BUTTERFLIED LEG OF LAMB WITH LEMON SALSA VERDE
One of the joys of a butterflied leg of lamb is that it satisfies lovers of rare and medium-well meat at the same time. This is because of its uneven thickness. When you spread the meat out and roast or grill it at high heat, the thicker parts stay pinker than the thinner bits. Everyone ends up happy. Here, the meat is seasoned with cumin, lemon, chiles and plenty of fresh herbs, and is served with a mixed-herb salsa verde perked up with preserved lemon. It makes a particularly zesty main course for any large gathering. If you would rather grill the lamb, go right ahead. It will take about 12 to 17 minutes per side when grilled directly over the coals or flames.
Provided by Melissa Clark
Categories dinner, roasts, main course
Yield 12 servings
Number Of Ingredients 16
- Pat lamb dry with paper towels and place on a rimmed baking sheet. Season all over with salt and pepper.
- Set aside 1 teaspoon of the garlic. In a bowl, combine remaining garlic with thyme, oregano or marjoram, cumin, chile, lemon zest and 2 tablespoons lemon juice. Drizzle in about 1 tablespoon oil, just enough to create a sandy paste. Rub mixture all over lamb. Cover with plastic wrap and let marinate for at least 1 hour or, even better, overnight in the refrigerator.
- Prepare the salsa verde: In a small bowl, combine a pinch of salt, the remaining teaspoon garlic, remaining 1/2 tablespoon lemon juice, 3 tablespoons preserved lemon, parsley, cilantro, mint and scallion and stir well. Drizzle in remaining oil. Season with more preserved lemon, lemon juice, salt and pepper to taste. Let the mixture sit for at least 30 minutes before serving to allow the flavors to meld and mellow.
- Heat oven to 450 degrees. Roast lamb without turning for 22 to 35 minutes, until a thermometer inserted into the thickest part reads 120 degrees for rare and 130 for medium. Let rest for 10 minutes before slicing and serving with the salsa verde.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 490 milligrams, Sugar 1 gram
GRILLED LAMB WITH SALSA VERDE
- Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
- Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
- Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.
Provided by Alison Roman
Yield 8 servings
Number Of Ingredients 16
- Season lamb generously with salt and pepper; let it sit out at room temperature while you prepare the rub.
- Using spice mill or mortar and pestle, coarsely grind fennel seeds and red pepper flakes. Transfer to a small bowl and mix in garlic and 3 Tbsp. oil. Evenly rub lamb all over with spice mixture, making sure to work it into every nook and cranny.
- Preheat oven to 300°F. Heat remaining 1/4 cup oil in a large heavy skillet over medium. As soon as oil is hot and shimmering, add lamb to skillet and cook, carefully pouring off fat as needed into a small bowl (reserve it), until golden brown all over, 3-5 minutes per side. The goal here is to cook out some of the excess fat while you brown the meat, so it's important to maintain a moderate heat to keep the meat from getting dark before the fat can melt out. If the oil looks really dark or tastes burned, discard it and use olive oil in the next step.
- Trim tops from carrots and set aside for making the salsa verde. Scrub carrots, pat dry, and scatter along the outer edges of a large rimmed baking sheet. Place seared lamb in the center. Pour reserved fat and any fat still in skillet (don't forget to scrape out the crispy bits stuck to the bottom of the pan) over carrots, season with salt and pepper, and toss to coat.
- Roast lamb and carrots until an instant-read thermometer inserted into the center of leg registers 135°F for medium-rare, 75-90 minutes. Transfer lamb to a cutting board and tent with foil; let rest 20 minutes. Leave oven on.
- Salsa Verde and assembly:
- While the lamb is resting, transfer carrots to a platter, then carefully pour any juices from the baking sheet into a small bowl (you should have about 1/4 cup; if you don't, top off with olive oil). Transfer carrots back to baking sheet and pop back into oven. Roast 5 minutes to reheat.
- Meanwhile, finely chop reserved carrot tops to make 1/2 cup; discard remaining tops. Place in a small bowl and mix in parsley, chives, lemon juice, pan juices, and 2 Tbsp. oil. Season with salt and pepper and more lemon juice if needed.
- Remove twine from lamb and slice about 1/2" thick (but you can really go as thick or thin as you would like). Arrange on a platter and serve with warm roasted carrots and salsa verde alongside.
BUTTERFLIED LEG OF LAMB WITH LEMON AND GARLIC MARINADE
You may want to secure the lamb with metal or wooden skewers that are at least twelve inches long. If you use wooden ones, be sure to soak them in water to prevent them from burning on the grill.
