Garlic And Herb Rubbed Butterflied Leg Of Lamb Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC



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

I went to a cookout last weekend and this was the main dish. This lamb was perhaps the best I've ever tasted. Juicy, succulent, and full of flavor thanks to the herbs garlic and lemon. I begged the host for the recipe, and here it is for you. Note: I would cook this a little longer for medium meat...just my preference. Also, you might want to secure the meat lengthwise with 2 skewers and widthwise with 2 skewers so it doesn't fall apart on the grill.

Provided by yooper

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

8 cloves garlic
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon fresh ground black pepper
1 tablespoon coarse salt (such as kosher or sea)
3 tablespoons olive oil
7 -8 lbs 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 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 for 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 inserted into thickest part of meat registers 125 for medium-rare.
  • (Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 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.

Nutrition Facts : Calories 851, Fat 58.7, SaturatedFat 23.7, Cholesterol 265.9, Sodium 1099.8, Carbohydrate 2, Fiber 0.5, Sugar 0.2, Protein 74.1

BUTTERFLIED HERB-ROASTED LEG OF LAMB



Butterflied Herb-Roasted Leg of Lamb image

Butterflied herb roasted leg of lamb. The rich, succulent flavor of lamb is enhanced with a herb rub of rosemary, mint and garlic then roasted in a hot oven.

Provided by Pat Nyswonger

Categories     Main Dish

Time 2h5m

Number Of Ingredients 7

3 tablespoons olive oil
4 oil-packed anchovies, mashed
5-6 garlic cloves, finely chopped or grated
1/2 cup packed fresh mint leaves, finely chopped
1/4 cup chopped fresh rosemary
2 teaspoons sea salt
1 boneless, 5-pound leg of lamb

Steps:

  • Remove the lamb from the refrigerator and unroll it on the cutting board. With a sharp knife trim off the excess fat and any gristle.
  • To make the lamb the same thickness, butterfly-book the thick parts by making shallow diagonal slices and pressing the slices open like pages in a book.
  • Then lightly score the the meat in a 1-inch crosshatch. Place the lamb on an oil-sprayed wire rack set over a rimmed baking sheet.
  • To a small dish add the mashed anchovies, and the chopped garlic, mint and rosemary. Stir in the salt and olive oil.
  • Rub the herb mixture over the prepared lamb, working the mixture into all the cuts and crevices. Let the lamb rest for an hour on the counter top to come to room temperature and absorb the herb flavor.
  • Preheat the oven to 425°F Transfer the baking sheet with lamb still on the wire rack and roast the lamb for 25-35 minutes, depending on desired doneness. For medium-rare an instant-read thermometer will register 125 to 130°F
  • Let the lamb rest for 10 minutes before serving.

Nutrition Facts : Calories 563 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 39 grams fat, Fiber 0 grams fiber, Protein 49 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 oz., Sodium 490 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

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

GARLIC, LEMON, AND HERB RUBBED LEGS



Garlic, Lemon, and Herb Rubbed Legs image

Provided by Sandra Lee

Categories     main-dish

Time 2h37m

Yield 4 servings

Number Of Ingredients 8

1/3 cup canola oil, plus oil for grate
2 tablespoons grill seasoning
1 tablespoon chopped garlic
2 tablespoons lemon juice
2 tablespoons fresh chopped parsley leaves
2 tablespoons fresh chopped basil leaves
2 tablespoons fresh chopped rosemary leaves
1 1/2 pounds chicken drumsticks

Steps:

  • In a medium bowl stir together all ingredients except the chicken. Reserve 2 tablespoons of the mixture for the grilled flat bread. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.
  • Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.
  • Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.

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.

GARLIC AND HERB LAMB



Garlic and Herb Lamb image

A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.

Provided by DICIA

Categories     Meat and Poultry Recipes     Lamb

Time 2h5m

Yield 10

Number Of Ingredients 6

1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed
1 ½ teaspoons salt
1 teaspoon dried rosemary, crushed
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
  • Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 0.6 g, Cholesterol 100.2 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 6.7 g, Sodium 393.4 mg

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

ROASTED WHOLE LEG OF LAMB WITH FRESH HERB RUB



Roasted Whole Leg of Lamb with Fresh Herb Rub image

The aroma of a roasting leg of lamb will entice you with delicious promise long before you sit down to eat. This classic preparation-smothered with Dijon mustard and herbs, surrounded by spring vegetables, and served with a rich pan sauce-makes a dramatic focal point for a meal, especially Easter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 15

