Mint Marinated Leg Of Lamb Food

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

LEG OF LAMB WITH MINT SAUCE



Leg of Lamb with Mint Sauce image

Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 8

1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
Coarse salt and ground pepper
1 tablespoon olive oil
4 large garlic cloves, cut into 20 slivers
1/2 cup white-wine vinegar
1 cup sugar
1 cup packed fresh mint leaves, chopped
1/2 cup water

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
  • Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
  • Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

YOGURT-MINT MARINATED GRILLED LEG OF LAMB



Yogurt-Mint Marinated Grilled Leg of Lamb image

Provided by Bobby Flay

Categories     main-dish

Time 9h50m

Yield 8 servings

Number Of Ingredients 7

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

Steps:

  • Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight.
  • Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

MARINATED LEG OF LAMB



Marinated Leg of Lamb image

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

Provided by Food Network

Categories     main-dish

Yield Approximately 6 servings.

Number Of Ingredients 19

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

Steps:

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

MINT-MARINATED LEG OF LAMB



Mint-Marinated Leg of Lamb image

Categories     Lamb     Marinate     Roast     Easter     Low Carb     Mint     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1/2 cup olive oil
1/2 cup dry red wine
1/4 cup packed minced fresh mint
4 large garlic cloves, minced
2 bay leaves, crumbled
1 5-pound leg of lamb, boned, butterflied
Fresh mint sprigs

Steps:

  • Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
  • Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.

GRILLED MARINATED LEG OF LAMB WITH ASPARAGUS AND MINT CHIMICHURRI



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

Steps:

  • 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

GRILLED LEG OF LAMB WITH MANGO AND MINT SAUCE



Grilled Leg of Lamb with Mango and Mint sauce image

Provided by Food Network

Categories     main-dish

Time 11h5m

Yield 4 servings

Number Of Ingredients 28

4 ounces olive oil
3 ounces good red wine
2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat
2 tablespoons chopped lavender leaves
2 tablespoons minced garlic
3 tablespoons pineapple juice
3 tablespoons Worcestershire sauce
1 orange, peeled in strips with potato peeler
4 ounces sliced onion
4 star anise buds, cracked
1 tablespoon cracked black pepper
2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue
Garlic cloves, peeled
Hawaiian sea salt
Freshly ground black pepper
2 ounces rice wine vinegar
3 tablespoons granulated sugar
2 ounces good dry white wine
3 ounces mango puree
1 Hawaiian (Thai) chili pepper finely minced
1 tablespoon fresh grated ginger
2-ounces veal stock
2 tablespoons fresh chopped mint leaves
Fresh ground black pepper
Vegetable, grilled
Mango slices, grilled
Feta cheese
Mint sprigs

Steps:

  • Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
  • Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
  • Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
  • In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
  • Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.

BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT AND MINT



Butterflied Leg of Lamb Marinated in Yogurt and Mint image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 6 servings

Number Of Ingredients 14

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
4 scallions, finely chopped
3 large garlic cloves, minced, plus 1 large clove garlic
1/4 cup chopped fresh mint
2 tablespoons chopped fresh thyme
Grated zest of 1 lemon
1 tablespoon cracked black pepper
Salt to taste
1 (4 to 5 pound) butterflied leg of lamb
Vegetable oil cooking spray
1/3 cup extra-virgin olive oil
1 large clove garlic, crushed

Steps:

  • Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and refrigerate for 4 to 6 hours. About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature.
  • Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on the meat.
  • Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the olive oil and garlic mixture several times; continue brushing the lamb with the remaining olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb rest for about 10 minutes before slicing.

GRILLED LEG OF LAMB WITH GARLIC AND MINT



Grilled Leg of Lamb with Garlic and Mint image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time P1D

Number Of Ingredients 7

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

Steps:

  • Combine oil, mint, garlic, zest, 3 tablespoons salt, and the red-pepper flakes; season with pepper. Reserve 1/2 cup marinade.
  • Pound lamb to an even 1-inch thickness. Place lamb in a baking dish, and massage marinade into meat. Refrigerate overnight.
  • Let lamb stand at room temperature for 1 hour before grilling. Heat grill to medium-high. Brush grates with oil. Remove lamb from dish, and brush off any excess marinade. Grill lamb, flipping every 5 minutes for even cooking, until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare, 8 to 10 minutes per side. Let stand for 10 minutes. Slice lamb across the grain. Drizzle with reserved marinade.

