Butterflied Leg Of Lamb Roasted With Ginger And Garlic Recipes

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ROAST LEG OF LAMB WITH GINGER AND MINT



Roast Leg of Lamb with Ginger and Mint image

Provided by Food Network Kitchen

Time 7h30m

Number Of Ingredients 10

2 heads garlic, peeled
1 3-inch piece ginger, peeled and sliced
3 tablespoons extra-virgin olive oil
1 tablespoon paprika
Kosher salt and freshly ground pepper
1 7- to 8-pound bone-in leg of lamb
2 cups firmly packed fresh mint leaves, chopped, plus more for topping
3 cups low-sodium chicken broth
3 tablespoons white balsamic vinegar
1 1/2 tablespoons sugar

Steps:

  • Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
  • Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
  • Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
  • Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
  • Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.

GARLIC-AND-HERB-RUBBED BUTTERFLIED LEG OF LAMB



Garlic-and-Herb-Rubbed Butterflied Leg of Lamb image

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 55m

Yield 12 to 15 servings

Number Of Ingredients 7

1 7 1/2-pound butterflied leg of lamb, well trimmed
1/4 cup extra virgin olive oil
1/4 cup mixed chopped fresh herbs, such as sage, thyme, basil and parsley
Grated zest and freshly squeezed juice of 1 orange
8 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, garlic, salt and pepper. Rub mixture all over lamb. Cover with foil and let marinate at room temperature for 2 hours.
  • Preheat oven to 500 degrees. Remove foil and transfer lamb to oven. Roast until a thermometer reads 120 degrees for rare and 130 for medium, about 35 to 45 minutes, depending on how you like your meat. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 244 milligrams, Sugar 1 gram

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC



Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic image

Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Meat and Poultry Recipes     Lamb     Leg

Yield 14

Number Of Ingredients 9

¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

Steps:

  • Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
  • Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
  • Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
  • Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
  • As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 2.2 g, Cholesterol 105.6 mg, Fat 22.8 g, Fiber 0.7 g, Protein 29.5 g, SaturatedFat 8.4 g, Sodium 493.5 mg, Sugar 0.1 g

SPICE-RUBBED BUTTERFLIED LEG OF LAMB



Spice-Rubbed Butterflied Leg of Lamb image

Categories     Herb     Lamb     Marinate     Low Carb     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 16

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed

Steps:

  • Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
  • Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
  • Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

BUTTERFIED LEG OF LAMB WITH GINGER



Butterfied Leg of Lamb with Ginger image

The ginger is delicious with lamb. Serve with Asian noodles and a green salad (time does not include marinating time)

Provided by Bergy

Categories     Lamb/Sheep

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16

5 lbs leg of lamb, fat trimmed and deboned (weight after bone is removed)
3 tablespoons finely chopped fresh ginger
3 cloves garlic, finely chopped
2 teaspoons low sodium soy sauce (regular is too salty)
1/4 teaspoon dark sesame oil
1 teaspoon rice vinegar or 1 teaspoon distilled white vinegar
1/3 cup mirin or 1/3 cup sweet sherry
pepper
1 tablespoon low sodium soy sauce
2 tablespoons mirin or 2 tablespoons sweet sherry
1 teaspoon roasted sesame seeds
2 teaspoons rice vinegar or 2 teaspoons distilled white vinegar
1 green onion, chopped
1 small carrot, peeled and very thinly sliced
2 tablespoons fresh ginger, grated
1/2 cup beef or 1/2 cup chicken stock

Steps:

  • Score the surface of the lamb, place in a shallow dish.
  • Mix garlic.
  • ginger, soy sauce,sesame oil, vinegar mirin and white pepper.
  • Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F.
  • Put lamb in a roasting pan, reserve the marinade.
  • roast 15 minutes.
  • Lower temp to 325F and continue roasting the lamb basting with the reserved marinade.
  • Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp) Let the lamb rest before serving.
  • Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.