1 six- to seven-pound leg of lamb, trimmed
Coarse salt and freshly ground pepper
2 garlic cloves, thinly sliced
2 tablespoons plus 2 teaspoons Dijon mustard
2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish
1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish
2 tablespoons extra-virgin olive oil
2 onions, peeled and quartered
4 carrots, peeled
4 stalks celery
6 new potatoes, halved if large
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1/2 cup dry red wine
1 cup homemade or canned beef stock

Steps:

  • Preheat oven to 500 degrees. Season lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over lamb; coat evenly with thyme and rosemary, patting gently.
  • Rub oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Roast 20 minutes; reduce heat to 375 degrees. Add onions, carrots, celery, and potatoes; season with salt and pepper. Roast until meat thermometer inserted near center, avoiding bone, reads 140 degrees, about 70 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.
  • Meanwhile, make sauce: Knead flour and butter together. Pour off fat; place pan over medium heat. Add wine; reduce by half. Add remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.

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.

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

HERB-CRUSTED LEG OF LAMB



Herb-Crusted Leg of Lamb image

At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 13

2 legs of lamb (9 pounds each), bone in, trimmed of excess fat
1 tablespoon plus 1/4 teaspoon olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium head garlic
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon dried oregano
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon all-purpose flour
1/3 cup brandy
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 tablespoon chopped fresh rosemary

Steps:

  • Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
  • Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.
  • Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
  • Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.
  • Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.
  • Slice lamb; serve with sauce on the side.

BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY



Butterflied Leg of Lamb With Lots of Garlic and Rosemary image

A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.

Provided by Rita1652

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

6 -7 lbs leg of lamb, boned and butterflied by the butcher
3/4 cup olive oil
1/2 cup red wine
1/4 cup balsamic vinegar
1/3 cup minced fresh rosemary
1/4 cup minced fresh thyme
2 tablespoons honey mustard
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons anchovy paste
10 garlic cloves, crushed
kosher salt
fresh ground pepper

Steps:

  • Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
  • Whisk together all the marinade ingredients in a bowl.
  • Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
  • Massage into meat.
  • Cover and refrigerate overnight.
  • Remove the meat from the refrigerator and allow to come to room temperature.
  • Preheat grill to medium heat.
  • Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
  • My favorite!
  • Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
  • Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
  • Serve immediately.

Nutrition Facts : Calories 906.4, Fat 66.8, SaturatedFat 22.6, Cholesterol 229.6, Sodium 570.1, Carbohydrate 5.1, Fiber 0.5, Sugar 2.2, Protein 64.7

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY



Garlic And Herb Leg Of Lamb With Potatoes Recipe by Tasty image

Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.

Provided by Chris Salicrup

Categories     Dinner

Yield 10 servings

Number Of Ingredients 12

8 lb bone-in lamb roast with fat cap
12 cloves garlic, divided
½ cup olive oil
⅓ cup whole grain mustard, plus more for serving
1 lemon, juiced
10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
1 ½ tablespoons sea salt
1 tablespoon freshly ground black pepper
¾ cup dry white wine
2 ½ lb yukon gold potato, halved
flaky sea salt, for sprinkling

Steps:

  • 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
  • In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
  • Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
  • Preheat the oven to 425°F (220°C).
  • Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
  • Remove the pan from the oven and reduce the heat to 325°F (160°C).
  • Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
  • Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
  • Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
  • Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
  • Enjoy!

Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram

More about "garlic and herb rubbed butterflied leg of lamb recipes"

GRILLED BUTTERFLIED LEG OF LAMB WITH A HERB RUB
grilled-butterflied-leg-of-lamb-with-a-herb-rub image
2016-03-07 For a gas grill, turn all the burners to high and let it heat for 15 minutes. Wipe off most the herb rub from the lamb. Some should still be …
From justalittlebitofbacon.com
5/5 (9)
Total Time 10 hrs 29 mins
Category Main
Calories 300 per serving
  • Lay lamb out flat on a tray. Puree all the herb rub ingredients in a food processor. (Alternatively, finely mince the herbs and garlic with a knife and then stir in the rest of the ingredients.) Spread the herb rub evenly over the lamb on both sides. Cover the lamb and put it in the refrigerator overnight.


