Butterflied Barbecued Lamb Recipes

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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

BUTTERFLIED, BARBECUED LEG OF LAMB



Butterflied, Barbecued Leg of Lamb image

This sounds perfect for my Australia Day menu.You can cut down on the prep time by asking your butcher to bone and butterfly the leg.

Provided by Fairy Nuff

Categories     Lamb/Sheep

Time 32m

Yield 1 leg of lamb, 4-6 serving(s)

Number Of Ingredients 8

1 1/2 kg leg of lamb, boned and butterflied
5 garlic cloves, crushed and chopped
1 tablespoon paprika
1 large lemon, juice of
1 tablespoon fresh oregano, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix garlic, paprika, oregano, 2 tablespoons of lemon juice and oil in a dish large enough to accommodate the butterflied lamb (or use a snaplock bag -- much easier).
  • Score the fatty top of the lamb well.
  • Season with salt and pepper.
  • Put lamb in marinade and refrigerate for three hours minimum (overnight is tastier).
  • Remove from fridge 30 minutes before you want to cook it.
  • Preheat your barbecue grill on high then reduce to medium high. Place the lamb skin side down for 10 minutes. Turn and cook for a further 5 minutes.
  • Reduce heat to medium low. Cover lamb with either bbq hood or an upturned baking tray. Cook for 15 minutes for medium or longer if you like your lamb well done.
  • Remove from heat and cover loosely with foil, rest in a warm place for 10 minutes. Slice across the grain and serve.

GRILLED BUTTERFLIED LAMB WITH AFRICAN SPICES AND HERBED YOGURT



Grilled Butterflied Lamb with African Spices and Herbed Yogurt image

Provided by Amy Thielen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

3 1/2 to 4 pounds boneless leg of lamb
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons sesame seeds
1 tablespoon ground sumac
2 teaspoons salt
1 teaspoon cinnamon
5 cloves garlic, grated
Canola oil, as needed
1 cup whole-milk yogurt
2 tablespoons minced fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill fronds
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
Dash of cayenne pepper

Steps:

  • For the grilled lamb: Trim the excess fat and any gristle from both sides of the lamb and lay it flat on a cutting board. To make the lamb generally the same thickness, butterfly the thick ends by slicing shallowly on the diagonal into the thickest part and opening it up, like a book. Score the entire roast, both sides, in a shallow 1-inch-wide crosshatch pattern.
  • Heat a small saute pan over medium-low heat and add the coriander and cumin seeds. Toast until fragrant. Combine the toasted seeds with the sesame seeds and grind finely in a spice grinder or a mortar and pestle. Pour the ground spices into a bowl and add the sumac, salt and cinnamon.
  • Combine the garlic with a little bit of canola oil to make a paste, and rub into the meat. Rub the spice mix evenly into the meat and leave to penetrate for at least 1 hour at room temperature, or up to 1 day refrigerated.
  • For the herbed yogurt: Combine the yogurt, chives, cilantro, dill, olive oil, lemon juice, salt and cayenne in a bowl and set aside.
  • Heat a grill to medium-high heat.
  • Grill the lamb over medium-high heat, watching carefully for flare-ups, until dark brown on the underside, about 5 minutes. Flip and cook until dark brown again, about 5 minutes. Continue to cook the lamb, flipping every minute or so, until the lamb feels bouncy when poked and measures 125 degrees F on an internal-read thermometer for medium-rare, about 5 minutes longer. (If you like your lamb medium, bring it to 130 degrees.)
  • Let the meat rest for at least 5 minutes on a platter, flipping it occasionally, before slicing thinly across the grain and serving with the herbed yogurt.

MOROCCAN-STYLE BARBECUED LEG OF LAMB



Moroccan-style barbecued leg of lamb image

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

50g butter , melted
3 tbsp olive oil
2 tsp each ground cumin , coriander and praprika
1 tbsp thyme leaves
3 garlic cloves , crushed
zest and juice 1 lemon
1 tsp harissa
2 ½kg leg of lamb , butterflied
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt

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

BROILED OR GRILLED BUTTERFLIED LAMB



Broiled or Grilled Butterflied Lamb image

This is our new favorite for Easter. It came from an article in the Costco Connections (March 2010) when they did an interview with Ethan Becker, The Joy of Cooking Lamb. Stated time does not include marinating in the refrigerator for 1 to 24 hours.