RASPBERRY MINT MARINADE FOR LEG OF LAMB



Raspberry Mint Marinade for Leg of Lamb image

Make and share this Raspberry Mint Marinade for Leg of Lamb recipe from Food.com.

Provided by Oolala

Categories     Oven

Time 9h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup fresh mint leaves
6 garlic cloves, crushed
1/2 cup raspberry vinegar
1/4 cup soy sauce
1/2 cup red wine
1 teaspoon black pepper
1 (5 lb) boneless leg of lamb, I like it butterflied
3 tablespoons Dijon mustard

Steps:

  • Combine mint, garlic, vinegar, soy sauce, red wine, and pepper in a bowl large enough for the lamb.
  • Add the lamb in the marinade and coat the meat. Regrigerate for 8-12 hours, turning occasionally.
  • Reserve marinade and pour it into a roasting pan.
  • Preheat oven to 350 degrees F.
  • Roll and tie lamb with kitchen twine.
  • Rub mustard over the lamb.
  • Add the lamb to the marinade in the roasting pan.
  • Bake for 18 minutes per pound for medium rare meat. Let the meat sit for 20 minutes before carving.

Nutrition Facts : Calories 905.1, Fat 64.8, SaturatedFat 28.1, Cholesterol 260.8, Sodium 968.1, Carbohydrate 3.3, Fiber 0.7, Sugar 0.6, Protein 69.6

YOGURT-MARINATED LEG OF LAMB



Yogurt-Marinated Leg of Lamb image

I was looking for an easy yet different way to make Leg of Lamb for Easter dinner this year. I found this recipe at Rachael Ray's web site. The lamb turned out tender and very delicious. Served it with rosemary roasted potatoes and veggie sides. The recipes says serves 6 but we had plenty left over that I made Gyros for dinner the next night.

Provided by Paintpuddles

Categories     Lamb/Sheep

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups Greek yogurt
1/4 cup extra virgin olive oil
1/2 cup of fresh mint, chopped
1 teaspoon salt
1/2 teaspoon pepper
5 lbs leg of lamb, bone-in

Steps:

  • 1. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours.
  • 2. Preheat the oven to 350°. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. Let rest for 15 minutes before slicing.

Nutrition Facts : Calories 843.1, Fat 60, SaturatedFat 23.2, Cholesterol 253.3, Sodium 605.6, Carbohydrate 0.8, Fiber 0.6, Protein 70.5

GRILLED LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO



Grilled Leg of Lamb With Zinfandel Marinade and Mint Pesto image

This is my absolute favorite way to cook lamb. Adapted from "The Sutter Home Napa Valley Cookbook", the lamb is marinated in a combination of herbs, olive oil, brown sugar, dijon mustard, soy sauce and olive oil for 48 hours and then grilled. TO DIE FOR! And so easy. Great for company because you do this way ahead and then have time for your guests...but still have an impressive, restaurant-quality meal.

Provided by Epi Curious

Categories     Lamb/Sheep

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

5 lbs leg of lamb, boned and butterflied
5 garlic cloves, sliced into thin slivers
1 1/4 cups zinfandel (NOT WHITE ZINFANDEL!!!)
1/3 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons shallots, chopped
1 tablespoon rosemary (fresh, minced)
1 tablespoon black pepper (freshly ground)
1 cup olive oil
vegetable oil, for brushing grill rack
1 cup mint (fresh, finely chopped)
1/4 cup dry roasted peanuts (unsalted, finely chopped)
1/4 cup sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons garlic (fresh, minced fine)
salt & freshly ground black pepper

Steps:

  • Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
  • For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
  • About two hours before grilling, remove the lamb from the refrigerator.
  • Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate.
  • Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill.
  • When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare).
  • For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do).
  • Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving.
  • To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.