ROASTED BUTTERFLIED LEG OF LAMB RECIPE - THE SPRUCE EATS
roasted-butterflied-leg-of-lamb-recipe-the-spruce-eats image
2021-04-13 Some recipes for a butterflied leg of lamb secure the meat with long skewers or kitchen twine, but we found that cooking the meat as-is also produces a lovely result without the extra work. If you decide to secure the …
From thespruceeats.com


GREEK BUTTERFLIED LAMB LEG | RECIPETIN EATS
greek-butterflied-lamb-leg-recipetin-eats image
2021-01-22 Mix marinade ingredients in a large ziplock bag. Add lamb, massage bag well to get the marinade into all the meat cracks and crevices. Seal bag and marinate for 24 hours (3 hours minimum). Remove lamb from the …
From recipetineats.com


BUTTERFLIED LEG OF LAMB RECIPE | JAMES BEARD FOUNDATION
butterflied-leg-of-lamb-recipe-james-beard-foundation image
Put the lamb in a shallow dish large enough to hold it and pour in marinade, making sure all the meat is well covered. Cover with plastic wrap and allow the meat to marinate for 2 to 3 hours, or longer. Preheat the broiler. Remove the …
From jamesbeard.org


HERB ROASTED BUTTERFLIED LEG OF LAMB - A YEAR AT THE …
herb-roasted-butterflied-leg-of-lamb-a-year-at-the image
2012-04-01 Evenly spread herb marinade over the top of the lamb. Cover and refrigerate at least two hours or overnight. Preheat the oven to 425 degrees F. Remove lamb from refrigerator 30 minutes before roasting (this makes it …
From ayearatthetable.com


LEMON-HERB RUBBED BUTTERFLIED LEG OF LAMB WITH BREAD SALAD
Directions. 1 In a small bowl, combine the lemon zest, oregano, garlic, and 3 tablespoons olive oil. Remove the fat cap from the lamb leg; press the herb mixture onto both sides of leg. 2 Grill the lamb leg over medium direct heat, covered, for 3 minutes per side. Grill over medium indirect heat, covered, 7 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness, turning …
From superiorfarms.com


GRILLED BUTTERFLIED LEG OF LAMB WITH A HERB RUB - JUST A LITTLE BIT OF ...
Feb 27, 2017 - Grilled butterflied leg of lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a great dinner. Feb 27, 2017 - Grilled butterflied leg of lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a great dinner. Pinterest. Today. Explore. When autocomplete results are available use up and down …
From pinterest.ca


BUTTERFLIED GRILLED LEG OF LAMB WITH LEMON, GARLIC, & ROSEMARY
2022-06-22 Scale. 2 – 2 1/2 pounds boneless leg of lamb, butterflied to about 2 inches thickness (see Recipe Notes, below) 1/3 cup olive oil. 2 lemons, zested & juiced. 8 – 10 cloves garlic, finely chopped or grated. 4 sprigs fresh rosemary, finely chopped. 1 …
From playswellwithbutter.com


BONELESS LEG OF LAMB - PERFECTLY COOKED! - THECOOKFUL
Rub the remaining garlic-herb mixture on the outside of the lamb. Place the lamb in a baking dish or on a plate and cover it. Refrigerate the lamb for at least one hour and up to overnight. When ready to cook, remove the lamb from the refrigerator and bring it up to room temperature. Preheat the oven to 450°F.
From thecookful.com


GREEK-STYLE BUTTERFLIED LEG OF AMERICAN LAMB WITH FETA SAUCE
2022-06-20 Directions. 1 Place the garlic, oregano, thyme, 1 tablespoon olive oil and the lemon zest (reserve the juice for later) in a mini or regular sized food processor, and season with salt and pepper. Process until it becomes a paste (if you are a mortar and pestle type of cook, you can use that instead). 2 Rub about 2/3 of the herb paste on the top of the lamb, the side that was cut …
From superiorfarms.com


GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON HERBS AND GARLIC : …
2021-11-07 Apr 08, 2007 · make herb rub: Using a mallet, pound lamb to 1 inch thick. 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 container and spread half of mustard mixture over top. When ready to grill, remove from fridge and save … Pulse until coarse puree forms. …
From detectiveshows.galeborg.com


GRILLED BUTTERFLIED LEG OF LAMB | RECIPE - PINTEREST
Mediterranean-style Leg of Lamb Recipe | The Mediterranean Dish. Leg of lamb covered in a Mediterranean rub of fresh garlic, spices, olive oil and lemon juice. Roasted with potato wedges and served over rice pilaf. A delicious Easter recipe or for your next family dinner! Recipe comes with step-by-step photos!
From pinterest.com


