Grilled Leg Of Lamb Recipes

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LAMB LEG GRILLED WITH ROSEMARY, GARLIC & DIJON MARINADE



Lamb Leg Grilled with Rosemary, Garlic & Dijon Marinade image

How to grill a leg of lamb over indirect heat for tender, juicy meat. Flavor it before you grill it with a thick and fragrant leg of lamb marinade with rosemary, garlic, lemon, Dijon mustard and olive oil. Tips on cutting a bone-in leg of lamb.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 1h40m

Number Of Ingredients 8

3.5 to 4 lbs lamb leg, bone-in (about 3/4 lb less if boneless)
5-6 sprigs rosemary, more for garnish
3-4 cloves garlic
2 tbsp Dijon mustard
3 tbsp extra virgin olive oil
1 lemon, zest only
2 tsp kosher salt, plus more for seasoning
1 tsp pepper, plus more for seasoning

Steps:

  • Make the marinade for the lamb leg - very finely chop the rosemary leaves, mince the garlic and press onto it with the flat side of the knife, zest the lemon. Combine all three with the olive oil, Dijon mustard and salt and pepper. Mix well.
  • Trim any excess fat from the leg of lamb, leaving a good fat cap on top. Score the fat cap in a diamond pattern until you just reach the meat. Apply the marinade paste all over the lamb, rub it in the scored parts. Place onto a plate, season with salt and pepper and cover*. Marinate refrigerated from 4 hours to overnight.
  • Bring the leg of lamb to room temperature (about 30-40 minutes of the counter) and preheat a charcoal** grill to 325F. No need to scrape off the marinade paste - it will help form a flavorful crust.
  • Place the leg of lamb directly onto the grill rack, over indirect heat, fat cap facing up. Turn it over/reposition it every 20 minutes or so to expose all surfaces to the indirect heat and the grill rack. Do so last for the side with the fat. Maintain a constant grill temperature and grill until a meat thermometer inserted in the thickest part registers 135 F for medium-rare. If you'd like a section of the lamb leg to be cooked medium (as seen in the pictures) grill the meatiest side of the leg until the temperature there is 140-145F. *** Allow the lamb to rest onto a board for 10-15 minutes before you carve it. You may loosely tent it with foil to keep it warm.

Nutrition Facts : Calories 639 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 58 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 928 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

GRILLED MARINATED LEG OF LAMB



Grilled Marinated Leg of Lamb image

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Categories     Lamb     Garlic     Marinate     Quick & Easy     Lemon     Summer     Grill/Barbecue     Oregano     Gourmet     Easter     Spring     Meat

Yield 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
Special Equipment
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Steps:

  • Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Bring lamb to room temperature, about 1 hour, before grilling.
  • Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
  • Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
  • Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

GRILLED LEG OF LAMB STEAKS



Grilled Leg of Lamb Steaks image

This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.

Provided by nichole

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 50m

Yield 4

Number Of Ingredients 5

4 bone-in lamb steaks
¼ cup olive oil
4 large cloves garlic, minced
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

Steps:

  • Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g

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

MARINATED GRILLED LAMB



Marinated Grilled Lamb image

It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1/4 cup lemon juice
1/4 cup dry white wine or chicken broth
3 tablespoons olive oil
8 garlic cloves, minced
3 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 boneless leg of lamb (3 to 4 pounds), trimmed and untied
1 sprig fresh rosemary
Additional salt and pepper

Steps:

  • In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

GRILLED LEG OF LAMB, SAM'S WAY



Grilled Leg of Lamb, Sam's Way image

This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate - and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.

Provided by Mark Bittman And Sam Sifton

Categories     dinner, barbecues, main course

Time 1h

Yield 8 servings

Number Of Ingredients 6

4 cloves garlic, chopped fine
2 tablespoons fresh rosemary leaves, chopped fine
2 tablespoons olive oil
1 boneless leg of lamb, 5 to 6 pounds, butterflied
Kosher salt and black pepper
2 handfuls pecan shells, or wood chips, soaked in water

Steps:

  • Combine the garlic, rosemary and olive oil in a bowl. Season the lamb with salt and pepper, then massage with the garlic and rosemary mixture and put the meat in the bowl. Cover and allow to marinate in the refrigerator for at least 30 minutes.
  • Allow it to come to room temperature, approximately 30 minutes. Meanwhile, build a fire in your grill, leaving 1/3 of the cooking area free of coals.
  • When the fire is hot, sprinkle the pecan shells or wood chips over the fire and place the lamb fat side down. Sear each side of the lamb for approximately 4 minutes each, then remove the lamb to the side of the grill without coals and roast, covered, for approximately 30 to 40 minutes.
  • Tent in foil for 10 to 15 minutes, and serve.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 39 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 16 grams, Sodium 757 milligrams, Sugar 0 grams

GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD



Grilled Leg of Lamb with Rosemary, Garlic, and Mustard image

Provided by Sisi Carroll

Categories     Garlic     Lamb     Mustard     Easter     Low Cal     Backyard BBQ     Dinner     Rosemary     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Fresh rosemary sprigs and fresh Italian parsley sprigs

Steps:

  • Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
  • Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
  • Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
  • What to drink:
  • Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Tyler Florence

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme leaves
1 lemon, juiced
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
2 cups mache or mixed baby greens
1/2 bunch mint, leaves only
1/4 cup sliced scallions

Steps:

  • To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
  • Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
  • Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Make and share this Grilled Leg of Lamb recipe from Food.com.

