MARINATED GRILLED LAMB
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
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
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 MARINATED LAMB BROCHETTES
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the lamb into 16 1 1/2-inch cubes.
- Peel the onions, then steam or parboil them until nearly cooked but firm. Drain.
- Combine onions, vinegar, white wine, garlic, grated lemon, cumin, rosemary, thyme, honey, salt and pepper to taste. Blend well, then add the lamb and marinate for 30 minutes or longer.
- Meanwhile, preheat oven broiler or grill to high.
- Drain the meat, reserving the marinade. Thread onto 4 skewers, alternating between the lamb cubes and onions on each skewer.
- Brush the skewers with the oil and the reserved marinade.
- Broil under high heat 3 minutes on each side for rare, brushing often with the marinade. Cook longer if desired.
- Serve immediately. Garnish with the watercress.
Nutrition Facts : @context http, Calories 664, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 1689 milligrams, Sugar 24 grams
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.
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
MARINADE FOR GRILLED LAMB CHOPS
This marinade is enough for eight 1-inch thick lamb chops, if you are making more than eight chops I suggest to increase the ingredients. I made this on my indoor grill, it usually takes about 4 minutes per side for medium-rare using 1-inch thick chops, if you are grilling outdoors they will be done slightly faster, you can also broil these in your oven.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 8h
Yield 2 cups (approx)
Number Of Ingredients 6
Steps:
- Mix all ingredients, then pour over lamb chops in a glass dish.
- Cover and refrigerate for a minimum of 8 hours, turning the chops occasionally.
- Season the lamb chops with salt and pepper, then grill, basting with marinade.
Nutrition Facts : Calories 583.1, Fat 54.2, SaturatedFat 7.5, Sodium 25.5, Carbohydrate 21.3, Fiber 0.6, Sugar 14.9, Protein 1.2
MARINATED BROCHETTES OF LAMB WITH HONEY
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the lamb into 16 2-inch cubes.
- Combine the lamb with lemon juice, olive oil, wine, honey, rosemary, garlic, cumin, salt and pepper. Blend well, cover with plastic wrap and marinate for 15 minutes.
- Preheat the oven broiler or a charcoal grill. If wooden skewers are used, soak them in cold water until ready to use.
- Drain the meat, reserving the marinade, and arrange the meat on four skewers, alternating with red pepper, onion and eggplant squares.
- Broil under high heat 3 minutes for rare on each side, brushing with the reserved marinade.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 30 grams, Carbohydrate 48 grams, Fat 51 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 1301 milligrams, Sugar 35 grams
GRILLED LAMB BURGERS
If you have never prepared lamb burgers, I highly recommend you try this recipe. Serve on hamburger buns with lots of mango chutney and cream cheese. Also good with lettuce, tomato and red onion.
Provided by Jo
Categories Main Dish Recipes Burger Recipes Lamb
Time 35m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 25.4 g, Cholesterol 113.1 mg, Fat 18.5 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 7.2 g, Sodium 369.8 mg, Sugar 3.2 g
GRILLED MARINATED LAMB CHOPS
Make and share this Grilled Marinated Lamb Chops recipe from Food.com.
Provided by Vicki in AZ
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the lamb chops and put into a large glass pan.
- Squeeze lemons over the meat and let sit 5 minutes.
- Wash chops under running water.
- Mix together the marinade: crushed garlic, chopped parsley, chopped mint, olive oil, salt & pepper to taste.
- Cover lamb chops with marinade and refrigerate up to 24 hours, turning occasionally.
- Grill or broil 4-6 minutes per side.
GREEK LAMB BROCHETTES WITH CUCUMBER AND TOMATO TZATZIKI
Steps:
- Cut trimmed lamb into 1 1/4- to 1 1/2-inch cubes. Mix lamb and next 6 ingredients in glass baking dish. Cover mixture and refrigerate at least 4 hours and up to 8 hours, turning lamb occasionally.
- Preheat broiler or prepare barbecue (medium-high heat). Divide lamb cubes among skewers. Sprinkle with salt and pepper. Arrange skewers on broiler pan or grill. Drizzle with any remaining marinade. Broil or grill lamb to desired doneness, turning occasionally, about 9 minutes for medium-rare. Serve hot with tzatziki.
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GRILLED LAMB BROCHETTES WITH LEMON AND DILL RECIPE | MYRECIPES
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- In a large bowl, mix olive oil, lemon peel, lemon juice, 1/4 cup dill, garlic, salt, and pepper. Add lamb and mix to coat thoroughly. Cover and chill overnight (see notes).
- Lay skewers over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare; cut to test), 5 to 6 minutes, or just barely pink in the center (medium), 6 to 7 minutes.
- Transfer skewers to a platter. Sprinkle with remaining tablespoon chopped dill and serve with lemon wedges for a final squeeze of juice.
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