Marinated Leg Of Lamb Food

facebook share image   twitter share image   pinterest share image   E-Mail share image


Roasted Leg of Lamb image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (6 to 8 pound) leg of lamb, bone-in
3 tablespoons Dijon mustard, divided
1 cup dry white wine
2 cloves garlic, peeled and lightly crushed
Sea or kosher salt
Freshly ground black pepper
1 small bunch fresh thyme, leaves removed from stem
2 tablespoons extra-virgin olive oil
2 tablespoons dry sherry


  • Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.
  • Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.
  • In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.
  • After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.
  • Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb.
  • Slice the lamb (against the grain) and serve family style.


Moroccan-style barbecued leg of lamb image

Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 11

50g butter , melted
3 tbsp olive oil
2 tsp each ground cumin , coriander and praprika
1 tbsp thyme leaves
3 garlic cloves , crushed
zest and juice 1 lemon
1 tsp harissa
2 ½kg leg of lamb , butterflied
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt


  • 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.

Nutrition Facts : Calories 734 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 81 grams protein


Roast Leg of Lamb with Rosemary image

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

Provided by JMASS

Categories     Meat and Poultry Recipes     Lamb     Leg

Time P1DT1h35m

Yield 10

Number Of Ingredients 8

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


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

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


Grilled Marinated Leg of Lamb with Asparagus and Mint Chimichurri image

Lamb and mint are a classic combination that doesn't need to be messed with, but the chimichurri sauce in this recipe is a fun riff on these spring staples.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h45m

Number Of Ingredients 8

9 cloves garlic, 7 minced and 2 whole
3/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh lemon juice
Kosher salt and freshly ground pepper
1 (6-pound) boneless leg of lamb
2 pounds asparagus, trimmed
2 cups fresh flat-leaf parsley leaves
2 cups fresh mint leaves


  • 1. Stir together the 7 minced garlic cloves, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a large bowl. Rub the marinade all over the lamb in a bowl, then truss tightly and marinate at least 3 hours in the refrigerator. 2. Preheat a grill for direct and indirect cooking over a medium-heat fire. Grill the lamb over direct heat until nicely charred, about 8 minutes per side, turning often. Then move to indirect heat, cover, and cook until the internal temperature reaches 125 degrees F for medium-rare, about 50 minutes, turning occasionally. Transfer the lamb to a cutting board and let rest 15 minutes.
  • 3. Toss the asparagus with the 2 tablespoons olive oil, salt, and pepper. Grill the asparagus until tender, 6 to 8 minutes.
  • 4. Pulse the remaining 2 whole garlic cloves in a food processor with the parsley, mint, the remaining 1/2 cup oil, the remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve the lamb, sliced, with the asparagus and chimichurri sauce.

Nutrition Facts : Calories 529 calorie, Fat 29.5 grams, SaturatedFat 7.5 grams, Cholesterol 168 milligrams, Sodium 267 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 57 grams, Sugar 3 grams


Delicious Simple Marinade for Roast Leg of Lamb image

This was a recipe that I originally got from 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

75 ml honey, room temperature
30 ml Dijon mustard
30 ml rosemary, chopped (fresh or dried)
15 ml oregano, chopped (fresh or dried)
3 garlic cloves, minced
10 ml lemon juice
5 ml black pepper, freshly ground
5 ml coarse sea salt, freshly ground
5 ml mint, chopped (fresh or dried)


  • 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!


Greek Lamb Marinade image

This Greek-style marinade can be applied to any meat but is particularly good on lamb. The meat soaks up the flavors and becomes very tender.

Provided by Derrick Riches

Categories     Entree     Sauce

Time 10m

Yield 4

Number Of Ingredients 8

2 lemons
1/4 cup olive oil
2 to 3 cloves garlic (minced)
2 tablespoons fresh oregano leaves (finely chopped)
1 teaspoon fresh thyme leaves (roughly chopped)
1 whole bay leaf
1 teaspoon sea salt
1/4 teaspoon coarse ground black pepper


  • 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.

Nutrition Facts : Calories 222 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 2 g, Sodium 534 mg, Sugar 12 g, Fat 14 g, ServingSize Makes 1 1/2 cups (8 servings), UnsaturatedFat 0 g


Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 11

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped


  • Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
  • Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
  • Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium


Marinated Lamb image

Provided by Jamie Oliver

Categories     main-dish

Time 1h16m

Yield 10 to 12 servings

Number Of Ingredients 20

1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces (500 grams) natural yogurt
1/2 (14-ounce/400 gram) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce/400 gram) can chick peas, drained
Ground cumin
Coriander seeds
Olive oil
Salt and freshly ground black pepper


  • Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
  • Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
  • Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
  • Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
  • To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
  • Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
  • Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.


