Grilled Leg Of Lamb With Preserved Lemons Recipes

GRILLED LEMON AND GARLIC LEG OF LAMB WITH CORIANDER CHUTNEY

Steps:

• Put each leg of lamb into a large sealable plastic bag, folding meat if necessary.
• In a bowl whisk together remaining ingredients and divide between bags. Seal bags, pressing out excess air, and stack in a shallow baking pan. Marinate lamb, chilled, turning it once or twice, at least 8 hours and up to 1 day.
• Prepare grill.
• Remove lamb from bags, discarding marinade, and grill on an oiled rack set 5 to 6 inches over glowing coals 8 to 12 minutes on each side (medium-rare for thin parts of meat and rare for thicker parts). (Alternatively, lamb may be broiled 3 to 4 inches from heat.) Cool lamb to room temperature. Lamb may be cooked 1 day ahead and chilled, wrapped well. Slice lamb thin and arrange on a platter. Bring lamb to cool room temperature, its surface covered with plastic wrap.
• Garnish lamb with herb sprigs and serve with chutney.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC

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.

GRILLED MARINATED LEG OF LAMB

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 BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC

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.