Blackened Lamb Recipe 4
BLACKENED BUTTERFLIED LEG OF LAMB
Well I just spent a couple of hours digging this recipe up, so I figured I'd better put it in a safe place-here! It's from a Canadian Living magazine from 1986 and the page had come out!! Barbecuing is recommended for ventilation purposes-lots of smoke.
Provided by Jan in Lanark
Categories Lamb/Sheep
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine paprika, mustard, white, black and cayenne peppers, salt, fennel, thyme and oregano. Place on large plate or baking sheet.
- Melt butter with garlic and pour onto a separate plate or pan.
- Dip lamb into garlic butter then into seasonings, pressing firmly onto each side.
- Place lamb on greased grill on medium high setting; Cook for 15-20 minutes on each side, depending on thickness, or until desired doneness - 65° C (140° F) for rare, 70° C (150° F) for medium. Meat will "blacken". Let rest and slice on the diagonal.
- Alternatively, in a large heavy skillet or roasting pan, brown lamb on both sides-expect a lot of smoke-and roast in a 350°oven for 35-40 minutes.
Nutrition Facts : Calories 534.3, Fat 38.7, SaturatedFat 18.1, Cholesterol 172.3, Sodium 475.3, Carbohydrate 1.7, Fiber 0.8, Sugar 0.2, Protein 42.7
BLACKENED LEG OF LAMB WITH MINT SAUCE
Make and share this Blackened Leg of Lamb With Mint Sauce recipe from Food.com.
Provided by mommyoffour
Categories Lamb/Sheep
Time 12h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- With a sharp knife, cut small holes randamly in lamb.
- Insert garlic slivers into holes, leaving tops showing.
- Combine vinegar, worcestershire sauce,ketchup,water, mustard,salt and pepper.
- Marinate lamb in this mixture for at least 6 - 8 hours.
- Bake uncovered in a 300 oven for 40 minutes per pound.
- Baste every 30 minutes.
- ( If you prefer lamb less done, reduce cooking time.).
- The lamb will have a black crusty appearance, but will be tender and moist on the inside.
- Remove garlic slivers.
- Serve lamb with mint sauce.
- To make mint sauce, combine all ingredients and heat until melted.
Nutrition Facts : Calories 629.7, Fat 38.9, SaturatedFat 18.3, Cholesterol 173.4, Sodium 640, Carbohydrate 25.3, Fiber 0.8, Sugar 16.9, Protein 43.1
4-HOUR LAMB
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
- Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
- After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.
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