Lamb Marinade image

This lemony garlic marinade is the perfect way to make any cut of lamb sing. Marinate at least one hour before cooking, but as long as overnight! If you're grilling, make sure to reserve some marinade for basting.

Provided by April Woods

Categories     Marinade     Sauce

Time 2m

Number Of Ingredients 5

1/4 cup olive oil
1/2 cup lemon juice
1 large head of garlic (about 12 large cloves, peeled)
1 teaspoon salt
1/2 teaspoon pepper


  • 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


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


  • 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.


Leg of Lamb with Harissa Yogurt Crust image

A simple recipe for Leg of Lamb with a Harissa Yogurt Crust. This bone-in lamb leg yields a beautiful flavorful crust with juicy tender meat.

Provided by Sylvia Fountaine | Feasting at Home

Categories     main

Time 3h

Yield 8

Number Of Ingredients 12

5 1/2 - 6 1/2 lb leg of lamb, bone-in.
8-10 fat garlic cloves
2 shallots, quartered
3-4 tablespoons Harissa Paste
2 tablespoons preserved lemons(or 1 tablespoon lemon zest)
2 teaspoons salt
2 teaspoon cumin
1 teaspoon caraway seeds, optional
1 teaspoon pepper
2 tablespoons fresh thyme (or one tablespoon dried)
2 tablespoons olive oil
1/2 cup thick whole milk yogurt, plain


  • Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor. See notes. Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle generously with salt and bring to room temp for at least 1 hour.

Nutrition Facts : ServingSize 8 ounces, Calories 576 calories, Sugar 0.9 g, Sodium 680.3 mg, Fat 40.2 g, SaturatedFat 16.3 g, TransFat 0 g, Carbohydrate 2.6 g, Fiber 0.4 g, Protein 48.1 g, Cholesterol 215.1 mg


Yogurt Marinated Leg of Lamb - North Africa image

Make and share this Yogurt Marinated Leg of Lamb - North Africa recipe from

Provided by Mme M

Categories     Lamb/Sheep

Time P2DT30m

Yield 6 serving(s)

Number Of Ingredients 10

3 -4 lbs leg of lamb, partly boned
2 lemons, juice of
2 teaspoons cumin seeds
1 teaspoon coriander seed
1 teaspoon black peppercorns
2 cloves
1 cinnamon stick, short
15 ounces unsweetened plain yogurt


  • Two days before you cook the lamb outside on the BBQ, make a 'butterfly cut' along the bone, or ask the butcher to do it!
  • Place the butterfly-cut leg of lamb in a close fitting container, pour the lemon juice over the top and sprinkle with a little salt. Cover and chill for 24 hours.
  • The next day, toast (dry-fry) the spices in a small pan over low heat for 2 - 3 minutes, stirring until you smell the heavy aroma. Grind as finely as possible in a food processor or spice mill, and place in a bowl.
  • Add the yogurt and mix thoroughly to make the marinade.
  • Remove the meat from the container and wipe any juices from the base. Spoon in half the marinade, then lay the lamb down onto this. Cover with the remaining marinade, ensuring that all the meat has marinade on it.
  • Chill for a further 24 hours.
  • Return to room temperature at least 2 hours before cooking.
  • Light the BBQ an hour before cooking.
  • Brush the marinade off the lamb, and discard it.
  • Sprinkle the outside of the meat with a little seasoning (salt, pepper, new spices), and lay on the grill, seasoned side down, about 8 - 10 inches from the coals.
  • Leave untouched to cook for 15 minutes.
  • Season the upper surface of the lamb before turning. Cook this side for 15 minutes.
  • Remove and set aside for 10 minutes, to seal in all the juices.
  • Carve across the grain in thick slices.
  • Serve with a warm chickpea salad or a couscous salad, and slices of cucumber, tomato and salad greens.

