Herbed And Butterflied Leg Of Lamb Recipes

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GARLIC-AND-HERB-RUBBED BUTTERFLIED LEG OF LAMB



Garlic-and-Herb-Rubbed Butterflied Leg of Lamb image

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 55m

Yield 12 to 15 servings

Number Of Ingredients 7

1 7 1/2-pound butterflied leg of lamb, well trimmed
1/4 cup extra virgin olive oil
1/4 cup mixed chopped fresh herbs, such as sage, thyme, basil and parsley
Grated zest and freshly squeezed juice of 1 orange
8 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, garlic, salt and pepper. Rub mixture all over lamb. Cover with foil and let marinate at room temperature for 2 hours.
  • Preheat oven to 500 degrees. Remove foil and transfer lamb to oven. Roast until a thermometer reads 120 degrees for rare and 130 for medium, about 35 to 45 minutes, depending on how you like your meat. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 244 milligrams, Sugar 1 gram

HERBED BUTTERFLIED LEG OF LAMB



Herbed Butterflied Leg of Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 9

1 cup dry red wine
3/4 cup balsamic vinegar
1 clove garlic, chopped
1 tablespoon chopped fresh mint
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt, plus more to taste
Butterflied leg of lamb, (4 to 5 pounds)
Freshly ground black pepper

Steps:

  • In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and salt. Mix well to combine.
  • Season both sides of the lamb with salt and pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over meat, turning to coat. Cover, and refrigerate for 4 to 6 hours.
  • Prepare a charcoal or gas grill, arranging coals for indirect cooking. Lightly coat rack with cooking spray; coals should be hot.
  • Remove lamb from marinade; pat dry. Place lamb on hottest part of grill; sear for 5 minutes per side. Move lamb to the cooler part of the grill, and cook for 10 minutes. Turn over; cover grill. For medium-rare, cook until an instant-read thermometer registers 140 degrees. 10 to 15 minutes more. Remove from grill, and let lamb rest for 10 minutes before slicing. Serve.

BUTTERFLIED HERB-ROASTED LEG OF LAMB



Butterflied Herb-Roasted Leg of Lamb image

Butterflied herb roasted leg of lamb. The rich, succulent flavor of lamb is enhanced with a herb rub of rosemary, mint and garlic then roasted in a hot oven.

Provided by Pat Nyswonger

Categories     Main Dish

Time 2h5m

Number Of Ingredients 7

3 tablespoons olive oil
4 oil-packed anchovies, mashed
5-6 garlic cloves, finely chopped or grated
1/2 cup packed fresh mint leaves, finely chopped
1/4 cup chopped fresh rosemary
2 teaspoons sea salt
1 boneless, 5-pound leg of lamb

Steps:

  • Remove the lamb from the refrigerator and unroll it on the cutting board. With a sharp knife trim off the excess fat and any gristle.
  • To make the lamb the same thickness, butterfly-book the thick parts by making shallow diagonal slices and pressing the slices open like pages in a book.
  • Then lightly score the the meat in a 1-inch crosshatch. Place the lamb on an oil-sprayed wire rack set over a rimmed baking sheet.
  • To a small dish add the mashed anchovies, and the chopped garlic, mint and rosemary. Stir in the salt and olive oil.
  • Rub the herb mixture over the prepared lamb, working the mixture into all the cuts and crevices. Let the lamb rest for an hour on the counter top to come to room temperature and absorb the herb flavor.
  • Preheat the oven to 425°F Transfer the baking sheet with lamb still on the wire rack and roast the lamb for 25-35 minutes, depending on desired doneness. For medium-rare an instant-read thermometer will register 125 to 130°F
  • Let the lamb rest for 10 minutes before serving.

