LAMB MARINADE
Steps:
- Combine all ingredients and blend until smooth. I like to use my immersion blender, but an upright would work well too.
- Use half for marinade, and reserve second half for basting, dipping, and dressing.
- Makes about 1 cup of marinade.
- Enjoy!
Nutrition Facts : Calories 127 kcal, ServingSize 1 serving
MARINATED BBQ BONELESS LEG OF LAMB
A Moroccan lamb marinade brings so much flavour to this BBQ boneless leg of lamb! Using butterflied lamb speeds up grilling time and the boneless meat is incredibly succulent and easy to carve. Cook on your barbecue or in the oven in case of rain!The marinade is enough for two boneless legs of lamb, around 900g/2 pounds each, or one larger piece. A larger piece will require longer cooking time (see notes).
Provided by Lucy Parissi | Supergolden Bakes
Categories BBQ Main Course
Number Of Ingredients 12
Steps:
- Prepare the marinade: add the ground cinnamon, cumin, coriander, turmeric and garlic granules into a large container. Stir Add the lamb and rub the marinade all over. Cover and chill for 2-4 hours, or overnight if you prefer.
- Prepare your barbecue for two zone cooking. Pile the coals on one side of the BBQ and light. Leave the other side empty of coals or add a very sparse layer of coals (once they are hot). Wait until the coals have turned ashy and any flames have died down before grilling.
- Take the lamb out of the fridge and let it come to room temperature for at least 30 minutes while your BBQ is heating up. Remove the lamb from the BBQ marinade and discard any leftover marinade. Season liberally with salt on both sides.
- Place the lamb fat side down on the hot side BBQ and sear for 4 minutes. Have a spray bottle of water handy in case you get flare ups due to the fat dripping on the coals.
- Flip the lamb over and sear on the other side.
- Now move the lamb to the cooler side of your barbecue, fat side down. Close the lid and cook for 20 minutes then check the temperature with a meat thermometer. The lamb is ready when it registers around 63°C (145°F) for medium rare on a meat thermometer inserted into the thickest part of the meat (see also grilling times for lamb notes). If it's not ready yet continue cooking for a further 5-10 minutes.
- Rest the cooked lamb loosely covered with foil for 15 minutes. Slice into thin slivers, pouring any meat juices over the slices. Serve immediately.
- Preheat the oven to 180° (350°F).
- Brush a griddle pan with oil and sear the lamb for 4 minutes per side, pressing down so that it browns evenly. This may be quite smoky so open a window or turn an extractor fan on!
- Transfer the lamb onto a rack set over a roasting tin. Cook for 30 minutes then check the temperature of your lamb. Continue cooking for another 10 minutes or longer, depending on size. Rest before serving.
Nutrition Facts : Calories 742 kcal, Carbohydrate 7 g, Protein 38 g, Fat 62 g, SaturatedFat 24 g, Cholesterol 164 mg, Sodium 533 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
ROAST LEG OF LAMB WITH ROSEMARY
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
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
LAMB MARINADE RECIPES (FROM ALL OVER THE WORLD)
From several options of marinade for lamb chops to other cuts of lamb marinade recipes. On average each yields just over a cup - enough for a leg of lamb, lamb shoulder or four to six lamb chops. More ideas in the post.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 5m
Number Of Ingredients 23
Steps:
- For the Mint Yogurt Marinade - chop the mint, mince the garlic, squeeze the lemon juice and mix the ingredients together. Cover the lamb chops completely. This marinade also tenderizes, so do not use it overnight - 2 to 3 hours is ideal.
- For the Spiced Dark Ale Marinade - first soak the star anise in the ale for 5 minutes then add the rest of the ingredients and whisk until combined. Cover the lamb chops with the marinade.
- For the Greek Marinade - chop the oregano (or use the dried version) and mince the garlic. Mix all the ingredients and rub all over the lamb chops.
DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB
This was a recipe that I originally got from allrecipes.com and have since modified. It is very simple and quick to make, but it yields one of the most delicious tasting roasts I've ever had. Be prepared for people to ask for seconds!
Provided by Slains Girl
Categories Low Protein
Time 15m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 9
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!
GRILLED MARINATED LEG OF LAMB
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 YOGURT-MARINATED LEG OF LAMB
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
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.
MARINATED BONED LEG OF LAMB
Wonderful roasted leg of lamb. Either you drool over it or you despise it. You can also BBQ this recipe. Very tender results from this recipe
Provided by Bergy
Categories Lamb/Sheep
Time 2h15m
Yield 6 Servings depending on the size of the leg
Number Of Ingredients 9
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.
MARINATED LEG OF LAMB
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Yield Serves 6 to 8
Number Of Ingredients 7
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.
STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE
Provided by Food Network
Categories main-dish
Time 9h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag. Pour in the marinade and seal the bag. Refrigerate and let sit as long as you can, even overnight.
- Light the grill, putting the coals all on 1 side.
- Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped. Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides. Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky.
- Take the lamb out of the marinade and pat it dry with paper towels. Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves. Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge. Grab the end closest to you and slowly roll the leg up. Tie well with butchers twine. Liberally sprinkle the outside of the lamb with shawarma spice.
- Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side. Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times. When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes. To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine.
YOGURT-MARINATED ROAST LEG OF LAMB
A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)
Provided by Paul Berglund
Categories main-dish
Time P2DT4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
- Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
- Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
- After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
- After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
- Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
- Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.
EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB
Try this on the grill, it's awesome! (heat the grill to high, sear the lamb for about 5 minutes on all sides, reduce the grill heat to medium and cook for about 30 minutes for med-rare). Plan ahead the lamb needs to marinade for 24 hours. Since the lamb is butterflied you will need a large baking pan to cook in the oven, to save time as your butcher to butterfly it for you.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
- Add in the lamb and turn to coat in the marinade.
- Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
- When ready to cook, remove the lamb from the plastic bag and discard marinade.
- Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
- Set oven to 425 degrees.
- Pat the lamb dry with paper towel.
- Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
- Transfer the lamb to a large greased baking sheet.
- Cook the lamb for about 20-25 minutes for medium-rare.
- Let rest 15 minutes before slicing.
- DELICIOUS!
Nutrition Facts : Calories 700.8, Fat 33.6, SaturatedFat 10.3, Cholesterol 238.1, Sodium 360.2, Carbohydrate 18.8, Fiber 0.5, Sugar 16.3, Protein 78
GRILLED LEG OF LAMB
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.
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
BROILED MARINATED LEG OF LAMB
Serve with a tasty mint sauce ,potatoes of your choice and veg.I like roasted potatoes and some asparagus.
Provided by Lorrie in Montreal
Categories Lamb/Sheep
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, mustard, garlic, oregano and pepper in a plastic food-storage bag.
- Place lamb in bag, seal and refrigerate 6 to 24 hours.
- Heat broiler. Drain lamb, reserving any marinade.
- Place lamb on a rack in a roasting pan.
- Broil 6 inches from heat, 15 minutes on each side.
- Baste meat once or twice with reserved marinade.
- Tent foil over lamb and continue cooking 10 to 15 minutes more or until an instant-read thermometer registers an internal temperature of 145 degrees F. for medium-rare or 160 degrees F. for medium.
- Remove lamb; let stand, covered with foil, 10 minutes before slicing.
- To Grill Lamb: Prepare a charcoal grill with hot coals, or heat a gas grill to high.
- Place lamb on grill rack and sear, turning once, until well browned on both sides, about 10 minutes total.
- Lower heat to medium or move lamb to cooler edge of grill; cook 15 to 20 minutes longer or to desired doneness.
- Baste meat once or twice with reserved marinade.
- Season with salt and pepper to taste.
- Remove lamb; let stand, covered with foil, 10 minutes before slicing.
Nutrition Facts : Calories 405.2, Fat 31.9, SaturatedFat 12.1, Cholesterol 104.3, Sodium 99.1, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 27.2
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.
Nutrition Facts : Calories 890 kcal, Carbohydrate 3 g, Cholesterol 281 mg, Fiber 1 g, Protein 78 g, SaturatedFat 22 g, Sodium 556 mg, Sugar 0 g, Fat 61 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MARINATED LEG OF LAMB
Steps:
- Have the leg boned, leaving just the shank bone, and tied firmly. Pique surface of meat with garlic (cut gashes and insert garlic slivers). Rub leg well with rosemary and tarragon and put it in a deep kettle with the onion, bay leaf, parsley, garlic, salt, 1 teaspoon rosemary, pepper, and enough red wine to cover half the meat. Marinate in refigerator for 30 to 48 hours, turning leg several times to bathe it evenly.
- To cook, put leg in roasting pan and roast at 375° F, basting occasionally with some of the marinade. Allow 15 minutes per pound for rare lamb or about 18 minutes per pound for medium rare. If you use a meat thermometer, the lamb will be cooked rare when the thermometer registers 140°F.
- Serve with boiled white beans mixed with chopped garlic, chopped parsley, and olive oil. With this, drink a California Pinot Noir.
MARINATED LEG OF LAMB
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
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.
More about "marinated boned leg of lamb food"
HOW TO COOK BONELESS LEG OF LAMB - ROAST WITH GRAVY ...