Nutrition Facts : Calories 510.8, Fat 33.4, SaturatedFat 14.8, Cholesterol 161.9, Sodium 166, Carbohydrate 5.5, Fiber 0.4, Sugar 4, Protein 45.1


Easy Boneless Honey Marinated Butterflied Leg of Lamb image

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

1 (5 lb) boneless butterflied leg of lamb
1/3 cup honey
1/3 cup vegetable oil
1 lemon, juice of
2 tablespoons Dijon mustard (can use a couple tablespoons more if desired)
1 small onion, chopped
2 tablespoons minced fresh garlic (can use more)
1 tablespoon fresh rosemary
1 teaspoon seasoning salt (or use white salt)
black pepper


  • 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.

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


Marinated Boned Leg of Lamb image

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

2/3 cup chopped onion
3/4 cup olive oil
1/4 cup vinegar
1 teaspoon black peppercorns
1 teaspoon salt
1/4 teaspoon oregano
1 bay leaf, crushed
2 cloves garlic, crushe
6 -7 lbs leg of lamb, deboned


  • 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 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


  • 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.


Lavender-Marinated Leg of Lamb image

From Food & Wine's website. I wanted to use my lavender and I love lamb so this caught my eye. The blurb on the recipe says to try to butterfly the lamb so it's about the same thickness all over and will cook evenly on the grill or have the butcher do it for you. The lamb is marinated overnight, so plan accordingly. Time doesn't reflect marination time. Serve with roasted tomato halves.

Provided by Oolala

Categories     Lamb/Sheep

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 (5 lb) leg of lamb, butterflied, trimmed
4 anchovy fillets, cut crosswise into 24 pieces
2 garlic cloves, each cut into 6 slices and halved lengthwise
2 teaspoons rosemary, minced
1/4 cup extra virgin olive oil, plus more for serving
1/4 cup dry white wine
1 tablespoon dried lavender, for cooking
black pepper, freshly ground
lemon wedge, for serving


  • Using a small, sharp knife, make 24 incisions all over the lamb.
  • Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary.
  • In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.
  • Add the lamb and coat well.
  • Cover and refrigerate overnight.
  • Light a grill. Bring the lamb to room temperature and season with salt and pepper.
  • Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare.
  • Transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it.
  • Serve with lemon wedges and additional olive oil.

Nutrition Facts : Calories 641.1, Fat 45.2, SaturatedFat 17.4, Cholesterol 191.7, Sodium 235.6, Carbohydrate 0.5, Sugar 0.1, Protein 53.3


Hibiscus-Marinated Leg of Lamb image

Categories     Tea     Lamb     Marinate     Roast     Spring     Gourmet

Yield Serves 8

Number Of Ingredients 11

1 quart water
3 large garlic cloves, peeled and smashed
10 black peppercorns, coarsely cracked
1 cup dried nontoxic and organic hibiscus flowers (1 1/2 oz) or 20 bags Red Zinger tea leaves (1 box), removed from bags
1/4 cup sugar
1 6- to 8-lb leg of lamb, with aitch bone (rump bone) removed by butcher
2 tablespoons olive oil
1 tablespoon red currant jelly
2 tablespoons cold unsalted butter, cut into pieces
Special Equipment
2 extra-large (2-gallon) sealable plastic bags


  • 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.


Marinated Leg of Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Yield Serves 6 to 8

Number Of Ingredients 7

1 cup Sangiovese wine
2 cups extra-virgin olive oil
2 1/2 cups loose rosemary leaves, very finely ground (about 3/4 cup)
8 cloves garlic, coarsely chopped
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
1 five-pound butterflied leg of lamb, flattened


  • 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.


Yogurt-Marinated Roast Leg of Lamb image

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

1 4-inch piece ginger, about ¼ cup chopped
4 cloves garlic
1 yellow onion
1 bunch parsley, divided
1 bunch cilantro, divided
1 quart whole-milk yogurt
2 tablespoons kosher salt
1 bone-in leg of lamb, 5?7 pounds
1 cup whole almonds, toasted, oven-toasted at 350 degrees F for 8?10 minutes
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Kosher salt


  • 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.


Marinated Leg of Lamb image

Provided by James Beard

Categories     Wine     Lamb     Marinate     Roast     Red Wine     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 9

1 good-size leg spring lamb, boned and tied
rosemary or tarragon
2 to 3 onions, thinly sliced
1 bay leaf
Few sprigs parsley
1 clove garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Red wine


  • 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.


