Spice Rubbed Butterflied Leg Of Lamb Food

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SPICE-RUBBED BUTTERFLIED LEG OF LAMB



Spice-Rubbed Butterflied Leg of Lamb image

Categories     Herb     Lamb     Marinate     Low Carb     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 to 8 servings

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 leaves
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- to 5-pound 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.

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

MOROCCAN BUTTERFLIED LEG OF LAMB



Moroccan Butterflied Leg of Lamb image

Moroccan food can be pungent and spicy. But in this recipe, the spices infuse the lamb as it cooks gently over indirect heat. A perfect and authentic accompaniment would be couscous with golden raisins. From Weber's Art of the Grill, one of my favorite grilling cookbooks. PREP TIME DOES NOT INCLUDE 1 HOUR MARINATING TIME

Provided by Jostlori

Categories     Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
1/2 teaspoon whole cloves
3 tablespoons garlic, minced
2 large oranges, grated zest only
1 teaspoon kosher salt
1/4 cup olive oil
3 -4 lbs leg of lamb, boneless and butterflied

Steps:

  • Make the paste: In a medium sauté pan over medium heat, toast the coriander seeds, peppercorns and cloves. Shake the pan occasionally, until the spices begin to smoke, about 2-3 minutes. Transfer to a mortar or spice grinder and grind. Transfer to a small bowl and mix in the garlic, orange zest, salt and olive oil.
  • Spread the leg of lamb flat. Trim the excess fat and sinew from the inside and the outside. With the fat side facing down, use a sharp knife to make several horizontal slits at a 45 degree angle into the thickest parts of the lamb, until the meat is of even thickness. With a meat mallet, pound the lamb to an even thinness of about 1 1/2 inches.
  • Spread the spice paste evenly over both sides of the lamb. Wrap in plastic wrap and refrigerate for at least 1 hour, or as long as 8 hours.
  • Grill the lamb, fat side down first, directly over medium heat, turning once. The lamb will take 15-25 minutes to reach medium rare.
  • Remove the lamb from the grill and let it rest for 5 minutes before slicing. Carve the meat on a slight diagonal across the grain. Serve warm.

Nutrition Facts : Calories 572.8, Fat 39.8, SaturatedFat 14.4, Cholesterol 152, Sodium 518.4, Carbohydrate 9, Fiber 1.9, Sugar 5.8, Protein 43.1

OLIVE-AND-SPICE-RUBBED LEG OF LAMB



Olive-and-Spice-Rubbed Leg of Lamb image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 11

3 cloves garlic
2 teaspoons paprika
2 teaspoons coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
Kosher salt and freshly ground pepper
1/2 cup pitted mixed green and black olives
1/2 cup fresh parsley
1/4 cup fresh cilantro
Juice of 1 lemon
6 tablespoons unsalted butter, softened
1 5- to 7-pound boneless leg of lamb, butterflied and trimmed of surface fat (have the butcher do this for you)

Steps:

  • Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
  • Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
  • Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
  • Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
  • Photography by Con Poulos

BUTTERFLIED LEG LAMB WITH SPICY GINGER PAPAYA SALSA



Butterflied Leg Lamb with Spicy Ginger Papaya Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 12

1 butterflied boneless leg lamb (about 6 pounds)
1/3 cup extra-virgin olive oil, plus 2 tablespoons
1/4 cup dried thyme
2 teaspoons allspice
Kosher salt
1 tablespoon dark brown sugar
1 tablespoon sherry vinegar
1 teaspoon grated peeled fresh ginger
2 scallions (white and green parts), sliced
1 papaya, peeled, seeded, and diced (about 1 cup)
1 red bell pepper, seeded and diced
1 habanero pepper, seeded and minced (use seeds if you like it super spicy)

Steps:

  • 1. Heat a grill to medium.
  • 2. Cut lamb in half following a natural seam that runs across center meat. Brush lamb lightly with 1/3 cup olive oil and rub each side with 1 tablespoon thyme, 1/2 teaspoon allspice, and a generous amount salt. Place lamb on grill fat side up and grill until well browned, about 15 minutes. Turn lamb and grill until other side is well browned and an instant-read thermometer inserted in thickest part registers 130degreesF to 135degreesF for medium-rare, about 10 minutes. Transfer lamb to a cutting board, cover loosely with foil, and let rest for 10 minutes.
  • 3. Whisk 2 tablespoons olive oil, brown sugar, sherry vinegar, ginger, and 1/2 teaspoon salt in a medium bowl until sugar dissolves. Add scallions, papaya, and bell and habanero peppers. Toss to coat with dressing.
  • 4. Slice lamb and arrange on a serving platter or individual plates. Sprinkle lamb with salt to taste and serve with salsa.