BBQ MINTY GARLIC LAMB



BBQ minty garlic lamb image

Infuse lamb with mint and garlic - goes really well on the barbecue, or cook indoors for 4-5 mins on each side

Provided by Good Food team

Categories     Main course

Time 20m

Number Of Ingredients 5

2 tbsp olive oil
2 garlic cloves , finely chopped
1 tbsp balsamic vinegar
20g pack mint , leaves only, chopped
4 lamb leg steaks

Steps:

  • Whisk the oil with garlic, balsamic vinegar and mint. Season to taste, then pour into a nonmetallic dish. Add the lamb, turning to coat in the marinade. Cover, then leave for 10 mins or up to 1 hr. Remove the lamb from the marinade and lay on the barbecue. Cook for 3-4 mins each side or until just cooked through. Serve with a tomato salad and pitta breads.

Nutrition Facts : Calories 356 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.25 milligram of sodium

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB



Delicious Simple Marinade for Roast Leg of Lamb image

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

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)

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!

BROILED MARINATED LEG OF LAMB



Broiled Marinated Leg of Lamb image

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

1/3 cup olive oil
1/3 cup fresh lemon juice
1 tablespoon Dijon mustard
4 garlic cloves, finely chopped
1 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1 (4 lb) boneless leg of lamb, butterflied (4 pounds)

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

More about "mint marinated leg of lamb food"

LEG OF LAMB WITH CRANBERRY AND MINT MARINADE | MINDFOOD
Put lamb into a roasting pan. Roast for 1 hour. 2. Put sauce, juice and mint leaves into a food processor and process until well combined. Transfer to a bowl. Season with salt and pepper. 3. Baste lamb liberally with cranberry mixture. Return to oven for 30 minutes for medium rare, or until lamb is cooked to your liking.
From mindfood.com


GRILLED BONELESS LEG LAMB RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Grilled Boneless Leg Lamb Recipe are provided here for you to discover and enjoy Grilled Boneless Leg Lamb Recipe - …
From recipeshappy.com


GRILLED LEG OF LAMB WITH MINT-GARLIC RUB RECIPE | EATINGWELL
In this elegant lamb recipe perfect for entertaining, boneless leg of lamb gets a mint and garlic rub. The butterflied lamb cooks in record time and the varying thickness means some slices will be more done than others, so there's something for everyone. The recipe calls for a cut that's large enough to serve about 16 people and still have enough leftovers to make an awesome …
From eatingwell.com


YOGURT-MINT MARINATED GRILLED LEG OF LAMB – RECIPES NETWORK
Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight. Step 2. Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then ...
From recipenet.org


GRILLED LEG OF LAMB WITH MINT SAUCE - NEIGHBORFOOD
In a bowl or measuring cup, whisk together the olive oil, lemon juice, salt, pepper, mint leaves, and rosemary. Add the marinade to a large ziplock bag or casserole dish. Add the leg of lamb and turn it to make sure the marinade is evenly distributed. Marinate in the refrigerator for at least 2 hours or overnight. For grilling:
From neighborfoodblog.com


MARINATED LAMB LEG - OTTOGRILLS.COM
Make the marinade. For the marinade, add olive oil, lemon juice, garlic, oregano, salt, pepper and rosemary leaves into a blender and blend it. Prepare the meat. Remove the fat and tendons from the leg of lamb. Cut the meat into slices about the width of a finger. Marinate the slices for at least 4 hours, but ideally overnight. GRILLING. Grill ...
From ottogrills.com


POMEGRANATE & MINT MARINATED LEG OF LAMB | NEWMAN'S OWN
Squeeze juice from grilled lemons. Add remaining mint, tomatoes, raisins, garlic, mint, oil, salt and pepper, and set aside. Remove lamb from marinade (reserve marinade and bring to a quick boil for basting purposes) and grill for 12-15 minutes per side, basting occasionally during grilling with reserved marinade. Remove from grill and let rest ...
From newmansown.com


LAMB MARINADE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BARBECUED LAMB LEG WITH CHARRED ONION AND MINT SALSA RECIPE
3. While the lamb is resting, grill the onions, garlic and green chillies until blistered and lightly blackened. Move to a cutting board and roughly chop it all together. Combine with the mint, apple cider vinegar, sugar and remaining olive oil. Season well with salt and pepper and mix to combine. Slice the lamb across the grain into slices 1cm ...
From goodfood.com.au


