BOMBAY LEG OF LAMB WITH YOGURT AND LIME
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.
Provided by Amanda Hesser
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 5
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).
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 12 grams, Sodium 262 milligrams, Sugar 5 grams
GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE
Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 12 to 15 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 11 grams, Sodium 566 milligrams, Sugar 2 grams
BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT AND MINT
Steps:
- Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and refrigerate for 4 to 6 hours. About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature.
- Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on the meat.
- Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the olive oil and garlic mixture several times; continue brushing the lamb with the remaining olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb rest for about 10 minutes before slicing.
FAKHITHA BEL LABAN - LEG OF LAMB WITH YOGURT
This roast lamb recipe uses a yogurt paste with a spice blend to marinate the meat. I marinated a half- deboned leg of lamb overnight with the yogurt paste. The recipe is from "Saudi Arabia Magazine", an official publication of the Royal Embassy of Saudi Arabia, Spring 1997. The website where I found it is http://www.ummah.net/family/recipes/fakhitha.html
Provided by Mme M
Categories Lamb/Sheep
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Clean the meat, slash in several places and put in a baking dish.
- Mix the spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil.
- Spread half of the mixture over the meat.
- Cover with foil, and put in the oven at 350 degrees until the meat is cooked.
- Just before serving, pour the remaining yogurt on top of the meat.
- I marinated the meat overnight. Weigh the leg of lamb to determine the amount of time it will need in the oven for rare, medium, or well-done.
- I like to cook roasts at lower temperatures for a long time, so I veered off from the given recipe, and cooked it for 3 hours at 250 Fahrenheit. If I had had more time, I would probably have cooked it 4 hours at 200 degrees Fahrenheit. The meat was tender due to both the yogurt and the long cooking. My leg of lamb was 1.3 kilos, or 2.8 pounds. Serve with flavored basmati rice.
Nutrition Facts : Calories 387.7, Fat 37.3, SaturatedFat 6.7, Cholesterol 14.8, Sodium 477.7, Carbohydrate 11.4, Fiber 1.1, Sugar 6, Protein 4.2
GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE
I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.
Provided by Chabear01
Categories Lamb/Sheep
Time 3h6m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
- Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
- Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
- Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
- Yogurt-Mint Sauce:.
- In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.
Nutrition Facts : Calories 657.5, Fat 49.7, SaturatedFat 16.3, Cholesterol 155.9, Sodium 1166.9, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 43.9
YOGURT-MARINATED ROAST LEG OF LAMB
A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)
Provided by Paul Berglund
Categories main-dish
Time P2DT4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
- Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
- Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
- After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
- After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
- Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
- Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.
EASTER LEG OF LAMB
We eat this every year for Easter. It is a family favorite. I normally cook half of a leg. If you cook a whole leg of lamb, double the recipe. You need to start this recipe at least 24 hours before cooking. It needs to marinade at least overnight.
Provided by Ginna Rodriguez
Categories Meat and Poultry Recipes Lamb Leg
Time P1DT1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic, and zest of 1 1/2 lemons in a large bowl. Place the leg of lamb in the yogurt mixture and stir to coat. Cover and refrigerate for 24 to 48 hours.
- The next day, preheat an oven to 400 degrees F (200 degrees C). Spread onions on the bottom of a roasting pan. Remove lamb from the marinade, rinse and pat dry. Set aside.
- Place olive oil, salt, pepper, 4 sprigs of rosemary, 1/2 bunch of parsley, 1/2 head of garlic, and zest of 1 1/2 lemons in a food processor. Process until the mixture becomes a smooth paste. Rub leg of lamb with the paste, and place on top of the onions in the roasting pan.
- Bake in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C). Continue baking until desired doneness, 40 to 50 minutes for medium. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 706.7 calories, Carbohydrate 21.9 g, Cholesterol 161 mg, Fat 49.4 g, Fiber 4.9 g, Protein 47.1 g, SaturatedFat 19 g, Sodium 3072.6 mg, Sugar 7.6 g
TANDOORI-SPICED LEG OF LAMB
Steps:
- Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
- Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.
LIME GLAZED LEG OF LAMB
A great alternative to the usual lemon, garlic, rosemary seasoning for lamb. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.
Provided by CHEEKSFD
Categories Meat and Poultry Recipes Lamb Leg
Time 1h
Yield 10
Number Of Ingredients 7
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).
Nutrition Facts : Calories 290.5 calories, Carbohydrate 14.1 g, Cholesterol 80 mg, Fat 15.4 g, Protein 20.4 g, SaturatedFat 6.9 g, Sodium 69.6 mg, Sugar 13.2 g
SPICED ROAST LAMB
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
- Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium
GRILLED YOGURT-MARINATED LEG OF LAMB
Provided by Bon Appétit Test Kitchen
Categories Lamb Marinate Easter Yogurt Father's Day Backyard BBQ Dinner Spring Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
- Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
YOGURT-AND-HERB-CRUSTED LEG OF LAMB
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly crisp coating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes. Transfer to a food processor and process with zest and parsley until a coarse paste forms. Transfer to a bowl; stir in breadcrumbs and lemon juice. In another bowl, whisk together yogurt and mustard; season with salt.
- Place lamb, skin-side down, on a work surface and pound with a mallet to an even thickness of about 1 1/4 inches. Arrange loose ends to create a rough rectangle; season with salt. Spread 1/2 cup yogurt mixture evenly over surface, then half of breadcrumb mixture. Starting at ragged short end, tightly roll lamb into a cylinder. Tie with kitchen twine at 2-inch intervals; insert 2 skewers crosswise through lamb to help hold shape, if desired. Transfer to prepared baking sheet; season all over with salt.
- Increase oven heat to broil; broil lamb on top rack, flipping halfway through, until fat is golden brown, about 2 minutes a side. Reduce temperature to 450 degrees and roast 20 minutes. Remove from oven; reduce temperature to 400 degrees. Remove twine from lamb, leaving skewers in place. Spread remaining yogurt mixture thickly over top and sides of lamb. Press remaining breadcrumb mixture into yogurt. Roast on bottom rack until a thermometer inserted in thickest part of lamb registers 135 degrees for medium-rare, 40 to 60 minutes more, depending on diameter of roll. Transfer to a cutting board and let stand 20 minutes before carving with a very sharp knife. Serve, with lemon wedges.
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