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Ratings 14Total Time 3 hrs 30 minsCategory Dinner, Lunch, Main CourseCalories 210 per serving
SERIOUSLY TASTY BUTTERFLIED & MARINATED LEG OF …
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Estimated Reading Time 7 mins
HERB MARINATED HANGING LEG OF LAMB - OVER THE FIRE COOKING
From overthefirecooking.com
Cuisine ArgentinianCategory Main CourseServings 10Total Time 4 hrs 30 mins
- Score the outside fat layer of your leg of lamb. In a blender, mix the ingredients for the Herb Marinade until smooth. Place your leg of lamb into a food safe bowl and pour marinade over top. Place in the fridge to marinate for at least 4 hours but ideally overnight. Rotate the leg of lamb every 4-6 hours to marinate evenly.
- Preheat your fire to a medium-high temperature of 325F. Place you hanging device (tripod or otherwise) so that the leg will hang about 2 feet away from the fire.
- Using a butcher's hook, hook the leg of lamb. Secure the leg to your hanging device with the bone side facing up and with a cast iron skillet underneath to catch fat drippings. Let cook for 1 hour in order to brown. Rotate the leg of lamb around to cook for another hour in order to brown. Once fully browned, continue cooking in 30 minute intervals before rotating. Baste the lamb with the dripping throughout the cook for additional moisture. Cook the leg of lamb until the internal temperature reads 145F. Keep adding wood to maintain temperature.
MINT AND HONEY BONELESS LEG OF LAMB - EVERYDAYMAVEN
From everydaymaven.com
5/5 (2)Total Time 1 hr 25 minsCategory MainsCalories 243 per serving
- Combine garlic, mint leaves and rosemary leaves in the bowl of a food processor. Process until finely chopped.
- Add avocado oil, honey, dijon mustard, salt, pepper and red pepper flakes. Pulse until combined.
- Place lamb in a foil lined roasting pan and evenly rub the marinade all over the meat. Try to get underneath the ties and get some of the marinade into the center and as many places as possible for the most flavor.
BUTTERFLIED AND MARINATED LEG OF LAMB - GREAT EIGHT FRIENDS
From greateightfriends.com
4/5 (7)Total Time 50 minsCategory Dinner, Lamb, Main CourseCalories 322 per serving
- Combine the first 8 marinade ingredients in a blender. (I use the blender but a whisk could also be used.)
- Set aside a small amount of marinade (about 1/2 cup or more if you doubled the recipe) for drizzling on the lamb at serving time.
- In a large container, combine the remainder of the marinade, ginger root, and lamb and marinate the lamb for a minimum of 2 hours in the refrigerator. I usually marinate the lamb overnight. Turn the meat in the marinade at least once.
TAMARIND AND SESAME MARINATED BUTTERFLIED LEG OF LAMB ...
From nadialim.com
Servings 6Estimated Reading Time 2 minsCategory MainCalories 363 per serving
- Mix all marinade ingredients together. Cut off any excess fat and sinew from the lamb. Place lamb in a clean, sealable plastic bag with the marinade. Seal and refrigerate for at least 2 hours, or up to 2 days. Turn a few times while marinating.
- When ready to cook, bring meat up to room temperature. Remove meat from bag, reserving marinade, and season with salt. Cook on a preheated BBG grill (medium to high heat) for 12-15 minutes on each side (for medium rare), or until done to your liking. Set meat aside to rest for 10 minutes.
- Pour leftover marinade and any juices from the resting lamb into a small pot and boil on the stove top for 3-4 minutes until it is had thickened to a sauce.
- To serve, slice lamb across the grain. Lay slices on a platter, spoon over sauce and sprinkle over sesame seeds, mint and coriander. Serve with barbequed vegetables like eggplant and capsicum.
ROAST BONE IN LEG OF LAMB RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 1Calories 527 per servingCategory Main
- Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
BONELESS LEG OF LAMB RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
Reviews 2Category Main CourseCuisine AmericanTotal Time 50 hrs 30 mins
- In a food processor, blend 12 garlic cloves, 1/3 cup sage, 1/3 cup rosemary, 1/4 cup thyme, 1/3 cup mint, 1/2 tbsp salt, 1/2 tsp black pepper, and 1/2 cup olive oil. I didn't want to take out the entire food processor so I used the chopper attachment of my Cuisinart smart stick. Once the herbs and garlic are blended well, set aside.
- Lay out a few pieces of plastic wrap onto a flat surface. ( I do this for easy clean up). Rinse the lamb with cold water, blot it with a paper towel and place it onto the plastic wrap.
- Season the butterflied lamb leg with salt and pepper to taste (depending on the size). Then rub the garlic and herb mixture onto the lamb, but reserve a little for the outside
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