Nutrition Facts : Calories 563 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 39 grams fat, Fiber 0 grams fiber, Protein 49 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 oz., Sodium 490 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

HERBED AND BUTTERFLIED LEG OF LAMB



Herbed and Butterflied Leg of Lamb image

Provided by Nigella Lawson

Categories     dinner, roasts, main course

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 teaspoon black peppercorns
1 teaspoon whole coriander seed
1/3 cup olive oil (not extra-virgin)
1 teaspoon salt
2 to 3 unpeeled cloves garlic, slightly crushed
1 lemon
2 9-inch sprigs fresh rosemary (or the equivalent in shorter lengths)
1 4-pound leg of lamb, boned and butterflied (opened with meat scored slightly to flatten it)

Steps:

  • With a mortar and pestle, lightly crush peppercorns and coriander seeds. Transfer to a small bowl, and add olive oil, salt and garlic. Finely grate lemon peel, and add to mixture. Cut lemon into quarters, and squeeze juice into mixture, then add leftover lemon as well.
  • Place lamb skin side down in a shallow dish, and press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight.
  • When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees. Place lamb skin side up in a roasting pan, keeping lemon pieces and rosemary pressed into underside.
  • Roast 35 to 40 minutes, until an instant-read thermometer inserted into thickest part of lamb registers 145 degrees (for medium-well lamb), or adjust cooking time as desired. When cooked to taste, remove lamb from oven, and allow to rest in pan for 10 to 15 minutes before carving.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 27 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 0 grams

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

HERB STUFFED LEG OF LAMB



Herb Stuffed Leg of Lamb image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 5

1 (6 pound) boneless leg of lamb, with shank
Salt and freshly ground black pepper
3 tablespoons pureed garlic
1/2 cup assorted chopped fresh herbs, such as parsley, oregano, basil, thyme, chives, mint
2 tablespoons olive oil

Steps:

  • Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out. Butterfly leg for stuffing.
  • Preheat oven to 375 degrees F. Lay lamb flat on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Shank bone will protrude at one end. Generously season outside with salt and pepper.
  • Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.) Let sit at room temperature about 10 minutes before carving, so juices can run to center. Remove strings and slice meat thinly across the roll. Serve with Roasted Eggplant and Myzithra Cheese Puree. To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F. Use leftover meat and puree for pita sandwiches.

SPICE-RUBBED BUTTERFLIED LEG OF LAMB



Spice-Rubbed Butterflied Leg of Lamb image

Categories     Herb     Lamb     Marinate     Low Carb     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 16

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed

Steps:

  • Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
  • Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
  • Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic image

Categories     Garlic     Lamb     Marinate     Kid-Friendly     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Thyme     Gourmet     Small Plates

Yield Serves 8

Number Of Ingredients 10

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

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.

ROLLED BUTTERFLIED LEG OF LAMB WITH HERBS AND PRESERVED LEMONS



Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons image

The lamb needs to marinate overnight, so prepare it the day before. Preserved lemons have been stored in jars of lemon juice and salt for at least a month. They have a silkier texture and a less sour flavor than regular lemons.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

2 whole preserved lemons, rinsed
1/2 cup chopped fresh rosemary
1/2 cup loosely packed fresh mint leaves
2 cloves of garlic
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 boneless butterflied leg of lamb, about 4 pounds, trimmed of excess fat and pounded to 1 inch thick
2 lemons, cut into wedges, for serving

Steps:

  • Cut 1 preserved lemon in half; remove and discard seeds. Coarsely chop lemon; transfer to a food processor. Add rosemary, mint, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Process until coarsely ground. With processor running, pour in oil in a slow, steady stream; process until a thick paste forms.
  • Spread herb mixture all over lamb; transfer to a 9-by-13-inch baking dish. Cover; refrigerate 8 hours (or overnight).
  • Preheat oven to 450 degrees. Season lamb with salt and pepper. Cut remaining preserved lemon into paper-thin rounds; discard seeds. Arrange rounds over one side of lamb. Starting from one narrow end, roll up lamb. Using kitchen twine, tie lamb crosswise at 1-inch intervals. Season with salt and pepper.
  • Transfer lamb to a roasting pan just large enough to hold it. Roast 25 minutes. Add 1/2 cup water to pan; reduce heat to 400 degrees. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees (for medium-rare), about 35 minutes.
  • Tent with foil. Let rest 25 minutes (internal temperature will rise). Transfer to a cutting board; remove twine. Cut into thin slices. Serve with lemon wedges.

