Grilled Leg Of Lamb With Rosemary Garlic And Mustard Recipes

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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

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 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 LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD AND SAGE



Grilled Leg of Lamb with Red Wine, Garlic, Mustard and Sage image

Provided by Jill Silverman Hough

Categories     Garlic     Lamb     Mustard     Marinate     Low Cal     Father's Day     Backyard BBQ     Dinner     Red Wine     Summer     Grill     Grill/Barbecue     Sage     Party     Candy Thermometer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 11

1 cup dry red wine (such as Zinfandel)
3/4 cup chopped shallots (about 3 large)
1/2 cup whole grain Dijon mustard
1/3 cup plus 1 tablespoon finely chopped fresh sage (about 1/2 ounce) plus sprigs for garnish (optional)
1/4 cup olive oil
3 garlic cloves, pressed
1 7-pound leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
1 cup low-salt beef broth
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Special Equipment
1 2-gallon resealable plastic bag

Steps:

  • Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl. Transfer 1/2 cup marinade to small bowl; reserve for sauce. Cover and chill. Place leg of lamb in 2-gallon resealable plastic bag. Pour remaining marinade into bag; seal. Turn bag to coat, arranging lamb in 1 flat piece. Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
  • Combine reserved 1/2 cup marinade and beef broth in small saucepan. Boil until reduced to 3/4 cup, about 12 minutes. DO AHEAD: Sauce can be made 1 day ahead. Cool, cover, and chill.
  • Prepare barbecue (medium heat). Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging. Open lamb like book and sprinkle on both sides with salt and pepper. Transfer lamb to grill. Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired). Transfer to work surface; let rest 10 minutes. Rewarm sauce. Whisk in butter and remaining 1 tablespoon chopped sage.
  • Season to taste with salt and pepper. Thinly slice lamb against grain. Transfer to platter. Spoon some of sauce over. Garnish with fresh sage sprigs, if desired. Serve with additional sauce alongside.
  • What to drink :
  • A New Zealand Pinot Noir is a great pairing for the lamb. Try the Sherwood Estate 2007 Pinot Noir ($15). The plum and cherry flavors and toasty oak finish are delicious with the grilled meat.

GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY



Grilled Leg of Lamb With Garlic and Rosemary image

A great way to prepare lamb on the grill. Leftovers make great sandwiches too. Time does not include marinating time.

Provided by lazyme

Categories     Lamb/Sheep

Time 45m

Yield 10 serving(s)

Number Of Ingredients 5

8 garlic cloves, pressed
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
5 lbs leg of lamb, butterflied

Steps:

  • Combine garlic, rosemary, salt and pepper in small bowl. Mash with fork to form coarse paste. Place lamb in shallow baking dish. Spread half of garlic paste over each side. Cover and refrigerate at least 2 hours or overnight. Bring to room temperature before cooking.
  • Prepare barbecue (medium-high heat). Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130ºF for medium-rare, turning occasionally, about 25 minutes. Let stand 10 minutes. Cut on diagonal into thin slices and serve.
  • Variation:.
  • Add 2/3 cup red wine, 1/4 cup red wine vinegar, and 3/4 cup olive oil to the marinade. Refrigerate overnight.

GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, AND SAGE



Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage image

Make and share this Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage recipe from Food.com.

Provided by TheBeave

Categories     Lamb/Sheep

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup dry red wine
3/4 cup chopped shallot
1/2 cup whole grain Dijon mustard
1/3 cup plus 1 tablespoon finely chopped fresh sage
1/4 cup olive oil
3 garlic cloves, pressed
7 lbs leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
1 cup low sodium beef broth
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Steps:

  • Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
  • Transfer 1/2 cup marinade to small bowl; reserve for sauce.
  • Cover and chill.
  • Place leg of lamb in 2-gallon resealable plastic bag.
  • Pour remaining marinade into bag; seal.
  • Turn bag to coat, arranging lamb in 1 flat piece.
  • Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
  • Combine reserved 1/2 cup marinade and beef broth in small saucepan.
  • Boil until reduced to 3/4 cup, about 12 minutes.
  • Cool, cover, and chill.
  • Prepare barbecue (medium heat).
  • Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
  • Open lamb like book and sprinkle on both sides with salt and pepper.
  • Transfer lamb to grill.
  • Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
  • Transfer to work surface; let rest 10 minutes.
  • Rewarm sauce.
  • Whisk in butter and remaining 1 tablespoon chopped sage.
  • Season to taste with salt and pepper.
  • Thinly slice lamb against grain. Transfer to platter.
  • Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.

Nutrition Facts : Calories 623.2, Fat 42.6, SaturatedFat 17.3, Cholesterol 182.4, Sodium 270.1, Carbohydrate 3.8, Fiber 0.7, Sugar 0.4, Protein 50

GRILLED LEG OF LAMB WITH MUSTARD SEEDS



Grilled Leg of Lamb With Mustard Seeds image

Provided by Morley Safer

Categories     dinner, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 14

1 8-pound leg of lamb, boned, butterflied and trimmed of fat, inside and out (ask butcher)
Salt and freshly ground pepper to taste
1/4 cup olive oil
5 tablespoons mustard seeds
1 teaspoon ground cumin
1 tablespoon finely chopped garlic
4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon fennel seeds
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 bay leaves, crumbled
4 tablespoons fresh lemon juice
2 cups red wine
2 tablespoons butter, melted
4 tablespoons finely chopped parsley

Steps:

  • Lay lamb out flat, and sprinkle with salt and pepper on all sides.
  • Put oil in baking dish large enough to hold lamb. Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine. Turn and rub lamb so it is evenly coated with the ingredients. Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours. If lamb is refrigerated, let it return to room temperature before cooking.
  • Preheat a charcoal grill or oven broiler.
  • Remove lamb from marinade and reserve marinade. If a grill is used, put lamb flat on grill. If broiler is used, place lamb under broiler 4 to 5 inches from heat. Cook lamb uncovered on grill or under broiler about 15 minutes. Turn and cook 10 to 15 minutes on second side. For medium or well-done meat, cook longer.
  • Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half. Remove from heat, and swirl in butter and parsley. Transfer lamb to marinade pan, cover loosely with foil and keep warm. Let meat rest 10 to 15 minutes before serving. Slice thinly and serve with pan gravy.