RECIPE: BUTTERFLIED LEG OF LAMB - FOOD NEWS
Instructions Preheat oven to 425 degrees F. In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 15 inserts with a paring knife. Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Bake uncovered according until desired doneness.
From foodnewsnews.com


RUBBED BUTTERFLIED LEG OF LAMB WITH GARLIC,ROSEMARY&THYME (GC) …
Mix last five ingredients well and rub on leg of lamb. Rub lamb vigorously. Cover and refrigerate overnight. Prepare a wood or charcoal fire and let it burn down to embers. Grill lamb for 18 minutes on one side and 14 minutes on the second side. Let rest for 10 minutes before slicing. Serve with grilled ratatouille and basil.
From recipeland.com


HERB AND GARLIC ROASTED LEG OF LAMB RECIPE - THE SPRUCE EATS
2021-07-09 In a small bowl, combine the minced garlic with the herbs, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Rub the garlic and herb mixture over the surface of the lamb. Place the lamb, fat side up, on the rack of the prepared pan. Insert meat thermometer in the thickest part of the meat, not touching fat or bone.
From thespruceeats.com


LEMON-HERB RUBBED BUTTERFLIED LEG OF LAMB BREAD SALAD
Directions. In a small bowl, combine lemon zest, oregano, garlic, and 3 tablespoons olive oil. Remove fat cap from lamb leg; press rub onto both sides of leg. Grill lamb leg over medium direct heat, covered, 3 minutes per side. Grill over medium indirect heat, covered, 7 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness ...
From goodfoodstore.com


GARLIC HERB LEG OF LAMB - COOKEATSHARE
Grilled Butterflied Leg Of Lamb With Lemon, Herbs, Garlic 1643 views Grilled Butterflied Leg Of Lamb With Lemon, Herbs , Garlic , ingredients: 8 x garlic cloves
From cookeatshare.com


BUTTERFLY LEG OF LAMB ROAST - THERESCIPES.INFO
Butterflied Leg of Lamb: Seared, Then Slow, For Perfect Doneness trend blog.thermoworks.com. Season the lamb generously with kosher salt, then apply the mint rub and work it into all the creases and nooks. Move to the grill and cook the leg of lamb for about five minutes per side, until the exterior is nicely browned and there are some charred ...
From therecipes.info


LEG OF LAMB WITH HERB BUTTER - LODGE CAST IRON
2019-04-19 In a bowl, add softened butter, parsley, basil, garlic, salt and pepper. Mix thoroughly. Score the outside of the leg of lamb by gently slicing a crisscross pattern on the outside fat layer. Lather in the herb butter mixture and place in a Lodge Fish Pan. Add cubed potatoes with olive oil, salt and pepper to pan. Spread out evenly. Next, add ...
From lodgecastiron.com


GARLIC-AND-HERB-CRUSTED LEG OF LAMB RECIPE - FOOD & WINE
Preheat the oven to 400°. In a small bowl, combine the 1/4 cup of olive oil with the minced garlic, rosemary and thyme. Advertisement. Step 2. Score the fatty top side of the lamb about 1/4 inch ...
From foodandwine.com


GARLIC-AND-HERB-CRUSTED LEG OF LAMB RECIPE | MYRECIPES
Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145° for medium.
From myrecipes.com


RECIPE: GRIDDLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND …
2007-06-27 1. In a small bowl, combine garlic, thyme, rosemary, parsley, salt, pepper and olive oil. Place lamb in a large dish and, with the tip of a knife, cut …
From nytimes.com


GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC
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 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 for 1 hour. Prepare grill. Lightly ...
From plain.recipes


HERBED LEG OF LAMB | NIGELLA'S RECIPES | NIGELLA LAWSON
Method. Sit the lamb in a roasting tin, skin-side up, and make many plunging incisions all over the skin side with the tip of a sharp knife. With a stick blender, blitz the oregano, rosemary, garlic, lemon and orange zests and juices, olive oil and kosher salt to a herb-flecked runny paste. Pour or spoon this over the lamb and use your fingers ...
From nigella.com


WOOLLIES - BUTTERFLIED LAMB LEG GARLIC & HERB CALORIES, CARBS ...
Find calories, carbs, and nutritional contents for Woollies - Butterflied Lamb Leg Garlic & Herb and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Woollies Woollies - Butterflied Lamb Leg Garlic & Herb. Serving Size : 100 g. 258 Cal. 6% 4g Carbs. 70% 20g Fat. 23% 15g Protein. Track macros, calories, …
From androidconfig.myfitnesspal.com


