Grilled Leg Of Lamb With Ancho Chile Marinade Recipes

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GRILLED LEG OF LAMB WITH ANCHO CHILE MARINADE



Grilled Leg of Lamb with Ancho Chile Marinade image

Provided by Jeanne Kelley

Categories     Lamb     Marinate     Low Cal     Backyard BBQ     Dinner     Grill     Chill     Grill/Barbecue     Party     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

1/2 cup dry white wine
1/4 cup extra-virgin olive oil
8 garlic cloves, peeled
4 tablespoons fresh oregano leaves, divided
3 tablespoons ancho chile powder*
2 tablespoons fresh lemon juice
2 green onions, divided
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons coarse kosher salt
2 1/2 teaspoons freshly ground black pepper
1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)

Steps:

  • Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
  • Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
  • Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
  • Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
  • * Available in the spice section of many supermarkets and at Latin markets.

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.

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 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



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 WITH ANCHO CHILE MARINADE



Grilled Leg of Lamb With Ancho Chile Marinade image

Another highly rated recipe off Epicurious. Time does not include overnight marinating time. Read More http://www.epicurious.com/recipes/food/views/Grilled-Leg-of-Lamb-with-Ancho-Chile-Marinade-359334#ixzz0rieFpLjI

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup dry white wine
1/4 cup extra-virgin olive oil
8 garlic cloves, peeled
4 tablespoons fresh oregano leaves, divided
3 tablespoons ancho chilies, powder*
2 tablespoons fresh lemon juice
2 green onions, divided
1 tablespoon packed dark brown sugar
2 1/2 teaspoons coarse kosher salt
2 1/2 teaspoons fresh ground black pepper
4 1/2 lbs boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)

Steps:

  • Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
  • Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
  • Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
  • Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.

Nutrition Facts : Calories 675, Fat 50.4, SaturatedFat 19.9, Cholesterol 176.1, Sodium 691, Carbohydrate 4.4, Fiber 0.6, Sugar 2, Protein 46.1

GRILLED LEG OF LAMB WITH PRESERVED LEMON



Grilled Leg of Lamb with Preserved Lemon image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h

Number Of Ingredients 10

1 preserved lemon, rinsed
5 cloves garlic, chopped
1 shallot, chopped
2 small dried red chiles, stemmed and crumbled (about 1 teaspoon)
1 cup fresh mint leaves, plus sprigs for serving
1/4 cup fresh marjoram leaves, plus sprigs for serving
Juice and grated zest of 1 lemon, plus lemon halves for serving
1/2 teaspoon coarse salt
1 cup extra-virgin olive oil
3 pounds boneless leg of lamb, butterflied and pounded to an even thickness (1 to 1 1/2 inches)

Steps:

  • Halve preserved lemon; remove and discard seeds and flesh. Chop skin and pulse with garlic, shallot, chiles, mint and marjoram leaves, lemon zest and juice, and salt in a food processor until coarsely ground. Stir in oil. Reserve 3/4 cup marinade.
  • Place lamb in a baking dish; rub with remaining marinade. Refrigerate, covered, overnight.
  • 3. Let lamb stand at room temperature 1 hour. Heat grill to medium-high. Remove lamb from marinade, brushing off excess. Grill, covered, 8 minutes. Flip; continue cooking until a thermometer inserted in center reads 130 degrees for medium-rare, about 8 minutes more. Cover loosely with foil; let rest 20 minutes. Slice thinly and serve with herb sprigs, lemons, and reserved marinade.

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.

GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE



Grilled Leg of Lamb With Garlic and Herb Lemon Marinade image

This is really the only recipe I use when I grill a leg of lamb. Plan ahead, the lamb needs to marinate 24 hours or overnight. This marinade can also be used for lamb chops. A butterflied leg of lamb is with the bones removed and cut to spread open, you can ask your butcher to remove the bones and butterfly it for you. If you prefer a more lemony taste then thinly slice half of another lemon, leave the peel on, and just throw the slices inside the bag or bowl with along with the other marinade. If desired you can also stuff the lamb with garlic cloves as well as adding the minced garlic in with the marinade. Grilling time depends on size of lamb. This recipe produces an excellent grilled lamb that melts in your mouth, try to not overcook the lamb, for best results leave slightly pink in the middle.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time P1D

Yield 6 serving(s)

Number Of Ingredients 10

1 leg of lamb (bone in) or 1 butterflied leg of lamb
4 -5 fresh minced garlic cloves (or to taste)
3/4 cup olive oil
1 cup red wine
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
2 teaspoons dried parsley
5 -6 green onions, chopped (optional)
salt and pepper
1 large lemon, juice of

Steps:

  • Mix all marinade ingredients together in a glass bowl.
  • Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
  • Pour the marinade over the lamb, and turn to coat well on all sides.
  • Cover tightly with plastic wrap (if using a glass bowl).
  • Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
  • When ready to grill, remove from fridge and save marinade for basting if desired.
  • Turn the grill to high heat.
  • Sear both sides for about 5 minutes on each side.
  • Reduce grill temperature to medium heat and finish cooking the lamb.
  • You may baste the lamb with the leftover marinade if desired.

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  • Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
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