Nutrition Facts : Calories 740, Fat 56 grams, SaturatedFat 22 grams, Cholesterol 190 milligrams, Sodium 280 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 49 grams

GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
4 garlic, minced
Coarse salt and ground pepper
1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat

Steps:

  • In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
  • Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
  • Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.

Nutrition Facts : Calories 271 g, Fat 13 g, Protein 35 g

SPICED BUTTERFLIED LEG OF LAMB



Spiced Butterflied Leg of Lamb image

An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 50m

Number Of Ingredients 7

2 tablespoons olive oil, plus more for grates
1 tablespoon coriander seed, crushed
1 tablespoon fennel seed, crushed
1 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds butterflied leg of lamb
Grilled lemon wedges, for serving (optional)

Steps:

  • In a small bowl, combine oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. In a shallow dish, coat lamb with marinade. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium-low; lightly oil grates. Grill lamb, covered, until an instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, 6 to 8 minutes per side. Remove from grill. Tent with aluminum foil; let rest 5 minutes. Thinly slice lamb, and serve with lemon wedges, if desired.

Nutrition Facts : Calories 373 g, Fat 25 g, Fiber 1 g, Protein 33 g

MONGOLIAN LEG OF LAMB



Mongolian Leg of Lamb image

Ingredients Butterflied Leg of lamb Rubbed with Chinese five spice,fresh ginger, garlic marinated and cooked in Muscovado sugar, Soy, & Black been sauce. Info This dish was mentioned by Richard E Grant & Stephen Poliakoff in the film Food of Love to be one of there favourites Dishes of the shoot. Method Notes Serving Once cooked place the roasting tin on a heatproof surface and allow the lamb to rest for 15 - 20 minutes. Place the lamb on a board and carve in generous slices using the juices as the sauce. Serve with noodles, rice or oriental salad use the juices as a warm dressing.

Provided by spindoctor

Time 1h45m

Yield Serves 8

Number Of Ingredients 6

1 x boned leg of lamb. (A good butcher should be able to butterfly the leg saving you the time)
2 x garlic cloves.
2 ounces 115 grams of fresh ginger
4 Ounces 115 Grams of Muscovado sugar.
1 x 500gm jar of black bean sauce.
2 x generous tablespoons of dark soy sauce

Steps:

  • Preheat the oven to180c or gas mark 4
  • To butterfly the leg of lam place the boned leg skin side down on a chopping board. Locate with your fingers the cavity where the bone was and carefully place the sharp knife into the leg cavity blade side upwards and carefully cut upwards so the leg opens up into two joined halves. Tern the leg over skin side up, cover with cling film and beat with a rolling pin so the leg becomes flat and even.
  • Peal and grate the ginger and garlic Mix together the five spice, grated ginger, garlic with a little soy sauce so the consistency resembles tomato pure.
  • Score the skin with a sharp knife making sure not to cut to deeply. (Tip a Stanley knife with a new blade dose the job to perfection) Place the lamb into a roasting tin with deep sides
  • Rub the five spice paste into the scores in the skin of the lamb Pour over the black bean sauce coating the lamb. Sprinkle evenly the Muscovado sugar over the lamb.. Cover with tinfoil and place in the oven on the middle shelf for 1 & quarter hours
  • remove the tinfoil and cook on the top shelf for a further 15-min.

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  • In a medium skillet, combine the coriander, cumin and mustard seeds with the chiles and peppercorns. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute. Transfer to a spice grinder to cool completely, then grind to a powder. Transfer the spices to a bowl and stir in the turmeric, fenugreek, cardamom and ginger.
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