GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
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
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, SAM'S WAY
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
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 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 LEG OF LAMB STEAKS
This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.
Provided by nichole
Categories Meat and Poultry Recipes Lamb Leg
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g
GRILLED LEG OF LAMB
A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Have ready a dish large enough to accommodate the lamb in a single layer. Place the coriander, dill, and fennel seeds in a spice grinder, and finely grind.
- In a medium bowl, combine the ground spice mixture, garlic, rosemary, sage, mint, and olive oil. Spread the mixture on both sides of each lamb section. Place lamb in dish, and transfer to refrigerator. Marinate at least 3 hours or overnight.
- Heat a grill or grill pan until medium hot. Season lamb with salt and pepper, and place lamb on grill. Cook until medium rare, 6 to 8 minutes per side.
- Transfer lamb to a cutting board. Let meat stand 5 minutes. Slice, and serve.
GRILLED LEG OF LAMB
Provided by Tyler Florence
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
MOUTHWATERING GRILLED LEG OF LAMB
I admit it, I was scared to try lamb until I tried it this way. Now I love lamb. This is a marinade that's quick to put together and then just grill. We love to serve it with roasted potatoes. A touch of mint jelly or A-1 Sweet and Tangy are good condiments for lamb. Try the electric fry pan method - even better. ***** About the 67% calories from fat - the marinade is disgarded so it's really much lower.*****
Provided by Puppies777
Categories Lamb/Sheep
Time 8h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together except lamb until well combined. Add lamb and marinate in a ziplock bag for 8 hours or overnight.
- Discard marinade. Grill for about 20 - 25 minutes for medium rare.
- Tried a new cooking method - turned out FANTASTIC; so moist!
- In an electric fry pan place marinated lamb on a rack. Add water to pan to cover bottom (add more during roasting to keep bottom covered). Preheat to 400°F Roast 15 minutes. Reduce temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
- Transfer roast to cutting board; cover with foil. Let stand 10 - 15 minutes before carving. Internal temperature will continue to rise 5° - 10°F during stand time.
Nutrition Facts : Calories 695.9, Fat 52.3, SaturatedFat 18.8, Cholesterol 156.5, Sodium 131.1, Carbohydrate 2.8, Fiber 0.2, Sugar 0.6, Protein 40.9
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.
GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE
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
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 LEG OF LAMB WITH GARLIC AND MINT
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
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.
More about "mouthwatering grilled leg of lamb recipes"
GRILLED LEG OF LAMB | TIPS & TECHNIQUES | WEBER GRILLS
From weber.com
MARINATED ROAST LEG OF LAMB - GRILLED THEN ROASTED
From bigoven.com
SMOKED LEG OF LAMB RECIPE (MOUTHWATERING LAMB)
From ilovegrillingmeat.com
GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, …
From bonappetit.com
HERB CRUSTED BBQ LEG OF LAMB - NOSHING WITH THE …
From noshingwiththenolands.com
GRILLED LEG OF LAMB RECIPE - RECIPETIPS.COM
From recipetips.com
10 GRILLED LAMB CHOP RECIPES TO MAKE ASAP | ALLRECIPES
From allrecipes.com
LAMB LEG GRILLED WITH ROSEMARY, GARLIC, DIJON MARINADE
From craftbeering.com
GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE
From foodandwine.com
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
MELT-IN-YOUR-MOUTH GRILL ROASTED LEG OF LAMB
From amazingribs.com
4.4/5 (89)Servings 8Cuisine AmericanCategory Dinner, Lunch, Main Course
- Prep. Start the day before if you can by removing as much of the thick fat cap on the surface as possible and all the silverskin underneath. Remove the bones, or not. Your choice.
- Now gash the surface by stabbing it repeatedly about 1/2" deep and 1" apart or run a sharp blade across the surface in a checkerboard pattern making squares 1 to 2" wide. Click here to read more about the technique of gashing. Sprinkle the salt all over the meat going lighter in the thinner areas. This is called dry brining. Click here to learn more about the concept. Now use butcher string and tie the whole floppy mess into as much of a log shape as possible so it will cook evenly. Your string and knots are going to look sloppy, and you may have problems with loose flaps of meat on the ends, but get them tucked in. I've been known to use toothpicks, and even turkey lacers (shown here). Put it in a pan, and leave it in the fridge overnight.
- Make the Dolly's Lamb Rub And Paste and swab the paste all over the meat and deep into the gashes.
- Fire up. Preheat the cooker in a 2-zone setup so the indirect side is about 225°F. I know a lot of recipes call for higher temps, but I'm here to tell you, this cut performs much better at low temps so the tough connective tissues and copious fat can liquefy (read more about this concept in my article about meat science). If you have a digital thermometer with a probe that can be left in, insert it now. If you are cooking bone-in, make sure your thermometer probe is about 1" away from the bone in the thickest piece of the meat. If you wish to add some smoke flavor, add a small amount of dry wood now, perhaps a handful, depending on your cooker. The more ventilation the more wood.
GRILLED LEG OF LAMB RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
GRILLED AND BRAISED LEG OF LAMB | RICARDO
From ricardocuisine.com
SMOKED LAMB SHANK RECIPE MAKES YOUR MOUTH WATER
From ilovegrillingmeat.com
GRILLED LEG OF LAMB - GRILLED HONEY MUSTARD LAMB
From awortheyread.com
GRILLED ROSEMARY LEMON BONELESS LEG OF LAMB - GRILL GIRL
From grillgirl.com
GRILLED LEG OF LAMB WITH ROSEMARY, MINT AND GARLIC
From familyspice.com
GRILLED LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
20 AMAZING LEG OF LAMB RECIPES | MYRECIPES
From myrecipes.com
GRILLED LAMB | FOOD & WINE
From foodandwine.com
GRILLED BUTTERFLIED LEG OF LAMB RECIPE - RECIPES.NET
From recipes.net
MOUTH–WATERING ROAST LEG OF LAMB RECIPE - NKECHI AJAEROH
From nkechiajaeroh.com
GRILLED LEG OF LAMB | SEASONED COOKING
From seasoned.com
ROSEMARY GRILLED LEG OF LAMB FOR EASTER OR PASSOVER - THAT RECIPE
From thatrecipe.com
GRILLED LEG OF LAMB - BIGOVEN.COM
From bigoven.com
BUTTERFLIED GRILLED LEG OF LAMB STORY - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
GRILLED LEG OF LAMB | RICARDO
From ricardocuisine.com
RECIPE: GRILLED LEG OF LAMB | WHOLE FOODS MARKET
From wholefoodsmarket.com
BEER-MARINATED GRILLED LEG OF LAMB | BETTER BARBECUE BLOG
From sabergrills.com
MARINATED GRILLED LEG OF LAMB - LOVING THE HOME LIFE
From lovingthehomelife.com
180 GRILLED LEG OF LAMB IDEAS | LAMB RECIPES, GRILLED LEG OF LAMB, …
From pinterest.ca
GRILLED MARINATED LEG OF LAMB - MAPLEWOOD ROAD
From maplewoodroad.com
GRILLED LEG OF LAMB - HEY GRILL, HEY
From heygrillhey.com
HOW TO GRILL A GREAT LEG OF LAMB ON A ROTISSERIE
From thespruceeats.com
GRILL ROASTED LEG OF LAMB - GLEBE KITCHEN
From glebekitchen.com
SMOKED LEG OF LAMB RECIPE (MOUTHWATERING LAMB)
From pinterest.com
GRILLED LEG OF LAMB WITH HERB BUTTER (RECIPE) - THEONLINEGRILL.COM
From theonlinegrill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love