BARBECUE LAMB RECIPE WITH MINT MARINADE - BARBECUE SMOKER …
Preparation Time:-15 mins Marinade Time:-1 hour Cooking Time:-8-12 mins. Total Time:-1 hour 30 mins. Ingredients:-4 lamb leg steaks of about 175g or 6oz each ; Salt and freshly ground black pepper; New potatoes; Fire roasted red pepper salad; For the marinade. Juice of ½ lemon and zest 1 clove chopped garlic 1 spring onion chopped
From barbecue-smoker-recipes.com


ASTRAY RECIPES: MINT-MARINATED LEG OF LAMB
Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375F and continue roasting until thermometer inserted in thickest part of lamb registers 130F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint …
From astray.com


MINT-MARINATED LEG OF LAMB RECIPE - FOOD NEWS
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 […]
From foodnewsnews.com


MINT-MARINATED LEG OF LAMB RECIPE - COOKING INDEX
Mint-Marinated Leg Of Lamb. Sauteed zucchini or spinach makes a delicious accompaniment. Serve with a dry red wine such as a Naoussa from Greece or a Zinfandel or Pinot Noir from California. Baklava from a local Middle Eastern market is the ideal after-dinner sweet. Type: Lamb Courses: Main Course Serves: 8 people
From cookingindex.com


GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE RECIPE - FOOD NEWS
Crecipe.com deliver fine selection of quality Yogurt mint marinated grilled leg of lamb recipes equipped with ratings, reviews and mixing tips. Sear the lamb for 15-20 minutes over medium direct heat, turning every 3-4 minutes. Once the lamb has browned on all sides, continue cooking over medium indirect heat until the lamb has reached desired doneness, approximately one …
From foodnewsnews.com


ROAST LEG OF LAMB IN GARLIC-MINT MARINADE WITH PEA SHOOT SALAD
Rub the mint and garlic over the inside and outside of the lamb. Roll the lamb up and tie with kitchen string. Let stand at room temperature for 30 minutes. Preheat the oven to 425°F. In a large, shallow roasting pan, place the potatoes. Add 2 tablespoons of the olive oil and season with salt and black pepper. Toss well.
From cookstr.com


MINT-MARINATED LEG OF LAMB
Mint-Marinated Leg of Lamb recipe: Try this Mint-Marinated Leg of Lamb recipe, or contribute your own.
From bigoven.com


GRILLED BUTTERFLIED LEG OF LAMB WITH FRESH MINT SAUCE | SAVEUR
For the mint sauce: Using a food processor or mortar and pestle, make a paste of mint leaves, vinegar, sugar, and olive oil. Preheat grill. Remove lamb from marinade, brushing garlic and onions ...
From saveur.com


LAMB MINT JELLY - RECIPES | COOKS.COM
Home > Recipes > lamb mint jelly. Tip: Try mint jelly for more results. Results 1 - 10 of 11 for lamb mint jelly. 1 2 Next. 1. HERB - MARINATED LAMB. Slash far edges of lamb steaks in several places to ... desired doneness. Combine mint jelly and marinade. Serve warm with lamb steaks. Makes 4 servings. Ingredients: 11 (oil .. onion .. salt .. vinegar ...) 2. ROAST …
From cooks.com


SLOW-ROASTED LEG OF LAMB WITH MINT AND LEMON - GLUTEN FREE …
Slow-roasted Leg Of Lamb With Mint And Lemon might be just the main course you are searching for. One portion of this dish contains approximately 75g of protein, 30g of fat, and From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up leg of lamb, lemon zest, lower-salt chicken broth, and a few other things to make it today. To use up …
From fooddiez.com


MINT-MARINATED LEG OF LAMB - PLAIN.RECIPES
Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375F and continue roasting until thermometer inserted in thickest part of lamb registers 130F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices.
From plain.recipes


INA GARTEN YOGURT MARINATED LEG OF LAMB RECIPE - FOOD NEWS
Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
From foodnewsnews.com