Greek Marinated Leg of Lamb image

This is a classic Greek rotisserie leg of lamb with a delicious lemon and herb dressing-a great meal for any occasion or holiday.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 2h25m

Yield 6

Number Of Ingredients 17

3- to 4-pound leg of lamb (boned and tied)
For the Marinade:
3 tablespoons lemon juice (juice of 1 1/2 lemons)
1 tablespoon lemon zest (zest of 1 lemon)
1/4 cup olive oil
3 cloves garlic (minced)
1/4 cup fresh oregano
1 teaspoon fresh thyme
1 teaspoon onion powder
1 teaspoon black pepper (freshly ground)
For the Herb Dressing:
1/4 cup fresh oregano (lightly chopped)
1 tablespoon lemon juice (juice of 1/2 lemon)
1 teaspoon fresh thyme
1 tablespoon olive oil
1 teaspoon sea salt
Dash of black pepper (freshly ground)


  • 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


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


  • 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.

More about "marinated leg of lamb food"

marinated-leg-of-lamb-recipe-eat-smarter-usa image
The following day, preheat the oven to 220°C (approximately 430°F). Place the foil-wrapped lamb into the oven, and cook for 2 hours. …
Servings 4
Total Time 14 hrs 15 mins
Cholesterol 528.84 mg
Calories 1150 per serving

marinated-leg-of-lamb-recipe-by-chefathome-ifoodtv image
Sprinkle the rosemary, salt, and pepper over lamb. Mix together the mustard, lemon juice, olive oil, and soy sauce and marinate the lamb in the mixture in the refrigerator overnight. One hour before cooking remove the …

Mixing the marinade in a food processor is the fastest way to prepare it. Whisking works fine as well. I place meat in a large Pyrex covered dish to marinade overnight before …
Cuisine American
Category Main Course
Servings 4
  • The next day, light the grill and heat to a low heat. I use a Big Green Egg and let it heat to about 300°.

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. Remove the lamb and discard the marinade and ginger. Pre-heat the oven to 450°F or prepare coals or gas barbecue.
4/5 (7)
Total Time 50 mins
Category Dinner, Lamb, Main Course
Calories 322 per serving

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.
Cuisine Argentinian
Category Main Course
Servings 10
Total Time 4 hrs 30 mins

Light a grill. Bring the lamb to room temperature and season with salt and pepper. Grill the lamb over a moderately low fire for about 40 minutes, or …
Servings 8
Total Time 1 hr 20 mins

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 ...
Servings 6
Calories 363 per serving
Category Main

Just mix the seasoning and spread it on the marinated leg of lamb. Spread it all over the body and put it on the onion in the baking pan. Step 7. Spread the remaining onion and garlic slices over the leg. Spread the remaining onion and garlic slices over the leg. Step 8. Wrap the leg tightly with tin paper. Wrap the leg tightly with tin paper. Step 9. Put it in the oven and …
Category Roasted Lamb Leg With Cumin

1. Preheat the oven to 140°C. 2. Put the lamb in a roasting or baking dish and make incisions on the top of the lamb leg (small cuts) all over the meat with a sharp knife. 3. Stuff the sliced garlic with some of the thyme and rosemary sprigs into
Servings 10
Category Main-Course, Lunch

Marinated Leg Of Lamb. By: Mexican.Chef. Homemade Greek Gyros With Tzatziki -Pit Barrel Cooker. By: MothersBBQ. Mustard-Crusted Lamb. By: PAllenSmith. RAAN - Roast Leg Of LAMB With Gravy And Potatoes. By: Kravings.Blog. Boneless Lamb Roast with Goat's Cheese and Red Peppers. By: Kravings.Blog. Greek-Inspired Meatballs . By: Relish. Halibut With Watermelon …
Garlic 3 Clove (15 gm) , cut up
Turnip 1 Small , peeled and chopped
Leg lamb 5 Pound , with shank bone cut short
White wine vinegar 1 Cup (16 tbs)

Pulse yogurt in food processor several times, pour in olive oil and pulse 2 or 3 times. Add remasoning ingredients and pulse until blended. A variation on the above involves the addition of 1 small onion pureed in the food processor. Herb and Garlic Marinade (from Savannah Seasons 1/2 cup olive oil 1/4 cup chopped fresh thyme leaves 1/4 cup chopped …

Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Blot lamb legs dry with paper towel, then place in a resealable plastic bag. In the bowl of a food processor, combine olive oil, beef stock, red wine, lemon, mint, rosemary, sage, red onion, garlic, Dijon, Worcestershire sauce, brown …

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds! Whisk 1-3/4 cups salad dressing with the pomegranate molasses and 1 tablespoon mint. Place lamb in a glass baking dish (9 x 12') and cover with mixture. Let sit at room temperature for an hour, turning occasionally. Heat grill to …

Rub half the marinade over the surface of lamb, pushing some marinade into slits. Turn the lamb over and repeat. Cover the dish with cling film and refrigerate for up to five hours. Bring the lamb to room temperature for an hour before cooking. 2) Heat your oven to 200°C/400°F. 3) Sprinkle your salt and pepper evenly over the lamb. Place the ...