Nutrition Facts : @context http, Calories 905, UnsaturatedFat 33 grams, Carbohydrate 5 grams, Fat 62 grams, Fiber 1 gram, Protein 67 grams, SaturatedFat 25 grams, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams

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 GARLIC AND ROSEMARY LAMB LOIN CHOPS



Grilled Garlic and Rosemary Lamb Loin Chops image

Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Provided by Nicole Leonard

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup red wine vinegar
2 ½ tablespoons minced fresh rosemary
¾ medium lemon, juiced
6 cloves garlic, minced
¾ teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Steps:

  • Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chops from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg

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From eatingwell.com


GRILLED LAMB WITH GARLIC AND ROSEMARY RECIPE | MYRECIPES
Tuck a rosemary piece and garlic slice evenly into each slash. Step 2 In a deep noncorrodible bowl or 2-gallon heavy-plastic food bag, mix wine, sugar, soy sauce, and mustard. Add lamb, and turn to coat evenly, being careful that garlic and rosemary remain in slashes. Cover or seal, and chill, turning occasionally, at least 2 hours or up to 1 day.
From myrecipes.com


SLOW-GRILLED LEG OF LAMB RECIPE
Place lamb on top of veg rub both sides with oil, salt & pepper. If cooking in an offset smoker, place the lamb fat-side up.) In a medium bowl, whisk together oil, lemon juice, vi
From tmc-p.jp


GRILLED LEG OF LAMB - RICARDO
In a glass baking dish, combine the oil, lemon juice, oregano, salt, red pepper flakes and garlic. Add pepper to taste. Coat the lamb in the marinade, cover with plastic wrap and chill in the refrigerator for 4 hours. Preheat the grill, setting the burners …
From ricardocuisine.com


12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS FEAST
2022-01-06 Lamb chops are marinated overnight in a bold mixture of chili powder, garlic, sugar, soy sauce, and citrus juices. "When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many …
From allrecipes.com


GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD | RECIPE ...
Mar 29, 2015 - Ask your butcher for boneless leg of lamb—it makes this recipe much easier and faster to grill. Mar 29, 2015 - Ask your butcher for boneless leg of lamb—it makes this recipe much easier and faster to grill. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


GRILLED LAMB WITH ROSEMARY MUSTARD MARINADE RECIPE
Combine the garlic, onion, olive oil, lemon juice, rosemary, mustard, mustard seeds, salt, and pepper in a food processor. Process until smooth. Transfer the mixture to a non-reactive container or large zip-top plastic bag. Place the lamb in the marinade and turn to coat. Cover the container or seal the bag and refrigerate the lamb overnight ...
From cdkitchen.com


GRILLED LEG OF LAMB WITH ROSEMARY, MINT AND GARLIC
2020-03-03 Cover entire lego of lamb with plastic wrap and let marinate in the refrigerator for 4 hours or up to overnight. 3. Remove leg of lamb 2 hours before cooking to allow meat to come to room temperature. 4. If you are using a charcoal grill, add …
From familyspice.com


ROSEMARY GARLIC GRILLED LAMB CHOPS | RECIPETIN EATS
2016-12-28 Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours. Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat 1/2 tbsp oil in skillet on stove on medium high). Cook lamb to your taste.
From recipetineats.com


GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Grilled Leg of Lamb with Rosemary, Garlic, and Mustard might be just the main course you are searching for. This recipe makes 12 servings with 247 calories, 25g of protein, and 15g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and ...
From fooddiez.com


GRILLED LEG OF LAMB WITH DIJON MUSTARD, ROSEMARY AND GARLIC
2010-03-26 This is my favorite way to prepare lamb. It works for roasting in the oven and grilling outdoors. This recipe shows a leg of lamb with its bone, which is a great way to present the meat - in a caveman-esque sort of way. Alternatively, have your butcher bone and butterfly the meat for quicker and equally delicious results. Ideally, the lamb should marinate overnight, so start one …
From dgrecipe.sitehost.doesntexist.com


GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Tucking garlic slices into the lamb and covering the meat with a puree made of garlic, Dijon mustard, rosemary, and lemon. Dec 20, 2016 - What makes this entrée so flavorful? Tucking garlic slices into the lamb and covering the meat with a puree made of garlic, Dijon mustard, rosemary, and lemon. Pinterest. Today. Explore. When autocomplete results are available …
From pinterest.ca


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Top Asked Questions

Can You Grill leg of lamb with Rosemary and garlic?
Juicy, tender and ridiculously delicious, this recipe for Grilled Leg of Lamb with Rosemary, Mint and Garlic can be made with either a bone-in or boneless version and makes an impressive meal for family and friends. There is something special about grilling meats on fire versus roasting it inside in the oven.
How do you make a lamb sandwich with garlic?
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.
How to marinate Lamb?
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.
How to cook lamb tenderloin with garlic?
Tucking garlic slices into the lamb and covering the meat with a puree made of garlic, Dijon mustard, rosemary, and lemon. 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.

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