YOGURT-MINT MARINATED GRILLED LEG OF LAMB RECIPE
Crecipe.com deliver fine selection of quality Yogurt-mint marinated grilled leg of lamb recipes equipped with ratings, reviews and mixing tips. Get one of our Yogurt-mint marinated grilled leg of lamb recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Yogurt-Mint Marinated Grilled Leg of Lamb Foodnetwork.com Get this all-star, easy-to …
From crecipe.com


ROAST LEG OF LAMB WITH MINT CHIMICHURRI - EVERY LAST BITE
This Roast Lamb with Chimichurri is perfect for feeding a crowd!The butterflied leg of lamb is marinated in a simple lemony herb and garlic mixture and roasted in the oven and served with a vibrant mint chimichurri sauce. This dish is Keto, Whole30, Paleo, Grain Free, Gluten Free, Dairy Free, and Specific Carbohydrate Legal.. Roast Lamb with Chimichurri is …
From everylastbite.com


ROASTED LEG OF LAMB
In a food processor blend all of the marinade ingredients together. Blot the leg of lamb dry with paper towel then rub with the marinade. Place lamb on a roasting grate over a tin foil lined sheet pan. Place in the oven and roast for 10 min. Without opening the oven door, reduce temperature to 350F.
From homepressurecooking.com


SLOW-ROASTED LEG OF LAMB WITH MINT AND LEMON - FINECOOKING
Put the lamb in a 4-quart, 15×10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turning once. Remove the lamb from the refrigerator ...
From finecooking.com


LEG OF LAMB ROASTED TO PERFECTION IN A DELICIOUS MINT …
To prepare the leg of lamb with mint marinade, sprinkle the lamb with salt to taste, then cover the whole joint with mint sauce. This allows the marinade to stick to the meat. Sprinkle 1/2 a packet of powdered mint marinade over the mint sauce and pat down. You can find powdered mint marinade in the gravy section of any large supermarket or buy it on-line at Amazon. …
From foodleclub.com


MEDITERRANEAN GRILLED LAMB LEG WITH MINT PESTO - MEDITERRANEAN …
Make the marinade. In the bowl of a food processor, add the parsley, mint, onion garlic, spices, lemon juice and olive oil. Run processor until you have a smooth green marinade. Pound lamb. Place the lamb leg on a large cutting board, cover with heavy plastic wrap.
From themediterraneandish.com


GRASS FED LEG OF LAMB, BUTTERFLIED, MINT MARINATED (1.8KG)
Grass Fed Butterflied Leg of Lamb - We believe our mint marinated butterflied whole leg of grass-fed lamb is truly outstanding. From native breed flocks that have been purely fed on lush, natural pastures rich in wild grasses, flowers and herbs to produce a rich, full flavour, our free-range lamb is sourced from small, local, family run farms in Dorset and Wiltshire with the …
From thedorsetmeatcompany.co.uk


MARINATED LEG OF LAMB RECIPES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Marinated Leg Of Lamb Recipes are provided here for you to discover and enjoy. Healthy Menu. Healthy Fried Okra Recipe Ways To Cook Okra Healthy Baked Okra Recipes Healthy Healthy Recipes For Cod Fish ...
From recipeshappy.com


ROASTED LEG OF LAMB WITH YOGURT MINT MARINADE | STONYFIELD RECIPES
8 cloves garlic (minced) Zest of 1 lemon. 1 T red wine vinegar. 1 c mint (chopped) 1/4 c lemon juice. 3 c Stonyfield Organic Whole Milk Smooth & Creamy Plain. 4 lb boneless leg of lamb. Salt and pepper to taste.
From stonyfield.com


GRILLED MARINATED LEG OF LAMB WITH ASPARAGUS - MINT CHIMICHURRI …
Rub the marinade all over the lamb in a bowl, then truss tightly and marinate for at least 3 hours in the refrigerator. Preheat a grill for direct and indirect cooking over a medium-heat fire. Grill the lamb over direct heat until nicely charred, about eight minutes per side, turning often. Then move to indirect heat, cover, and cook until the ...
From foodnetwork.co.uk


Related Search