THE BEST BBQ LEG OF LAMB
The name says it all. The meat must marinate for at least 24 hours prior to cooking. Thank you Sheryl for the recipe. Based on a recent review to clarify the tomato sauce is tomato ketchup not puree.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Marinate at least for 1 day.
- Best on BBQ slowly cooked over a low flame for a few hours.
- Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
- Absolutely delicious.
Nutrition Facts : Calories 504.8, Fat 21.4, SaturatedFat 6.8, Cholesterol 157.5, Sodium 1162.7, Carbohydrate 23.2, Fiber 0.9, Sugar 20.7, Protein 51.9
GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
- Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
- Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.
GRILLED LEG OF LAMB
Provided by Tyler Florence
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
- Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
- Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.
AUSSIE BARBEQUED BONELESS LEG OF LAMB
Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting.
Provided by dwd1249
Categories Meat and Poultry Recipes Lamb Leg
Time 4h10m
Yield 10
Number Of Ingredients 17
Steps:
- Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
- Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
- Preheat an outdoor grill for medium-low heat, and lightly oil grate.
- Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 10.3 g, Cholesterol 53 mg, Fat 43.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 7.7 g, Sodium 1227.8 mg, Sugar 4.7 g
AUSSIE BARBECUED BONELESS LEG OF LAMB
Well worth every hour of waiting for this to slow cook on the grill (or oven). You'll have plenty of time to enjoy your favorite appetizers and cocktails while basting and keeping the coals going. An absolutely divine recipe for Lamb!
Provided by sassafrasnanc
Categories Lamb/Sheep
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Marinade:.
- Whisk together the first 5 ingredients and pour into a large resealable plastic bag. Add the leg of lamb coating with the marinade well. Squeeze out extra air and seal the bag. Marinade at room temperature for 2 hours.
- Basting Mix:.
- Stir together the remaining ingredients in a saucepan and bring to a boil over medium high heat, reduce to medium low and simmer for 30 minutes until the onions have softened and the sauce has thickened.
- Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).
- Lightly oil the grate.
- Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbecue sauce and grill the lamb for 1 1/2 to 2 hours until it reaches desired temperature. Turn and baste the lamb frequently with the hot barbecue sauce.
Nutrition Facts : Calories 1168.6, Fat 103.1, SaturatedFat 25.2, Cholesterol 156.5, Sodium 1751.9, Carbohydrate 18.2, Fiber 3.2, Sugar 8.1, Protein 43.5
MOROCCAN-STYLE BARBECUED LEG OF LAMB
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
Steps:
- 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
GRILLED BONELESS LEG OF LAMB
Steps:
- Preheat a grill or broiler until quite hot; put the rack 4 inches from the heat source.
- Trim the lamb of excess fat. Mix together the olive oil, garlic, rosemary, fennel seeds, salt, and pepper; rub this mixture well into the lamb, being sure to get some into all the crevices. (If time allows, it does no harm to let the prepared lamb sit in the refrigerator for up to 24 hours; just return the meat to room temperature before grilling.)
- Sear the meat over the hottest part of the grill until nicely browned on both sides, 10 to 15 minutes. Continue to cook with the grill covered or uncovered for 5 to 15 minutes longer, until the internal temperature at the thickest part is about 125°F. Let rest for 5 minutes before slicing and serving.
- Variations
- If grilling isn't an option, you can cook this dish in the oven: Put the broiler rack 4 to 6 inches from the heat source. Keep an eye on the lamb to prevent burning; the cooking time will be a little shorter. Or roast it in the middle of the oven, at 450°F, turning occasionally; the cooking time will be about the same.
- Grilled Boneless Leg of Lamb with Coriander and Ginger: Use a combination of 1 tablespoon coriander seeds, 1 teaspoon black peppercorns, 1 tablespoon garlic, and 1 tablespoon peeled fresh ginger, all minced or coarsely ground together; moisten with a little soy sauce.
- Curried Boneless Leg of Lamb: Rub the lamb all over with 2 tablespoons curry powder mixed with 1/2 cup yogurt.
- Grilled Soy-and-Ginger Boneless Lamb Leg: Rub the lamb all over with 1 tablespoon olive oil, 2 teaspoons salt, 1 teaspoon cracked black pepper, 1 tablespoon minced garlic, 1/4 cup soy sauce, 1 tablespoon peeled minced or grated fresh ginger. Serve with lemon wedges.
BARBECUED LEG OF LAMB
Provided by Florence Fabricant
Categories dinner, main course
Time 3h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- If you plan to smoke the lamb, use the whole leg. For grilling use a boned leg, butterflied.
- Trim excess fat from lamb. Using a small knife, make narrow slits to a depth of about 1 inch in the meat and insert the slivers of garlic. Put lamb in a dish.
- Combine the remaining ingredients, pour over lamb and marinate it in the refrigerator 10 to 12 hours. Use the smaller amount of salt in the marinade if lamb is going to be grilled. The larger amount, 3 teaspoons, is necessary for smoking.
- Remove lamb from the refrigerator and allow to come to room temperature. Remove from the marinade. To smoke the lamb, cook in a smoking pit using mesquite at 240 degrees for about 2 1/2 hours. The butterflied lamb can be grilled over hot coals to the desired degree of doneness, about 30 minutes for medium rare.
Nutrition Facts : @context http, Calories 907, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 64 grams, Fiber 0 grams, Protein 73 grams, SaturatedFat 26 grams, Sodium 809 milligrams, Sugar 0 grams
GRILLED BUTTERFLIED LEG OF LAMB
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
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
GRILLED MARINATED LEG OF LAMB
Steps:
- 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.
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- Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb on the diagonal; transfer to a platter. Pour any accumulated juices on top and serve.
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