Italian Marinated Leg of Lamb - this super easy recipe for roasted leg of lamb is delicious, tender, juicy, and bursting with Italian herb flavor. Leg of lamb is one of our favorite foods for Easter dinner - served with buttery soft dinner rolls , scalloped corn , tabbouleh , …

Besides the “classic lamb marinade ingredients” like garlic, rosemary, olive oil, lemon juice, salt, and pepper, I add coriander seeds and lemon zest. Try it, it’s phenomenal. First, grind all the dry ingredients before adding the lemon juice and olive oil. Once your marinade is all mortared and pestled, it’s time to rub it in. Grab your leg of lamb and make a couple slits …

Well, as the lamb thaws, it will release water and this will impact your marinade. How much time do you have? Best is always to thaw in the fridge, food safety issues, yes, but also because it is gentle on the connective tissues and fibers that have been disturbed by freezing to begin. Second best (and pretty quick) is under running water--a boned leg should thaw …

In a blender or a food processor, blend together the Curry Yogurt Marinade ingredients until smooth. In a large bowl, mix together the marinade and lamb, making sure the pieces are well coated. Cover with plastic wrap and marinate in the refrigerator at least 4 hours. Heat the oil in a large non-stick skillet or saucepan over medium-high heat.

Aug 13, 2021 · You can use this marinade on all cuts of lamb. Plan on marinating chops and small cuts for about 4 to 5 hours; large cuts like leg of lamb should be marinated for 8 to 24 hours. Double or triple the recipe for larger cuts. The process of marinating imparts flavor to the meat while often tenderizing tougher cuts. From ...

2 Mix the marinade ingredients together in a large bowl. Place lamb in the bowl and carefully rub marinade over the lamb. Cover and refrigerate overnight. 3 Cook lamb over high heat on the barbeque, turning frequently, for about 20-25 minutes. Remove from heat and place on a chopping board.

The lamb is served atop a bed of thinly sliced fennel and herbs marinated in red pepper flakes and lemon juice - and truly, it was exactly what the lamb needed to balance its saltiness. Alison doesn’t mention this, but after 3 hours of braising, the sliced fennel bulb that cooks underneath the lamb in the braising liquid is soft and infused with all of the lamb’s …

• 6 - 7 lb leg of lamb, boned, butterflied, and trimmed of fat . DIRECTIONS. For the marinade combine the olive oil, lemon juice, salt, pepper, parsley, oregano, bay leaves, onion, and garlic in a large shallow glass baking dish. Marinate the lamb in the refrigerator overnight or up to three days, turning the meat a few times a day.

This grilled butterflied leg of lamb marinated in yogurt is a mediterranean specialty that uses yogurt and mint marinade to tenderize and flavor the meat. Lamb is one of those cuts of meats where you either love or hate it. Preheat a charcoal grill or the oven broiler. Remove lamb from marinade and reserve marinade. If a grill is used, put the lamb flat on the grill. If the broiler is …

Make the marinade: In a food processor puree the onion, garlic, gingerroot and pepper, scraping down the sides with a rubber spatula, add the soy sauce, the honey, and the oil, and blend the mixture until it is just combined. Coat the lamb on both sides with the marinade and enclose it in a plastic bag. Let the lamb marinate, chilled, turning ...

The marinade paste is on the thin side but boy does the aroma of garlic and lemon permeate the kitchen. I only marinated the lamb for 4 hours before roasting the leg. The results were absolutely phenomenal. The lamb was gently scented with the garlic and lemon and the rosemary was a nice woodsy note in the background.

Leg of Lamb. 1. Preheat oven 150.C. 2. Make the lamb marinade by finely chopping up the garlic, rosemary, thyme, parsley, big pinch of salt and pepper and mixing this in a bowl with approx. 2 tbsp ...

Related Search