning on top
- Wrap the leg of lamb with tin foil
- Bake in a preheated oven at 200 degrees for 60 minutes
- Pour the barbecue ingredients in a bowl
- After 60 minutes, take the leg of lamb out of the oven, open the tin foil, be careful not to burn your hands, and pour out the soup
- Pull the seasoning grill apart, then brush the barbecue sauce onto the leg of lamb with a wool brush
- Put the whole cumin grains in the grinding bottle
- Grind directly and evenly sprinkle on the leg of lamb, then open the tin foil and bake it in the oven for 15 minutes, and then bake the skin.
- The crispy roast leg of lamb will be ready after 15 minutes
More about "leg of lamb charcoal style food"
ROSEMARY GRILLED LEG OF LAMB RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (1)Total Time 26 hrs 45 minsServings 8-10Calories 349 per serving
- Combine oil and all seasonings except for rosemary sprigs in a shallow pan. Add lamb and turn to coat inside and out. Cover and chill 24 hours, turning occasionally. Let lamb sit at room temperature 1 hour before grilling. Brush off excess marinade. Tie with kitchen twine to make a compact roast.
- Meanwhile, heat a grill to medium (350° to 400°) with burner turned off (for gas) or coals pushed to half of firegrate (for charcoal) to make an indirect heat area. Or light an indirect charcoal-and-wood fire in a Cowboy Cauldron (see "Cooking in a Cauldron," below).
- Grill lamb over direct heat, turning as needed, until browned all over, 10 minutes. Set lamb on a V-shaped rack in a roasting pan. Set pan over indirect-heat area (on Cauldron, lift rack and put pan down on firegrate, then replace rack--it helps retain heat). Top meat with rosemary sprigs. Stoke the fire (see "Cooking in a Cauldron"); for charcoal, as you cook, add 6 to 8 briquets every 30 minutes. Cover charcoal or gas grill.
- 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.
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MELT-IN-YOUR-MOUTH GRILL ROASTED LEG OF LAMB
From amazingribs.com
4.4/5 (79)Servings 8Cuisine AmericanCategory Dinner, Lunch, Main Course
- Prep. Start the day before if you can by removing as much of the thick fat cap on the surface as possible and all the silverskin underneath. Remove the bones, or not. Your choice.
- Now gash the surface by stabbing it repeatedly about 1/2" deep and 1" apart or run a sharp blade across the surface in a checkerboard pattern making squares 1 to 2" wide. Click here to read more about the technique of gashing. Sprinkle the salt all over the meat going lighter in the thinner areas. This is called dry brining. Click here to learn more about the concept. Now use butcher string and tie the whole floppy mess into as much of a log shape as possible so it will cook evenly. Your string and knots are going to look sloppy, and you may have problems with loose flaps of meat on the ends, but get them tucked in. I've been known to use toothpicks, and even turkey lacers (shown here). Put it in a pan, and leave it in the fridge overnight.
- Make the Dolly's Lamb Rub And Paste and swab the paste all over the meat and deep into the gashes.
- Fire up. Preheat the cooker in a 2-zone setup so the indirect side is about 225°F. I know a lot of recipes call for higher temps, but I'm here to tell you, this cut performs much better at low temps so the tough connective tissues and copious fat can liquefy (read more about this concept in my article about meat science). If you have a digital thermometer with a probe that can be left in, insert it now. If you are cooking bone-in, make sure your thermometer probe is about 1" away from the bone in the thickest piece of the meat. If you wish to add some smoke flavor, add a small amount of dry wood now, perhaps a handful, depending on your cooker. The more ventilation the more wood.
SLOW-GRILLED LEG OF LAMB RECIPE - REAL SIMPLE
From realsimple.com
4/5 (67)Total Time 4 hrs 15 minsServings 8-10Calories 418 per serving
- Discard the meat's tough membrane and excess fat and place the lamb in a large baking dish. Turn on a blender or food processor and drop the garlic onto the spinning blades. Turn off the machine, add the remaining ingredients, and blend to a paste. Spread the paste over the lamb. Cover and let marinate in the refrigerator 2 to 8 hours.
- Preheat the grill with all the burners on high. After 15 minutes, turn off the center burners and reduce the outer burners to medium. (If using charcoal, light 50 briquettes and let them burn until they are covered with gray ash. Push them into 2 banks on either side of the grate. Place a drip pan between the coals. Replace the grate.)
