GREEK LAMB ROTISSERIE/GRILL METHODS
This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
Provided by Rita1652
Categories Lamb/Sheep
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Cut excess fat from leg of lamb.
- Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
- Remove from refrigerator to allow it to reach room temperature about 30 minutes.
- Preheat grill.
- Re-roll leg into a roast very tightly and tie.
- Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
- Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
- When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
- Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it's completely done and allow the juices to flow back into the meat.
- Carve the meat, starting from the thick end and work our way down to the shank.
- Alternate cooking Method:.
- Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won't have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
Nutrition Facts : Calories 273.1, Fat 19.8, SaturatedFat 7.2, Cholesterol 76, Sodium 65.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 21.2
GARLIC-DIJON GRILLED RACK OF LAMB
Rack of lamb marinated in a dijon/garlic/herb mixture. Grilled to a crispy brown on the outside and juicy and pink on the inside.
Provided by StreetChef
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the racks from their wrappers. Pat dry with paper towels and set aside.
- In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
- Cover and refrigerate overnight.
- Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
- Once cooled, wrap the bones in foil to prevent burning.
- Place the racks on the barbeque and cook for approximately 15 minutes.
Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 0.1, Sodium 933.9, Carbohydrate 7.5, Fiber 2.8, Sugar 2.4, Protein 3.5
RACK OF LAMB WITH ROASTED-SHALLOT VINAIGRETTE
Make and share this Rack of Lamb With Roasted-Shallot Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 54m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the vinaigrette: lightly brush or spray the shallot all over with a bit of olive oil; grill over direct medium heat until it is blackened in spots and very soft throughout, about 15 minutes, turning once.
- Remove the shallot from the grill, and let cool; remove and discard the peel.
- Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients; whisk in the rest of the olive oil to create a smooth dressing.
- Trim any excess fat from the lamb; let stand at room temperature 20-30 minutes before grilling.
- Lightly brush or spray the lamb with oil and season with thyme, salt, and pepper.
- Loosely cover the bones with foil to keep them from burning.
- Sear bone side down first, over direct medium heat until lightly browned, 2-4 minutes, turning once (flare ups might occur); move the lamb over indirect medium heat and grill to desired doneness, about 15 minutes more for medium-rare.
- Remove from the grill and let rest for 5 minutes before cutting into chops.
- Serve warm with the vinaigrette.
Nutrition Facts : Calories 126.2, Fat 13.6, SaturatedFat 1.9, Sodium 451.2, Carbohydrate 1.5, Fiber 0.3, Protein 0.3
BBQ RACK OF LAMB
Once you make this BBQ rack of lamb for your friends,you'll find them coming over more and more. A beautiful cut of lamb that's finger-licking delicous!
Provided by Michelle Minnaar
Categories Main Course
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- For the marinade, mix the oil, lemon juice, zest, garlic, rosemary, salt and pepper in a small bowl.
- Place the lamb in a large baking dish or resealable plastic bag.
- Pour the marinade onto the lamb and rub the mixture all over the lamb.
- Cover and leave to marinate in the fridge overnight.
- Bring the barbecue to a medium temperature, about 160°C.
- Place the lamb bone side down first and sear for 4 minutes.
- Turn the meat and place in indirect heat for 15 minutes. This will cook them to medium-rare.
- [Optional] Continue cooking until desired doneness. Use a meat thermometer for optimal results.
- Remove from the lamb from the heat and let it rest for 10 minutes before cutting into chops.
- Serve with green salad and your favourite barbecue side dishes.
Nutrition Facts : ServingSize 1 serving, Calories 484 calories, Sodium 162 mg, Fat 25.2 g, SaturatedFat 7 g, Carbohydrate 2 g, Protein 59.9 g, Cholesterol 191 mg
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