Provided by Starbucks

Categories     Lamb/Sheep

Time 4h40m

Yield 8 serving(s)

Number Of Ingredients 10

2 Spanish onions, coarsely chopped
3 tomatoes, coarsely chopped
6 garlic cloves, crushed
2 tablespoons paprika
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 (4 lb) butterflied boneless leg of lamb, trimmed of fat and scored
kosher salt & freshly ground black pepper
oil, for grill

Steps:

  • Combine the onions, tomatoes, garlic, pepper, paprika, cumin, coriander, and cardamom in a food processor and puree until smooth.
  • Put the lamb in a shallow baking dish and pour the marinade over to cover. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or up to overnight.
  • Bring the lamb to room temperature, about 30 minutes, before grilling.
  • Preheat an outdoor grill to medium-high heat and rub with oil to prevent sticking.
  • Remove the lamb from marinade, reserving the marinade for basting, and season generously with salt and pepper on all sides.
  • Lay the lamb on the grill and cook for 15 to 20 minutes. Using tongs, carefully flip the lamb over and grill the second side for 15 to 20 minutes more, basting with reserved marinade occasionally. If necessary, move the lamb around the grill to avoid flare-ups. The internal temperature of the lamb should register 125 to 130-degrees F for medium-rare.
  • Transfer the lamb to a cutting board and tent with aluminum foil. Let the lamb rest for 15 minutes (internal temperature will rise to 135-degrees F while the meat stands.) Thinly slice the lamb across the grain.

Nutrition Facts : Calories 558.2, Fat 39.5, SaturatedFat 16.9, Cholesterol 156.5, Sodium 133.8, Carbohydrate 7.6, Fiber 2.5, Sugar 2.6, Protein 42.1

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

3 tablespoons coriander seeds
3 tablespoons dill seeds
3 tablespoons fennel seeds
12 large cloves garlic, minced
3 tablespoons finely chopped fresh rosemary
3 tablespoons finely chopped fresh sage
3 tablespoons finely chopped fresh mint leaves
1/2 cup plus 2 tablespoons olive oil
1 seven-to-nine-pound leg of lamb, boned, butterflied, and cut into 4 sections
Salt and freshly ground pepper

Steps:

  • Have ready a dish large enough to accommodate the lamb in a single layer. Place the coriander, dill, and fennel seeds in a spice grinder, and finely grind.
  • In a medium bowl, combine the ground spice mixture, garlic, rosemary, sage, mint, and olive oil. Spread the mixture on both sides of each lamb section. Place lamb in dish, and transfer to refrigerator. Marinate at least 3 hours or overnight.
  • Heat a grill or grill pan until medium hot. Season lamb with salt and pepper, and place lamb on grill. Cook until medium rare, 6 to 8 minutes per side.
  • Transfer lamb to a cutting board. Let meat stand 5 minutes. Slice, and serve.

MOUTHWATERING GRILLED LEG OF LAMB



Mouthwatering Grilled Leg of Lamb image

I admit it, I was scared to try lamb until I tried it this way. Now I love lamb. This is a marinade that's quick to put together and then just grill. We love to serve it with roasted potatoes. A touch of mint jelly or A-1 Sweet and Tangy are good condiments for lamb. Try the electric fry pan method - even better. ***** About the 67% calories from fat - the marinade is disgarded so it's really much lower.*****

Provided by Puppies777

Categories     Lamb/Sheep

Time 8h40m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 -3 lbs boneless leg of lamb, butterflied
1 cup white wine
1/4 cup olive oil
4 -5 garlic cloves, minced
3 tablespoons fresh rosemary

Steps:

  • Mix all ingredients together except lamb until well combined. Add lamb and marinate in a ziplock bag for 8 hours or overnight.
  • Discard marinade. Grill for about 20 - 25 minutes for medium rare.
  • Tried a new cooking method - turned out FANTASTIC; so moist!
  • In an electric fry pan place marinated lamb on a rack. Add water to pan to cover bottom (add more during roasting to keep bottom covered). Preheat to 400°F Roast 15 minutes. Reduce temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
  • Transfer roast to cutting board; cover with foil. Let stand 10 - 15 minutes before carving. Internal temperature will continue to rise 5° - 10°F during stand time.