Provided by Donna Matthews

Categories     Lamb/Sheep

Time 34m

Yield 8-10 serving(s)

Number Of Ingredients 6

4 -5 lbs leg of lamb, boned and butterflied
2 tablespoons olive oil
3 tablespoons fresh rosemary, minced or 1 tablespoon dried rosemary
2 tablespoons minced garlic cloves
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Trim the lamb to an even thickness of 2-2 1/2 inches and pat dry.
  • For paste, combine the rest of the ingredients in a small bowl and mix.
  • Coat the entire surface of the lamb with the paste.
  • At this point, the lamb may be placed in a zip bag or on a baking sheet and covered.
  • Place in refrigerator and allow to marinate from 1 to 24 hours.
  • Position a broiler pan 4 to 5 inches away from the heating element and preheat the broiler and broiler pan or prepare a medium hot grill fire.
  • Place the lamb, fat side down, on the broiler pan grill rack.
  • Cook, turning once, until well seared but still juicy and pink on the inside, about 12 minutes on each side. (Cook a few minutes more on each side for medium.).
  • Remove lamb from the oven or grill and let stand for 6-8 minutes, loosly covered with aluminum foil.
  • Cut lamb into 1/2 inch slices.

Nutrition Facts : Calories 490.4, Fat 34, SaturatedFat 13.6, Cholesterol 152, Sodium 420.6, Carbohydrate 1, Fiber 0.2, Protein 42.3

GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

Butterflying a leg of lamb produces a more uniform thickness, furthered by pounding, so the meat cooks evenly from end to end. It also creates more surface area for grilling, so that more of the meat takes on a charred taste. In this recipe, the lamb is marinated to infuse it with herbal flavors, but you could simply season it with no more than salt and pepper before grilling.

Yield Serves 6 to 8

Number Of Ingredients 4

3 pounds boneless leg of lamb (about 1/2 half leg), butterflied as directed on page 115
2 recipes fresh herb and garlic marinade (page 173)
Sunflower or neutral-tasting oil, for grill
Coarse salt and freshly ground pepper

Steps:

  • Prepare lamb and marinate Cover lamb with plastic wrap. Pound lamb with a meat mallet until it is slightly thicker than 1 inch all over. Reserve 1/2 cup marinade. Place lamb in a large resealable plastic bag and add remaining marinade, then force out air and seal. Massage the lamb a bit to coat it thoroughly. Set bag on a baking sheet (in case of leaks) in the refrigerator and marinate lamb 8 to 24 hours, turning bag occasionally.
  • Grill Remove lamb from bag and wipe off and discard as much marinade as possible so surface is dry. Let lamb rest at room temperature 1 hour. Meanwhile, heat grill to medium-high (see Grill Temperature Guidelines, page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Season lamb on both sides with salt and pepper. Grill (press down with tongs initially to make sure the lamb is evenly in contact with grill) until charred in spots, 5 to 6 minutes, rotating the lamb 90 degrees halfway through. Flip the lamb, then brush with some reserved marinade and cook until an instant-read thermometer inserted in the thickest part registers 125°F, again rotating it 90 degrees halfway through. This will take 5 to 6 minutes more. Let lamb rest 5 minutes.
  • Serve Slice lamb and serve with remaining reserved marinade on the side.

GRILLED BUTTERFLIED LEG OF LAMB WITH HERBS



Grilled Butterflied Leg of Lamb With Herbs image

Provided by Pierre Franey

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 8-pound leg of lamb, boned, butterflied and well-trimmed of fat, inside and out
Salt and freshly ground pepper to taste
1/4 cup olive oil
3 tablespoons mustard seed
1 teaspoon ground cumin
1 tablespoon finely chopped garlic
4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon fennel seeds
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 bay leaves, crumbled
4 tablespoons fresh lemon juice
2 tablespoons butter, melted
4 tablespoons finely chopped parsley

Steps:

