Grilled Leg Of Lamb Steaks Recipes

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CHEF JOHN'S GRILLED LAMB STEAKS



Chef John's Grilled Lamb Steaks image

Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 8h40m

Yield 4

Number Of Ingredients 15

1 bunch fresh tarragon leaves, torn
½ bunch fresh mint leaves, torn
2 tablespoons plain yogurt
1 tablespoon olive oil
4 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
4 center-cut lamb leg steaks, 1 1/2-inch thick
¼ cup olive oil
3 tablespoons sherry vinegar
2 tablespoons honey
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh mint
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
  • Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
  • Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8

2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

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.

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 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, 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 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.

CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY



Chargrilled Lamb Steaks With Garlic and Rosemary image

From Australia the Beautiful Cookbook; New South Wales. "Just about everyone who enjoys a steak will love this alternative to beef steak. Ask your butcher to saw a leg of lamb (bone in) into steaks. Because the steaks have been marinated, they will cook very quickly. Begin to prepare this dish 1 day in advance of serving." Prep time doesn't include the 24-hour marinating time.

Provided by mersaydees

Categories     Lamb/Sheep

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

6 lamb steaks, cut from the top of the leg each about 2/3-inch thick (1.5 cm)
3 garlic cloves, bruised and cut into small pieces
1 tablespoon fresh rosemary
1/2 cup olive oil (125 ml)
salt
pepper, freshly ground

Steps:

  • Remove the small round bone from the center of each lamb steak.
  • Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate for 24 hours, turning once.
  • Preheat a broiler or griller on high or prepare a fire in a barbecue. When very hot, remove steaks from marinade, reserving marinade, and place them on the griller tray or barbecue rack. Sear quickly on both sides to seal in the juices. Sprinkle with salt and grind some black pepper over each steak and leave to cook to individual taste, painting with the marinade during cooking.
  • The steaks are at their best when cooked and still pink inside, about 5 minutes on the first side and 3 minutes on the second side.
  • Serve immediately.

Nutrition Facts : Calories 161.7, Fat 18, SaturatedFat 2.5, Sodium 0.7, Carbohydrate 0.6, Fiber 0.1, Protein 0.1

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

GRILLED LEG OF LAMB WITH GARLIC AND MINT



Grilled Leg of Lamb with Garlic and Mint image

Marinated leg of lamb is elegant enough for a special occasion, but easy enough to make any night of the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time P1D

Number Of Ingredients 7

1 1/2 cups extra-virgin olive oil, plus more for brushing
1 bunch fresh mint, coarsely chopped
1 head garlic, cloves crushed and peeled
Finely grated zest of 2 lemons
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
3 pounds boneless leg of lamb (about 1/2 of 1 large leg), butterflied

Steps:

  • Combine oil, mint, garlic, zest, 3 tablespoons salt, and the red-pepper flakes; season with pepper. Reserve 1/2 cup marinade.
  • Pound lamb to an even 1-inch thickness. Place lamb in a baking dish, and massage marinade into meat. Refrigerate overnight.
  • Let lamb stand at room temperature for 1 hour before grilling. Heat grill to medium-high. Brush grates with oil. Remove lamb from dish, and brush off any excess marinade. Grill lamb, flipping every 5 minutes for even cooking, until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare, 8 to 10 minutes per side. Let stand for 10 minutes. Slice lamb across the grain. Drizzle with reserved marinade.

GRILLED LAMB STEAKS WITH ROSEMARY & THYME



Grilled Lamb Steaks With Rosemary & Thyme image

Make and share this Grilled Lamb Steaks With Rosemary & Thyme recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 16m

Yield 6 serving(s)

Number Of Ingredients 5

6 lamb leg steaks, about 6 ounces each
1 1/2 teaspoons fresh ground pepper
1 tablespoon minced fresh rosemary leaf
1 tablespoon fresh thyme leave
1/2 teaspoon salt

Steps:

  • Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
  • Rub both sides of the chops with the pepper, rosemary and thyme.
  • Clean the grill with a wire brush, then lightly oil it.
  • When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
  • Remove to a platter and sprinkle with the salt.
  • Serve immediately, spooning a little of the collected juices over each chop.

LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES



Lamb Leg Steak With Olive Relish and Tomatoes image

Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin chops. An easy chop to cook is the meaty, lean center-cut lamb leg steak, a thick slice with a round bone in the center. If you have ever grilled a butterflied lamb leg and found it difficult to cook evenly and carve, a lamb leg steak is a surprisingly easy way to go. Seasoned with salt and pepper, rosemary and garlic, it takes about 10 minutes to cook. Of course, if you're grilling over coals, it will take time for your grill to be ready, but that gives your steak time to marinate: It tastes best if it is seasoned at least 20 minutes before cooking.