PIN ON JUST A LITTLE BIT OF BACON - PINTEREST
Grilled Butterflied Leg of Lamb with a Herb Rub - Just a Little Bit of Bacon. 9 ratings · 10.5 hours · Gluten free, Paleo · Serves 8. Just a Little Bit of Bacon. 22k followers. Lamb Recipes. Meat Recipes. Food Processor Recipes. Cooking Recipes. Grilled Leg Of Lamb. Grilled Meat. Bbq Lamb. Carne Asada. Gastronomia. More information.... Ingredients. Meat. 4 lbs Lamb …
From pinterest.com


GARLIC-AND-HERB-RUBBED BUTTERFLIED LEG OF LAMB RECIPE
Dec 3, 2017 - This recipe is by Melissa Clark and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food. Dec 3, 2017 - This recipe is by Melissa Clark and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.co.uk


GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC
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 ...
From harvesthaven.com


LEG OF LAMB SMOKER RECIPE - THERESCIPES.INFO
Smoked Boneless Leg of Lamb with Herb Rub - Vindulge great www.vindulge.com. Smoke Lamb: Place lamb on the smoker and smoke until the internal temperature reaches 140 degrees Fahrenheit. Pull the lamb at 140 degrees and let it rest for 15 minutes to allow carry over cooking to occur. After 15 minutes the lamb will have come up to 145 degrees F, and the juices will …
From therecipes.info


HERB-RUBBED LEG OF LAMB | DOROTHY LANE MARKET
2021-08-20 Mix the chopped herbs and sliced garlic with 1 Tbsp of olive oil and tuck that mixture into every nook and cranny of the roast through the netting. 4 Place on a foil lined roasting pan and drizzle with some of the remaining olive oil.
From dorothylane.com


MUSTARD AND HERB ROASTED LEG OF LAMB - THE HUNGRY BLUEBIRD
2017-03-30 Mix all the ingredients for the mustard and herb mixture until emulsified and thickened. Paint the lamb all over with the mixture and place on rack in roasting pan. Scatter onion, lemon and herb sprigs around lamb and in bottom of pan. Roast according to directions below in the recipe card. When lamb is done, make the gravy following the ...
From thehungrybluebird.com


GRILLED LEG OF LAMB WITH MINT-GARLIC RUB RECIPE | EATINGWELL
In this elegant lamb recipe perfect for entertaining, boneless leg of lamb gets a mint and garlic rub. The butterflied lamb cooks in record time and the varying thickness means some slices will be more done than others, so there's something for everyone. The recipe calls for a cut that's large enough to serve about 16 people and still have enough leftovers to make an awesome …
From eatingwell.com


HERB AND BLACKBERRY RUBBED ROAST LEG OF LAMB RECIPE - DRISCOLL'S
Lamb with Rub. Preheat oven to 400°F. Purée blackberries in a blender or food processor until smooth. Press through a sieve to remove seeds. Discard solids. Combine 1/4 cup blackberry purée, Dijon mustard, vinegar, 6 cloves garlic, rosemary, thyme, salt and pepper in a medium bowl. Set aside remaining 1/4 cup blackberry purée.
From driscolls.com


NUGGET MARKETS BARBECUED HERB LAMB RECIPE
Preheat grill to 350°F. Combine parsley, rosemary, garlic, salt, pepper and oil in a small workbowl and mix thoroughly. Rub herb mixture over lamb leg until evenly coated, then place onto grill. Grill lamb leg over medium indirect heat covered for approximately 1 hour, or until a probe thermometer placed into the thickest section reads 135°F.
From nuggetmarket.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook butterflied leg of lamb?
Grilled butterflied leg of lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a great dinner. Lay lamb out flat on a tray. Puree all the herb rub ingredients in a food processor. (Alternatively, finely mince the herbs and garlic with a knife and then stir in the rest of the ingredients.)
How do you cook a lamb leg with garlic?
Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb.
How do you make herb rub for lamb chops?
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 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.
How to cook Lamb on the grill with Herb rubs?
Spread the herb rub evenly over the lamb on both sides. Cover the lamb and put it in the refrigerator overnight. About one hour before grilling, take the lamb out of the refrigerator and let it sit on the counter. Heat up the grill.

Related Search