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.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic image

I went to a cookout last weekend and this was the main dish. This lamb was perhaps the best I've ever tasted. Juicy, succulent, and full of flavor thanks to the herbs garlic and lemon. I begged the host for the recipe, and here it is for you. Note: I would cook this a little longer for medium meat...just my preference. Also, you might want to secure the meat lengthwise with 2 skewers and widthwise with 2 skewers so it doesn't fall apart on the grill.

Provided by yooper

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

8 cloves garlic
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon fresh ground black pepper
1 tablespoon coarse salt (such as kosher or sea)
3 tablespoons olive oil
7 -8 lbs leg of lamb, trimmed of all fat,boned,and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

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.

Nutrition Facts : Calories 851, Fat 58.7, SaturatedFat 23.7, Cholesterol 265.9, Sodium 1099.8, Carbohydrate 2, Fiber 0.5, Sugar 0.2, Protein 74.1

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC



Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic image

Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Meat and Poultry Recipes     Lamb     Leg

Yield 14

Number Of Ingredients 9

¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

Steps:

  • Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
  • Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
  • Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
  • Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
  • As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 2.2 g, Cholesterol 105.6 mg, Fat 22.8 g, Fiber 0.7 g, Protein 29.5 g, SaturatedFat 8.4 g, Sodium 493.5 mg, Sugar 0.1 g

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From theonlinegrill.com


GRILLED BUTTERFLIED LEG OF LAMB WITH A HERB RUB
2016-03-07 Debone and butterfly a leg of lamb until it is thin enough to cook quickly. Then coat it with a thick herb rub and let it marinate overnight. When ready to eat, grill the lamb on medium high until done. Butterfly the lamb until it lays flat and is fairly thin. Make a herb rub full of mint, oregano, thyme, and mustard.
From justalittlebitofbacon.com


HERBED AND BUTTERFLIED LEG OF LAMB RECIPE
Apr 2, 2015 - This recipe is by Nigella Lawson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food. Apr 2, 2015 - This recipe is by Nigella Lawson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and …
From pinterest.com


BEST HERB-ROASTED LEG OF LAMB RECIPES - FOOD NETWORK CANADA
2013-12-06 Directions Step 1 Preheat oven to 450 degrees Fahrenheit. (230 degrees Celsius). Step 2 In a small bowl, combine 1/3 cup (75 millilitres) of olive oil, garlic, lemon zest and juice, anchovies, capers, parsley, rosemary, thyme and Dijon mustard. Season with salt and pepper. Step 3 In a large skillet over medium high heat add the butter and shallots.
From foodnetwork.ca


LEMON-HERB RUBBED BUTTERFLIED LEG OF LAMB WITH BREAD SALAD
Directions. 1 In a small bowl, combine the lemon zest, oregano, garlic, and 3 tablespoons olive oil. Remove the fat cap from the lamb leg; press the herb mixture onto both sides of leg. 2 Grill the lamb leg over medium direct heat, covered, for 3 minutes per side. Grill over medium indirect heat, covered, 7 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness, turning …
From superiorfarms.com


GREEK-STYLE BUTTERFLIED LEG OF AMERICAN LAMB WITH FETA SAUCE
2020-03-30 Place the lamb in a roasting pan and roast for 20 minutes, then reduce the heat to 375° and roast for another 50 to 70 minutes. An internal thermometer inserted into the thickest part of the roast should read 125°F for medium rare. While the lamb is cooking or resting, make the Creamy Feta Sauce. In a small bowl combine the Greek yogurt, 2 ...
From americanlamb.com


BUTTERFLIED LAMB LEG WITH LEMON AND HERB CREAM RECIPE
Preheat oven to 200°C. To make the marinade, place zest, juice, honey, garlic, paprika, rosemary and oil in a large bowl. Season to taste and whisk to combine. Add lamb and using your hands rub marinade all over lamb. Place lamb in a large roasting pan on top of …
From australianlamb.com.au


BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER
In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat.
From jamieoliver.com


HERBED BUTTERFLIED LEG OF LAMB - BIGOVEN
Herbed Butterflied Leg of Lamb recipe: Try this Herbed Butterflied Leg of Lamb recipe, or contribute your own. Add your review, photo or comments for Herbed Butterflied Leg of Lamb. American Main Dish Meat - Other
From bigoven.com


BUTTERFLIED LEG OF LAMB WITH HERB, LEMON & YOGURT MARINADE
2018-09-06 To make the marinade mix all the ingredients together and place them in a plastic bag with your meat overnight or for a few hours. Refrigerate but bring back to room temperature before cooking. Wipe off the excess marinade with kitchen paper when ready to cook and place in a roasting tin. Season your meat. Cook at 200 degrees C, 400 degrees F ...
From puddleduckfood.com


HERBED LEG OF LAMB | NIGELLA'S RECIPES | NIGELLA LAWSON
Method. Sit the lamb in a roasting tin, skin-side up, and make many plunging incisions all over the skin side with the tip of a sharp knife. With a stick blender, blitz the oregano, rosemary, garlic, lemon and orange zests and juices, olive oil and kosher salt to a herb-flecked runny paste.
From nigella.com


ROAST BUTTERFLIED LAMB - THERESCIPES.INFO
Roasted Butterflied Leg of Lamb Recipe - The Spruce Eats. Preheat the oven to 350 F. Remove the lamb from the marinade and place it in a shallow roasting pan. Season with salt and pepper. Roast the lamb, uncovered, for 50 to 70 minutes, basting it with the marinade several times during the process.
From therecipes.info


GREEK-STYLE BUTTERFLIED LEG OF LAMB RECIPE — THE MOM 100
2020-03-27 While the lamb is cooking or resting, make the Creamy Feta Sauce. In a small bowl combine the Greek yogurt, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, dill, and minced garlic. Add the feta and stir and lightly mashing it into the mixture, using a fork. Taste and season as needed with salt and pepper.
From themom100.com


OVEN ROASTED BUTTERFLIED LAMB RECIPE - THERESCIPES.INFO
Place skin-side up, in a large flameproof roasting pan. To make rub, combine all ingredients in a small bowl. Rub over lamb. Cook in a very hot oven (240C) for 10 minutes. Reduce oven to hot (200C). Cook for a further 15 minutes, or until cooked to your liking. Transfer lamb to a tray.
From therecipes.info


MUSTARD AND HERB ROASTED LEG OF LAMB - THE HUNGRY BLUEBIRD
2017-03-30 Mix all the ingredients for the mustard and herb mixture until emulsified and thickened. Paint the lamb all over with the mixture and place on rack in roasting pan. Scatter onion, lemon and herb sprigs around lamb and in bottom of pan. Roast according to directions below in the recipe card. When lamb is done, make the gravy following the ...
From thehungrybluebird.com


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Top Asked Questions

What is butterflied herb roasted leg of lamb?
Butterflied herb roasted leg of lamb. The rich, succulent flavor of lamb is enhanced with a herb rub of rosemary, mint and garlic then roasted in a hot oven.
How long does it take to cook a butterflied leg of lamb?
Since the bone is removed and the meat lays flat, a butterflied leg of lamb cooks fairly quick. It will only take 25 to 35 minutes to roast this butterflied leg of lamb at 425°F. The time will vary slightly depending on the thickness of the lamb and how “done” you like it.
How to cook Lamb in the oven?
Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, garlic, salt and pepper. Rub mixture all over lamb. Cover with foil and let marinate at room temperature for 2 hours. Preheat oven to 500 degrees. Remove foil and transfer lamb to oven.
How do you cook lamb with garlic and parsley?
Whisk together olive oil, parsley, rosemary, thyme and orange juice and zest; set aside. Put lamb in a shallow dish or on a platter with the cut side (where the bone was removed) up; with the tip of a paring knife, make as many pokes in the meat as you have garlic slivers, poking deep enough so that the garlic slivers will be submerged in the meat.

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