Lime Glazed Leg Of Lamb Recipes

GLAZED RACKS OF LAMB

Steps:

• Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.

GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE

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, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
• Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
• Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.

SIMPLY GLAZED LEG OF LAMB RECIPE

Steps:

• Trim fat from lamb. Put small slits in surface of lamb; insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in preheated oven at 325°F for 15 to 20 minutes per pound or until meat thermometer registers 145°F to 150°F for medium-rare.
• Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, gingerroot, salt, mustard and pepper. Heat through; keep warm. Brush roast with jelly mixture several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving.

KEY LIME LAMB CHOPS WITH GLAZED CARROTS

Steps:

• Melt the sugar with 1 tablespoon water in a medium saucepan and cook over medium heat, swirling the pan occasionally, until a golden caramel is formed, about 10 minutes. Add the lime juice, bring to a boil and allow the sugar to melt into the sauce until reduced by half, about 5 minutes. Add the broth and boil until reduced to 2/3 cup, about 3 minutes. Season with 1/2 teaspoon salt.
• Preheat the oven to 425 degrees F. Steam the carrots in a covered rack set over boiling water until tender, about 15 minutes. Stir together 3 tablespoons of the key lime gastrique and 1/4 teaspoon each salt and pepper. Toss the carrots with 1 tablespoon of the butter, the seasoned gastrique and the parsley.
• Stir together the coriander with 1 teaspoon salt and 1/2 teaspoon pepper. Rub the spice mixture evenly over the lamb.
• Melt the remaining 1 tablespoon butter in a large, heavy, ovenproof skillet over medium heat until hot. Sear the lamb on two sides until browned, about 2 minutes each side. Transfer the skillet to the oven and roast until the lamb is medium, 20 to 25 minutes.
• Let the lamb stand 10 minutes before serving with the carrots and remaining gastrique.

LIME GLAZED LEG OF LAMB

Steps:

• Preheat an outdoor grill for medium heat.
• In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
• Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

MAPLE & CHILLI-GLAZED LEG OF LAMB

Steps:

• Lay the butterflied lamb leg on a board and use a sharp knife to prick about 20 holes all over the skin side. Press the rosemary sprigs deep into the holes, then season all over.
• To make the glaze, tip all of the ingredients into a small saucepan, reserving a few sliced chillies, and bring to the boil. Stir to combine, then remove from the heat and set aside. Light the barbecue. It's ready when the coals are ashen and you can hold your hand 5cm above the grill for at least 5 seconds.
• Lay the lamb skin-side down on the grill and cook for 10 mins. Turn over using tongs and cook for 10 mins more. Repeat this two more times for 5 mins on each side so the lamb cooks for a total of 30 mins. Baste with the glaze, turn the lamb again and keep basting for another 10 mins until deep brown and sticky. Remove to a board, cover loosely and leave to rest for 20 mins. Carve into thin slices to serve, then scatter over the reserved sliced chillies.

LIME GLAZED LEG OF LAMB

Steps:

• Preheat an outdoor grill for medium heat.
• In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
• Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

LIME GLAZED LEG OF LAMB

Steps:

• Preheat an outdoor grill for medium heat.
• In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
• Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

LIME GLAZED LEG OF LAMB

Steps:

• Preheat an outdoor grill for medium heat.
• In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
• Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

BOMBAY LEG OF LAMB WITH YOGURT AND LIME

Steps:

• In a large nonreactive bowl, combine lamb and yogurt. Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately 1/4 cup). Add to bowl with freshly ground black pepper and the salt. Mix well so that lamb is thoroughly coated with yogurt marinade. Cover, and refrigerate for 6 to 8 hours. Turn once or twice during the marinating period.
• Preheat the broiler. Remove lamb from the marinade. Place lamb in a heavy baking pan. Place marinade in a small pot.
• Broil lamb on each side for 6 to 8 minutes. It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare. Meanwhile, warm marinade over low heat, whisking constantly; do not let boil. Remove lamb from oven. Let rest 5 minutes. Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).

LIME GLAZED LEG OF LAMB

Steps:

• Preheat an outdoor grill for medium heat.
• In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
• Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

GLAZED ROAST LAMB

Steps:

• Preheat oven to 350°F; oil roasting pan.
• Combine onion, parsley, thyme, rosemary, sage, lemon peel, garlic, and salt. Mix well.
• In a separate bowl, combine honey and lemon juice.
• Place lamb meat side up on a flat surface. Season to taste with salt and pepper. Brush with honey mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey mixture.
• Place roast on a roasting rack in the oiled pan in the preheated oven, allowing 20 to 25 minutes per pound for medium rare. Brush with honey mixture every 20 minutes. When all the honey mixture is used, brush with the pan drippings.
• Let roast stand for 5 to 10 minutes before carving.
• Add 1/2 cup water and deglaze pan. Thicken if desired and serve with lamb.

MARMALADE GLAZED LEG OF LAMB

Steps:

• Pat the lamb dry and flatten out as much as possible. Remove any excess fat. Brush lightly with oil and sprinkle with salt.
• Preheat barbecue.
• Combine ingredients for the glaze and heat.
• Cook the lamb 15 minutes per side for rare. Brush with the glaze a few times during the cooking. Allow the lamb to rest for 5 - 10 minutes before carving.