GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
- Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
- Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.
BUTTERFLIED LEG LAMB WITH SPICY GINGER PAPAYA SALSA
Steps:
- 1. Heat a grill to medium.
- 2. Cut lamb in half following a natural seam that runs across center meat. Brush lamb lightly with 1/3 cup olive oil and rub each side with 1 tablespoon thyme, 1/2 teaspoon allspice, and a generous amount salt. Place lamb on grill fat side up and grill until well browned, about 15 minutes. Turn lamb and grill until other side is well browned and an instant-read thermometer inserted in thickest part registers 130degreesF to 135degreesF for medium-rare, about 10 minutes. Transfer lamb to a cutting board, cover loosely with foil, and let rest for 10 minutes.
- 3. Whisk 2 tablespoons olive oil, brown sugar, sherry vinegar, ginger, and 1/2 teaspoon salt in a medium bowl until sugar dissolves. Add scallions, papaya, and bell and habanero peppers. Toss to coat with dressing.
- 4. Slice lamb and arrange on a serving platter or individual plates. Sprinkle lamb with salt to taste and serve with salsa.
Nutrition Facts : Calories 740, Fat 56 grams, SaturatedFat 22 grams, Cholesterol 190 milligrams, Sodium 280 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 49 grams
GRILLED LEG OF LAMB JAMAICAN STYLE
Provided by Bob Sloan
Categories Rum Garlic Lamb Onion Marinate Wheat/Gluten-Free Mango Fall Tailgating Grill/Barbecue Jalapeño
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For the mango relish:
- Place a medium sauté pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeño and cook until the vegetables begin to soften, about 4 minutes.
- Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours.
- For the marinade:
- Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth.
- Coat both sides of the lamb with the marinade, place it in a sealed container, and refrigerate for at least 4 hours and up to 24 hours.
- At the tailgate
- Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.
- With a sharp knife, cut away the thinner middle section of the leg and transfer it to a platter. Leave the thicker end pieces to cook 5 to 7 minutes longer, turning once.
- Let the lamb rest for 5 minutes before cutting it on the diagonal into thin slices. If some sections are still too rare, lay the slices on the grill for a few seconds on each side.
- Serve with the mango relish.
GRILLED BUTTERFLIED LEG OF LAMB
It's all in the marinade. ANyone can toss a piece of meat on the fire and cook it. It takes a marinade to give it flavor.
Provided by Ohmikeghod
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the garlic cloves. Place into blender.
- chop the green onions. place into blender.
- Set blender to chop, and turn on for a few seconds.
- Add the rest of the marinade ingredients. keep blender on chop, and blend until well mixed - should not be long.
- Butterfly the boneless leg of lamb. I find that it's best to do this with the meat partialy frozen, otherwise it wiggles.
- In a dish large enough to hold the opened meat, pour marinade over meat. Refrigerate covered for 4 or more hours.
- Preheat the grill, then lower heat to Medium grill (I use a gas grill).
- Grill the lamb for 10 minutes per side, or until temp reaches 150 degreees. (I use an electronic fork for temperature testing).
- Remove meat from grill, let rest for 5 minutes, slice thinly and serve.
Nutrition Facts : Calories 1311.9, Fat 104.5, SaturatedFat 37.5, Cholesterol 313, Sodium 510.6, Carbohydrate 6.2, Fiber 0.7, Sugar 1.2, Protein 82.4
GRILLED HERBED LEG OF LAMB
Different with red pepper flakes, balsamic, and orange zest in the marinade. From Food For Thought, Favorite Recipes of Morristown-Beard School. Several hours to overnight marination required.
Provided by Oolala
Categories Lamb/Sheep
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except for the lamb and oil, in a bowl and mix well.
- Whisk in the oil.
- Coat the lamb with the marinade in a zip lock style bag and refrigerate for several hours to overnight.
- Remove lamb from marinade and add salt to the meat.
- Preheat grill and grill or broil meat 8-10 minutes on the first side and 6-10 in the second side.
- Let meat rest 6-10 minutes before carving.
Nutrition Facts : Calories 868.6, Fat 70.2, SaturatedFat 25, Cholesterol 208.7, Sodium 171.7, Carbohydrate 1.7, Fiber 0.6, Sugar 0.2, Protein 54.8
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- Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.
- In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
- Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.
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