Provided by Martha Stewart
Number Of Ingredients 7
- Place lamb on a clean work surface, and cover with plastic wrap. Using a mallet, pound lamb to 1 inch thick. Transfer to a large shallow bowl, and set aside.
- Zest and juice both lemons, and combine in a small bowl. Add olive oil, oregano, and garlic; whisk to combine. Pour lemon mixture over lamb, and rub with your hands to coat evenly and thoroughly. Cover bowl with plastic wrap, and place in refrigerator; let marinate for at least 6 hours or overnight, turning the lamb occasionally. Remove from refrigerator 1 hour before serving, and let lamb come to room temperature.
- Heat grill or grill pan to medium high. Remove lamb from marinade, and place on a large baking sheet; season all over with salt and pepper. Using four long skewers, secure lamb on each side, with two skewers at the short ends and the other two running lengthwise, each 2 to 3 inches from the edge of the lamb. Transfer to grill, and cook until lamb is browned on the outside and still slightly pink on the inside, 7 to 9 minutes on each side for medium rare. Transfer to a platter, and let rest for 10 minutes.
- When ready to serve, remove skewers, and thinly slice lamb against the grain. Garnish with lemon wedges, oregano, and slices of grilled red onion.
ROAST LEG OF LAMB WITH SALSA VERDE
- Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
- Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.
HERBED AND BUTTERFLIED LEG OF LAMB
- With a mortar and pestle, lightly crush peppercorns and coriander seeds. Transfer to a small bowl, and add olive oil, salt and garlic. Finely grate lemon peel, and add to mixture. Cut lemon into quarters, and squeeze juice into mixture, then add leftover lemon as well.
- Place lamb skin side down in a shallow dish, and press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight.
- When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees. Place lamb skin side up in a roasting pan, keeping lemon pieces and rosemary pressed into underside.
- Roast 35 to 40 minutes, until an instant-read thermometer inserted into thickest part of lamb registers 145 degrees (for medium-well lamb), or adjust cooking time as desired. When cooked to taste, remove lamb from oven, and allow to rest in pan for 10 to 15 minutes before carving.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 27 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 0 grams
BUTTERFLIED LEG OF LAMB - WITH ATTITUDE!
This is an easy - cook it in an hour - recipe for a boneless butterflied leg of lamb. This recipe can be adapted for bone-in leg of lamb - just adjust for the size of the piece of meat. For a different taste, replace curry powder with 1 tbs dijon mustard. Different effect, but same base. I developed this recipe while just playing around in the kitchen one day - wanting to give my lamb a subtle kick without taking it over the top. This has become an absolute family favorite.
Provided by GMSnowshoe
Yield 2-3 serving(s)
Number Of Ingredients 8
- Preheat oven to 350 (or prepare grill if you prefer). Lay out butterflied leg of lamb - fat side down - on a pan with a rack.
- Mix remaining ingredients in a small bowl, and lightly coat both sides of the meat. Bake on center rack of oven for 50 minutes for rare, 1 hour for medium, or to your preference. Medium rare to medium for best taste.
Nutrition Facts : Calories 864.9, Fat 46.4, SaturatedFat 13.4, Cholesterol 285.8, Sodium 2115.1, Carbohydrate 13.2, Fiber 2.2, Sugar 0.4, Protein 95.4
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Top Asked Questions
How to cook salsa verde with Lamb?Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly.
What is a butterflied leg of lamb?One of the joys of a butterflied leg of lamb is that it satisfies lovers of rare and medium-well meat at the same time. This is because of its uneven thickness. When you spread the meat out and roast or grill it at high heat, the thicker parts stay pinker than the thinner bits. Everyone ends up happy.
How to cook a whole lamb tenderloin?Preheat the oven to 220°C/430°F/gas mark 7. For the marinade, add the olive oil, red wine vinegar, garlic and rosemary to a small bowl, season with salt and pepper and mix together well. Place the lamb, skin-side up, in a roasting tin and pour over the marinade. Using clean hands, rub the marinade into the lamb and leave it to sit for 30 minutes.
How to make salsa verde?Prepare the salsa verde: In a small bowl, combine a pinch of salt, the remaining teaspoon garlic, remaining ½ tablespoon lemon juice, 3 tablespoons preserved lemon, parsley, cilantro, mint and scallion and stir well. Drizzle in remaining oil. Season with more preserved lemon, lemon juice, salt and pepper to taste.