MARINATED BBQ BONELESS LEG OF LAMB
A Moroccan lamb marinade brings so much flavour to this BBQ boneless leg of lamb! Using butterflied lamb speeds up grilling time and the boneless meat is incredibly succulent and easy to carve. Cook on your barbecue or in the oven in case of rain!The marinade is enough for two boneless legs of lamb, around 900g/2 pounds each, or one larger piece. A larger piece will require longer cooking time (see notes).
Provided by Lucy Parissi | Supergolden Bakes
Categories BBQ Main Course
Number Of Ingredients 12
Steps:
- Prepare the marinade: add the ground cinnamon, cumin, coriander, turmeric and garlic granules into a large container. Stir Add the lamb and rub the marinade all over. Cover and chill for 2-4 hours, or overnight if you prefer.
- Prepare your barbecue for two zone cooking. Pile the coals on one side of the BBQ and light. Leave the other side empty of coals or add a very sparse layer of coals (once they are hot). Wait until the coals have turned ashy and any flames have died down before grilling.
- Take the lamb out of the fridge and let it come to room temperature for at least 30 minutes while your BBQ is heating up. Remove the lamb from the BBQ marinade and discard any leftover marinade. Season liberally with salt on both sides.
- Place the lamb fat side down on the hot side BBQ and sear for 4 minutes. Have a spray bottle of water handy in case you get flare ups due to the fat dripping on the coals.
- Flip the lamb over and sear on the other side.
- Now move the lamb to the cooler side of your barbecue, fat side down. Close the lid and cook for 20 minutes then check the temperature with a meat thermometer. The lamb is ready when it registers around 63°C (145°F) for medium rare on a meat thermometer inserted into the thickest part of the meat (see also grilling times for lamb notes). If it's not ready yet continue cooking for a further 5-10 minutes.
- Rest the cooked lamb loosely covered with foil for 15 minutes. Slice into thin slivers, pouring any meat juices over the slices. Serve immediately.
- Preheat the oven to 180° (350°F).
- Brush a griddle pan with oil and sear the lamb for 4 minutes per side, pressing down so that it browns evenly. This may be quite smoky so open a window or turn an extractor fan on!
- Transfer the lamb onto a rack set over a roasting tin. Cook for 30 minutes then check the temperature of your lamb. Continue cooking for another 10 minutes or longer, depending on size. Rest before serving.
Nutrition Facts : Calories 742 kcal, Carbohydrate 7 g, Protein 38 g, Fat 62 g, SaturatedFat 24 g, Cholesterol 164 mg, Sodium 533 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 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.
MARINATED GRILLED LAMB
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
GRILLED LEG OF LAMB STEAKS
This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.
Provided by nichole
Categories Meat and Poultry Recipes Lamb Leg
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g
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
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
BARBECUED MARINATED LAMB LEG
A recipe I found on Taste.com.au for ZWT Australia region. Here is what is stated about the recipe: This lamb leg is guaranteed to please even the toughest barbecue critic. Served with jacket potatoes and green olive mayonnaise, it's a real winner. This is about a 3 lb leg of lamb and the recipe states to serve with jacket potatoes and a green olive mayonnaise which is included. Note: Start this recipe at least 3 hours in advance (preparation and cooking times given do not include marinating time).
Provided by diner524
Categories Lamb/Sheep
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.
- Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.
- Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain.
- Serve lamb with green olive mayonnaise and jacket potatoes.
- Notes.
- Tip: If you don't have a barbecue with a hood, turn a large roasting pan or foil turkey roaster upside down and use as a hood over lamb.
Nutrition Facts : Calories 709.4, Fat 52.8, SaturatedFat 17.2, Cholesterol 175.1, Sodium 353.3, Carbohydrate 10.2, Fiber 1, Sugar 2.5, Protein 47.3
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.
GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE
This is really the only recipe I use when I grill a leg of lamb. Plan ahead, the lamb needs to marinate 24 hours or overnight. This marinade can also be used for lamb chops. A butterflied leg of lamb is with the bones removed and cut to spread open, you can ask your butcher to remove the bones and butterfly it for you. If you prefer a more lemony taste then thinly slice half of another lemon, leave the peel on, and just throw the slices inside the bag or bowl with along with the other marinade. If desired you can also stuff the lamb with garlic cloves as well as adding the minced garlic in with the marinade. Grilling time depends on size of lamb. This recipe produces an excellent grilled lamb that melts in your mouth, try to not overcook the lamb, for best results leave slightly pink in the middle.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1D
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all marinade ingredients together in a glass bowl.
- Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
- Pour the marinade over the lamb, and turn to coat well on all sides.
- Cover tightly with plastic wrap (if using a glass bowl).
- Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
- When ready to grill, remove from fridge and save marinade for basting if desired.
- Turn the grill to high heat.
- Sear both sides for about 5 minutes on each side.
- Reduce grill temperature to medium heat and finish cooking the lamb.
- You may baste the lamb with the leftover marinade if desired.
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
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