Provided by David Tanis

Categories     meat

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

1 center-cut lamb leg steak, about 1 1/2 pounds, cut 1 1/2 to 2 inches thick
Salt and pepper
1 tablespoon roughly chopped rosemary
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
4 medium tomatoes, halved horizontally (optional)
Large handful of arugula, for garnish
3/4 cup roughly chopped pitted olives, a mix of black and green
1/4 cup extra-virgin olive oil
1/2 lemon, skin on, seeded and finely chopped (about 2 tablespoons)
1 garlic clove, smashed
Red-pepper flakes, to taste
Salt and pepper

Steps:

  • Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
  • Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
  • Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
  • Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
  • To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams

MEDITERRANEAN GRILLED LAMB STEAKS



Mediterranean Grilled Lamb Steaks image

Provided by Paul Grimes

Categories     Lamb     Olive     Tomato     Quick & Easy     Father's Day     Dinner     Artichoke     Grill/Barbecue     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, smashed
1 Turkish or 1/2 California bay leaf
1/2 teaspoon fennel seeds
2 (3-by 1-inch) strips orange zest
1 medium onion, thinly sliced
1 (14-to 15-ounces) can diced fire-roasted tomatoes
1 (14-ounces) can artichoke hearts, drained and quartered
1/2 cup pitted Kalamata olives, coarsely chopped
1 (2-pounds) boneless top round lamb roast
Equipment: a large (2-burner) grill pan

Steps:

  • Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, bay leaf, fennel seeds, and zest, stirring, until fennel seeds are golden, about 1 minute. Add onion and cook, stirring occasionally, until pale golden, about 3 minutes.
  • Reduce heat to medium, then add tomatoes with their juice, artichokes, and olives and cook, covered, until vegetables are tender, 5 to 8 minutes. Discard bay leaf and zest.
  • Meanwhile, heat grill pan over medium-high heat until hot.
  • Cut lamb across the grain into 4 (1-inch-thick) steaks. Brush both sides of steaks with remaining 2 tablespoons oil and season with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  • Grill lamb, turning once, about 10 minutes total for medium-rare.
  • Spoon tomato mixture onto plates and top with lamb.

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Oct 26, 2021 - Explore Aldo Smith's board "Grilled Leg of Lamb" on Pinterest. See more ideas about grilled leg of lamb, lamb recipes, lamb.
From pinterest.ca


GRILLED LEG OF LAMB STEAKS - WORLDRECIPES.ORG
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. Cover with olive oil, garlic, rosemary, salt, and pepper.
From worldrecipes.org


MEDITERRANEAN GRILLED LAMB LEG WITH MINT PESTO
2017-06-05 What to Serve with Grilled Lamb. Two sauces I love to serve with this grilled lamb, mint pesto and Greek Tzatziki sauce. Then, simply grilled vegetables like zucchini, tomato and sweet onions. Before grilling, season the veggies to your liking and toss in …
From themediterraneandish.com


GRILLED LEG OF LAMB STEAKS RECIPE
Simplyrecipes.com. Butterflied, grilled leg of lamb, marinated first in rosemary garlic marinade. Grilled over charcoal... 01 Hour 10 Min. 4 Yield.
From crecipe.com


HERB BUTTER AMERICAN LAMB STEAKS - OVER THE FIRE COOKING
2019-02-23 Pull out American Lamb Steaks and season thoroughly with salt & black pepper. Build a fire in your grill or fire pit for direct cooking. Make at medium to medium-high heat. Place American Lamb Steaks on the grill and let cook for about 4-5 minutes per side or until the internal temperature hits 130-135F for medium rare.
From overthefirecooking.com


THE 16 MOST DELICIOUS SAUCES TO SERVE WITH LAMB - KITCHN
2022-03-14 5 / 16. Grilled Lamb Chops with Herb Sauce. These flavorful grilled lamb chops come together in less than an hour, but are elegant enough for a special occasion. Go to Recipe. 6 / 16. Chimichurri Sauce. The classic herb sauce can be spooned over cooked lamb or used as a marinade before it hits the flame.
From thekitchn.com


LEG OF LAMB STEAKS GRILLED : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Recipes With Beans Vegetarian Best Bean Recipes …
From recipeschoice.com


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