  • Lay the lamb out flat and sprinkle with salt and pepper on all sides.
  • Put the oil in a baking dish large enough to hold the lamb. Add the lamb and sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so it is evenly coated with the ingredients. Marinate in a cool place for one or two hours, or up to six hours in a refrigerator. If refrigerated, let the lamb return to room temperature before cooking.
  • Preheat a charcoal grill or the oven broiler.
  • Remove lamb from marinade and reserve marinade. If a grill is used, put the lamb flat on the grill. If the broiler is used, place the lamb under the broiler 4 to 5 inches from the heat. Cook the lamb uncovered on the grill or under the broiler about 15 minutes. Turn and cook 10 to 15 minutes on the second side. For medium or well-done meat, cook longer.
  • Meanwhile, bring the reserved marinade to a boil in a baking pan large enough to hold the lamb, stirring. Remove from heat, and swirl in butter and parsley. Transfer the lamb to the marinade pan, cover loosely with foil and keep warm. Let the meat rest 10 to 15 minutes before serving. Slice thinly and serve with the pan gravy.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 32 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 25 grams, Sodium 1117 milligrams, Sugar 0 grams, TransFat 0 grams

BARBECUED GREEK LAMB WITH TZATZIKI



Barbecued Greek lamb with tzatziki image

Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 12

4 garlic cloves
4 tbsp olive oil
juice 1 lemon
1 tbsp dried oregano
1 tbsp thyme leaf
2 bay leaves
1 leg of lamb , butterflied (see step by step guide)
flatbreads , to serve
½ cucumber , halved and deseeded
170g pot Greek yogurt
1 small garlic clove , crushed
handful mint leaves, chopped

Steps:

  • Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
  • To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
  • Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic image

Categories     Garlic     Lamb     Marinate     Kid-Friendly     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Thyme     Gourmet     Small Plates

Yield Serves 8

Number Of Ingredients 10

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Steps:

  • Make herb rub:
  • Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
  • Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
  • Prepare grill.
  • Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.

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From justalittlebitofbacon.com


BARBECUED BUTTERFLIED LEG OF LAMB | CANADIAN LIVING
2005-07-14 In large bowl, combine parsley, lemon rind and juice, oil, garlic, marjoram, caraway seeds, salt and pepper; set aside. Trim fat from lamb. Cut slits all over lamb; insert bacon piece in each. Add to marinade, turning to coat. Cover and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
From canadianliving.com


BBQ BUTTERFLIED LAMB RECIPE | WESTGOLD NZ
Roughly chop the roast pepper, preserved lemon and dates and mix together. Spread on top of the herb butter. Season with salt and pepper. Fold the lamb in half and tie with string. Pour the oil onto a hot BBQ plate and place the lamb on. Cover with foil and put the lid down. Leave about 10 mins until nicely browned.
From westgold.com


BBQ BUTTERFLIED LAMB WITH GRILLED LEMON AND HERBS
Take the lamb out from the marinade bag and put it on the barbeque, fat-side down. Cover and cook for 15 minutes or until browned underneath. Reserve the lemon slices and garlic. Turn the lamb and cook covered, for a further 15 minutes for medium rare, or longer as desired. A few minutes before lamb is cooked, add reserved lemon and garlic to ...
From puresouthshop.com


BUTTERFLIED BONELESS LEG OF LAMB RECIPES
Easy Boneless Honey Marinated Butterflied Leg of Lamb ... new www.food.com Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling. Set oven to 425 degrees. Pat the lamb dry with paper towel. Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
From recipeshappy.com


RICK STEIN'S RECIPE FOR BUTTERFLIED LAMB. AS SEEN ON BBC2
2021-01-22 Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Preheat the oven to 222C/200C Fan. Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan …
From rickstein.com


MARINATED BBQ BONELESS LEG OF LAMB - SUPERGOLDEN BAKES
2019-06-21 BBQ Boneless Leg Of Lamb step by step. STEP 1. Prepare the marinade: add the ground cinnamon, cumin, coriander, turmeric and garlic granules into a large container. Stir the harissa paste, minced garlic, lemon juice / zest and olive oil to create a thick paste. STEP 2.
From supergoldenbakes.com


GRILLED BUTTERFLIED LEG OF LAMB RECIPE - SIMPLY RECIPES
2021-07-01 Grilled Butterflied Leg of Lamb. Prep Time 70 mins. Cook Time 60 mins. Total Time 2 hrs 10 mins. Servings 8 to 10 servings. In this recipe we sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then we cook the lamb on lower heat until it is cooked through. In our opinion, the only way to eat lamb is medium ...
From simplyrecipes.com


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