- Grill the lamb, with the grill covered, for 1 1/4 to 1 3/4 hours. (If using charcoal, add 10 briquettes after 1 hour to maintain heat.) The lamb is done when it registers 140° F on an instant-read thermometer. Let rest at room temperature for 15 minutes before carving.
- Rainy-day method:Prepare the lamb as above, but roast on a rack in a roasting pan in a 325° F oven for 1 1/2 to 2 hours or until an instant-read thermometer inserted into the meat registers 140° F. Let rest 15 minutes before carving.
GREEK-STYLE SLOW-GRILLED LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 222 per servingTotal Time 7 hrs 30 mins
- Place the lamb leg in a large baking dish. Pierce the lamb in about as many equally spaced slits as you have slices of garlic. (No need to count them. You're cooking.) Slide the garlic into the pockets.
- PREP THE MARINADE Combine the grated onion, cucumber juice, parsley, lemon juice, oil, oregano, and thyme in a medium bowl.
- Pour the onion mixture over the lamb leg and marinate in the refrigerator for at least 4 hours, preferably longer--as long as 24 hours.
- GET READY TO GRILL... If you have a rotisserie-type contraption for your grill, fantastic. If not, don't sweat it. Ready your grill for low-slow cooking over indirect heat. Charcoal is ideal. Gas, in this instance, is perfectly acceptable.
SMOKED LEG OF LAMB WITH A LEMON MINT MARINADE - HEY GRILL, HEY
From heygrillhey.com
5/5 (6)Category Main DishCuisine AmericanTotal Time 12 hrs 15 mins
- Marinate the lamb. Combine all ingredients for the marinade in a zip top bag. Add the leg of lamb to the bag and massage to evenly distribute. Place the bag in the refrigerator and allow the lamb to marinate overnight for 8-24 hours.
- Preheat the smoker. Preheat your smoker to 225 degrees F. I recommend using pecan wood for this smoke.
- Smoke the leg of lamb. Remove the lamb from the marinade and place it directly on the grill grates of the smoker. Close the lid and smoke for approximately 3-4 hours or until the internal temperature of the lamb reaches 130 degrees F (for medium doneness).
- Sear. Increase the heat on the grill to 400 degrees F and finish cooking the lamb until the internal temperature reaches 135-140 degrees F (for medium). This will give the lamb nice crispy edges for a fantastic finish.
RECIPE: GRILLED LEG OF LAMB | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 8Calories 280 per servingTotal Time 7 hrs 30 mins
- In a wide, shallow dish, stir together vinegar, oil, rosemary, garlic, pepper, sugar, and salt to make a marinade.
- Turn to coat with marinade, then cover dish and refrigerate, turning several times, at least 6 hours or up to 24 hours.
ROSEMARY GRILLED LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 2 hrs 45 minsServings 8-10Calories 349 per serving
- Combine oil and all seasonings except for rosemary sprigs in a shallow pan. Add lamb and turn to coat inside and out. Cover and chill 24 hours, turning occasionally. Let lamb sit at room temperature 1 hour before grilling. Brush off excess marinade. Tie with kitchen twine to make a compact roast.
- Meanwhile, heat a grill to medium (350° to 400°) with burner turned off (for gas) or coals pushed to half of firegrate (for charcoal) to make an indirect heat area. Or light an indirect charcoal-and-wood fire in a Cowboy Cauldron (see "Cooking in a Cauldron," below).
- Grill lamb over direct heat, turning as needed, until browned all over, 10 minutes. Set lamb on a V-shaped rack in a roasting pan. Set pan over indirect-heat area (on Cauldron, lift rack and put pan down on firegrate, then replace rack--it helps retain heat). Top meat with rosemary sprigs. Stoke the fire (see "Cooking in a Cauldron"); for charcoal, as you cook, add 6 to 8 briquets every 30 minutes. Cover charcoal or gas grill.
- 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.
BEST BBQ GRILLED LEG OF LAMB RECIPE | CHAR-BROIL AUSTRALIA ...
From charbroil.com.au
- Fat side up, use a sharp knife to create 2.5 cm long, 1.2 cm deep cuts every 5 cm or so. HOT TIP – When you preparing a large roast of any kind, making a few cuts in the top of the meat allows the marinade to infuse nicely.
- Place the lamb in a shallow casserole dish, and cover with marinade. Use your hands to massage the garlic and herbs into the meat, making sure to tuck some down inside the cuts.
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