Ruth Macphersons Butterflied Leg Of Lamb Marinade Food

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BUTTERFLIED LEG OF LAMB (WILLIAMS-SONOMA)



Butterflied Leg of Lamb (Williams-Sonoma) image

I haven't tried this yet but recipe says that it "goes well with garlicky mashed potatoes, grilled potatoes, potatoes roasted with rosemary, or rice pilaf."

Provided by Oolala

Categories     Lamb/Sheep

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup cider vinegar
1/3 cup sugar
2/3 cup fresh mint leaves, chopped
1 pinch salt
2/3 cup dry red wine
1/3 cup olive oil
2 tablespoons shallots, chopped
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 (6 -7 lb) leg of lamb, boned, butterflied and trimmed of visible fat

Steps:

  • For the sauce, combine the vinegar and sugar in a small saucepan and bring to a boil, simmering just until the sugar dissolves.
  • Remove from the heat and add the mint and salt; set aside to allow the flavors to mellow.
  • To prepare the lamb, place it in a glass or porcelain dish or enameled baking pan large enough for it to lie flat.
  • Stir together the wine, oil, shallots, rosemary, garlic, salt and pepper.
  • Pour over the lamb and marinate for at least 2 hours, or all day if you wish, turning occasionally.
  • Prepare grill and position rack 4-6 inches from flame.
  • Remove lamb from the marinade and pat dry with paper towels but reserve marinade.
  • Place lamb on the rack and grill 35-45 minutes, turning frequently and brushing occasionally with the reserved marinade.
  • The meat should remain pink inside; make a cut in the thickest part to check.
  • Remove from the grill and let rest 5 minutes, covered loosely with foil.
  • Carve across the grain into thin slices and serve with the mint sauce.

Nutrition Facts : Calories 1093.8, Fat 73.2, SaturatedFat 28, Cholesterol 303.9, Sodium 482.1, Carbohydrate 13.4, Fiber 0.3, Sugar 11.3, Protein 84.6

SPICE-RUBBED BUTTERFLIED LEG OF LAMB



Spice-Rubbed Butterflied Leg of Lamb image

This is Bruce Aidell's recipe. I wish I could take credit! This recipe is so incredible that even those that "don't like lamb" will LOVE it! My kids fight over it. The marinade takes a bit of time to make but it is sooooo worth it! I posted it here because I had a hard time locating it. I have seen a few that are similar, but not quite the same. Enjoy!!!

Provided by Tantric1

Categories     Easy

Time P1DT30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 (4 1/2-5 lb) boneless leg of lamb, butterflied, fat and sinew trimmed

Steps:

  • Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
  • Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
  • Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

Nutrition Facts : Calories 970.1, Fat 76.7, SaturatedFat 27.9, Cholesterol 234.7, Sodium 1398.9, Carbohydrate 6.3, Fiber 1.9, Sugar 1.2, Protein 62

BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY



Butterflied Leg of Lamb With Lots of Garlic and Rosemary image

A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.

Provided by Rita1652

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

6 -7 lbs leg of lamb, boned and butterflied by the butcher
3/4 cup olive oil
1/2 cup red wine
1/4 cup balsamic vinegar
1/3 cup minced fresh rosemary
1/4 cup minced fresh thyme
2 tablespoons honey mustard
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons anchovy paste
10 garlic cloves, crushed
kosher salt
fresh ground pepper

Steps:

  • Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
  • Whisk together all the marinade ingredients in a bowl.
  • Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
  • Massage into meat.
  • Cover and refrigerate overnight.
  • Remove the meat from the refrigerator and allow to come to room temperature.
  • Preheat grill to medium heat.
  • Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
  • My favorite!
  • Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
  • Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
  • Serve immediately.

Nutrition Facts : Calories 906.4, Fat 66.8, SaturatedFat 22.6, Cholesterol 229.6, Sodium 570.1, Carbohydrate 5.1, Fiber 0.5, Sugar 2.2, Protein 64.7

BUTTERFIED LEG OF LAMB WITH GINGER



Butterfied Leg of Lamb with Ginger image

The ginger is delicious with lamb. Serve with Asian noodles and a green salad (time does not include marinating time)

Provided by Bergy

Categories     Lamb/Sheep

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16

5 lbs leg of lamb, fat trimmed and deboned (weight after bone is removed)
3 tablespoons finely chopped fresh ginger
3 cloves garlic, finely chopped
2 teaspoons low sodium soy sauce (regular is too salty)
1/4 teaspoon dark sesame oil
1 teaspoon rice vinegar or 1 teaspoon distilled white vinegar
1/3 cup mirin or 1/3 cup sweet sherry
pepper
1 tablespoon low sodium soy sauce
2 tablespoons mirin or 2 tablespoons sweet sherry
1 teaspoon roasted sesame seeds
2 teaspoons rice vinegar or 2 teaspoons distilled white vinegar
1 green onion, chopped
1 small carrot, peeled and very thinly sliced
2 tablespoons fresh ginger, grated
1/2 cup beef or 1/2 cup chicken stock

Steps:

  • Score the surface of the lamb, place in a shallow dish.
  • Mix garlic.
  • ginger, soy sauce,sesame oil, vinegar mirin and white pepper.
  • Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F.
  • Put lamb in a roasting pan, reserve the marinade.
  • roast 15 minutes.
  • Lower temp to 325F and continue roasting the lamb basting with the reserved marinade.
  • Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp) Let the lamb rest before serving.
  • Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.

Nutrition Facts : Calories 548.7, Fat 39, SaturatedFat 16.5, Cholesterol 163.1, Sodium 291.9, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 43.5

GREAT BUTTERFLIED LEG OF LAMB MARINADE A LA PHYLLIS



Great Butterflied Leg of Lamb Marinade a La Phyllis image

My Husband's Aunt Phyllis made a butterflied leg of lamb using this recipe and it was great. Aunt Phyllis originally got this recipe from her cousin in Atlanta. I have used this many times on other cuts of lamb since I don't make leg of lamb often. It's delicious and very easy.

Provided by Oolala

Categories     Lamb/Sheep

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup Dijon mustard
1 teaspoon dried rosemary
1 teaspoon powdered ginger
2 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons soy sauce
1 (5 -6 lb) butterflied leg of lamb, extra fat removed

Steps:

  • In a bowl, combine all ingredients (except the lamb).
  • Mix well and coat the lamb with the mixture.
  • Marinate for 1 hour.
  • Broil in oven or grill meat on BBQ for 10-15 minutes/side until done to your taste.

Nutrition Facts : Calories 595.9, Fat 27.5, SaturatedFat 9.5, Cholesterol 238.1, Sodium 1109, Carbohydrate 3.2, Fiber 1.6, Sugar 0.5, Protein 80

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