Nutrition Facts : Calories 695.9, Fat 52.3, SaturatedFat 18.8, Cholesterol 156.5, Sodium 131.1, Carbohydrate 2.8, Fiber 0.2, Sugar 0.6, Protein 40.9

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From grillgirl.com


GRILLED LEG OF LAMB RECIPE – SASHA'S FINE FOODS
Chop the onions, garlic, and rosemary very well and combine with lemon zest, apple cider vinegar, and olive oil. Sprinkle a generous amount of salt and pepper over the untied and unrolled lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.
From sashasfinefoods.com


GRILLED LEG OF LAMB | SAVEUR
2010-03-30 Spread lamb over grill grate and cook, turning occasionally, until browned and cooked to desired temperature, about 15–18 minutes for medium rare. Transfer to a cutting board and let sit for 5 ...
From saveur.com


GRILLED LEG OF LAMB - GRILLED HONEY MUSTARD LAMB
2020-04-11 Place the sliced onions on the bottom of a cast-iron Dutch oven, and place the marinated leg of lamb on top. Brush on additional marinade one every hour. Position the Dutch oven away from the hot coals and close the lid, and cook for 2 hours or until an instant-read thermometer reads 120°F for rare, 125°F medium-rare, 135 °F medium, 145°F ...
From awortheyread.com


GRILLED LEG OF LAMB RECIPE 2022 - FLAME GORILLA
2022-02-16 This grilled leg of lamb recipe is one of my favorites. It is so simple yet the flavors are classic southern French and the natural savory flavor of the meat is left to shine. This was inspired by Richard Olney’s description of how Lulu Peyraud sometimes cooked a leg of lamb, but she did it in an oven. You could certainly do the same thing in the oven but I think it is even …
From flamegorilla.com


GRILLED LEG OF LAMB RECIPE | MYRECIPES
Coat food rack with cooking spray, and place on grill. Step 3. Remove lamb from marinade, discarding marinade; place lamb on food rack over drip pan. Step 4. Grill, covered with grill lid, 2 hours or until a meat thermometer inserted into thickest portion registers 145°. Remove from heat; cover and let stand 20 minutes or until meat ...
From myrecipes.com


GRILLED LEG OF LAMB WITH CHIMICHURRI SAUCE
Directions. Chimichurri Sauce: Stir parsley with olive oil, red wine vinegar, garlic, salt, oregano and chili flakes until well combined. Cover and refrigerate for at least 30 minutes and up to 24 hours. Grilled Leg of Lamb: Whisk olive oil with lemon juice, thyme, garlic, salt and pepper; rub all over lamb. Cover and let marinade for at least ...
From nzspringlamb.com


BBQ & GRILLED LAMB RECIPES | ALLRECIPES
361. Best Side Dishes for Lamb Chops. Bob's Kabobs. 17. Kofta Kebabs. 420. Grilled kofta kebabs made with ground lamb and 6 different kinds of spices. Lamb Burgers. 33.
From allrecipes.com


GRILLED LAMB RECIPES - SERIOUS EATS
Yogurt- and Mint-Marinated Lamb Skewers Recipe. Grilled Moroccan-Spiced Rack of Lamb Recipe. Grilled Berbere-Spiced Lamb Chops With Cucumber-Lentil Salad Recipe. Perfectly Grilled Lamb Rib or Loin Chops Recipe. Grilled Garlic- and Mint Pesto–Stuffed Leg of Lamb Recipe. Smoked Lamb Barbacoa Recipe.
From seriouseats.com


ROSEMARY GRILLED LEG OF LAMB RECIPE -SUNSET MAGAZINE
Rosemary Grilled Leg of Lamb ... Food & Drink
From sente.serveftp.net


GRILLED LEG OF LAMB RECIPE | LEITE'S CULINARIA
2021-03-25 Directions. In a medium dry skillet over medium heat, combine the fennel, cumin, and coriander seeds and toast until fragrant, 2 to 3 minutes. Add the seeds to a mortar and pestle. Pound until the seeds start to break down but aren’t pulverized (or use the flat of a knife to crush the seeds).
From leitesculinaria.com


GRILLED BUTTERFLIED LEG OF LAMB RECIPE - COOKS WITHOUT BORDERS
Grill the lamb, covered, for between 6 and 11 minutes on each side, depending on how hot the coals are and the size of the cut – about 12 to 22 minutes total. Aim for an internal temperature of about 130 degrees for medium-rare, but if you go over, don't worry; it's still really good even if it goes to medium. 5.
From cookswithoutborders.com


RECIPE: GRILLED LEG OF LAMB | WHOLE FOODS MARKET
Method. In a wide, shallow dish, stir together vinegar, oil, rosemary, garlic, pepper, sugar, and salt to make a marinade. Remove netting or string from leg of lamb and lay out flat in dish. Turn to coat with marinade, then cover dish and refrigerate, …
From wholefoodsmarket.com


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