Nutrition Facts : Calories 548.7, Fat 39, SaturatedFat 16.5, Cholesterol 163.1, Sodium 291.9, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 43.5

BUTTERFLIED LEG OF LAMB ROASTED WITH GINGER AND GARLIC



Butterflied Leg of Lamb Roasted With Ginger and Garlic image

Excellent for Spring. Ask the butcher to butterfly the leg (removing the bone and opening the leg to make a flat piece of meat) and then back home spend five minutes with a sharp knife trimming up his or her handiwork. You will divide the leg into individual sections, following the muscles. There's a bit of waste, but you end up with pure meat and a judicious amount of fat, which helps baste the roasting meat, plus the end result is so much easier to carve than a whole leg with bones in it.

Provided by Oxford

Categories     Lamb/Sheep

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 7

6 tablespoons extra virgin olive oil
2 tablespoons minced rosemary
4 tablespoons finely minced fresh ginger
1 tablespoon minced garlic
4 teaspoons kosher salt, divided
2 teaspoons fresh ground black pepper
7 lbs leg of lamb, butterflied

Steps:

  • Put the oil in a small pan over medium heat. When hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. Sauté for 1 minute, then remove from the heat. Allow the mixture to cool, then rub the paste into the lamb. Cover loosely and refrigerate for at least 4 and up to 24 hours.
  • Take the lamb out of the fridge 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400°F.
  • Set a large nonstick saucepan over high heat and heat the pan for 2 minutes. Keeping the heat high, sear the lamb on both sides in batches. Scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
  • Arrange the lamb on a sheet pan and put in the oven to roast. Start checking the smaller pieces for doneness after 10 minutes. The largest piece will take about 20 minutes. If you have a meat thermometer, use it now. My thermometer broke about 6 years ago (memo from the school of antique cooking habits) so I use a metal trussing skewer. I stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. If the metal is warm, the meat is done. This trick caused an uproar of consternation in the catering office, prompting a chorus of "How warm?" -- so maybe a meat thermometer is the way to go. Aim for 350°F.
  • Allow the lamb to rest for 20 minutes. Thinly slice and serve warm or at room temperature.

Nutrition Facts : Calories 893.1, Fat 63.7, SaturatedFat 24.4, Cholesterol 265.9, Sodium 1099.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 73.9

MARTHA'S BUTTERFLIED, ROLLED, AND ROASTED LEG OF LAMB



Martha's Butterflied, Rolled, and Roasted Leg of Lamb image

Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

2 preserved lemons, rinsed
1/2 cup chopped fresh rosemary needles
1/2 cup loosely packed fresh mint leaves
2 cloves garlic
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 boneless butterflied leg of lamb, about 4 pounds, trimmed of excess fat and pounded 1 inch thick
2 lemons, cut into wedges, for serving

Steps:

  • Remove and discard seeds from preserved lemons. Coarsely chop 1 preserved lemon; transfer to a food processor. Add rosemary, mint, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Process until coarsely ground. With processor running, pour in oil in a slow, steady stream; process until a thick paste forms.
  • Spread herb mixture all over lamb; transfer to a 9-by-13-inch baking dish. Cover; refrigerate 8 hours (or overnight).
  • Preheat oven to 450 degrees. Season lamb with salt and pepper. Cut remaining preserved lemon into thin strips; arrange strips over one side of lamb. Starting from one narrow end, roll up lamb. Using kitchen twine, tie lamb crosswise at 1-inch intervals. Season with salt and pepper.
  • Transfer lamb to a roasting pan fitted with a rack just large enough to hold it. Roast in middle of oven for 25 minutes. Add 1/2 cup water to pan; reduce heat to 400 degrees. Continue roasting until an instant-read thermometer inserted into thickest part of meat registers 125 degrees to 130 degrees (for medium-rare), about 35 minutes.
  • Tent with foil. Let rest 25 minutes (internal temperature will rise). Transfer to a cutting board; remove twine. Cut into thin slices. Serve with lemon wedges.

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