BUTTERFLIED LEG OF LAMB ROASTED WITH GINGER AND GARLIC
Excellent for Spring. Ask the butcher to butterfly the leg (removing the bone and opening the leg to make a flat piece of meat) and then back home spend five minutes with a sharp knife trimming up his or her handiwork. You will divide the leg into individual sections, following the muscles. There's a bit of waste, but you end up with pure meat and a judicious amount of fat, which helps baste the roasting meat, plus the end result is so much easier to carve than a whole leg with bones in it.
Provided by Oxford
Categories Lamb/Sheep
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil in a small pan over medium heat. When hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. Sauté for 1 minute, then remove from the heat. Allow the mixture to cool, then rub the paste into the lamb. Cover loosely and refrigerate for at least 4 and up to 24 hours.
- Take the lamb out of the fridge 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400°F.
- Set a large nonstick saucepan over high heat and heat the pan for 2 minutes. Keeping the heat high, sear the lamb on both sides in batches. Scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
- Arrange the lamb on a sheet pan and put in the oven to roast. Start checking the smaller pieces for doneness after 10 minutes. The largest piece will take about 20 minutes. If you have a meat thermometer, use it now. My thermometer broke about 6 years ago (memo from the school of antique cooking habits) so I use a metal trussing skewer. I stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. If the metal is warm, the meat is done. This trick caused an uproar of consternation in the catering office, prompting a chorus of "How warm?" -- so maybe a meat thermometer is the way to go. Aim for 350°F.
- Allow the lamb to rest for 20 minutes. Thinly slice and serve warm or at room temperature.
Nutrition Facts : Calories 893.1, Fat 63.7, SaturatedFat 24.4, Cholesterol 265.9, Sodium 1099.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 73.9
BUTTERFIED LEG OF LAMB WITH GINGER
The ginger is delicious with lamb. Serve with Asian noodles and a green salad (time does not include marinating time)
Provided by Bergy
Categories Lamb/Sheep
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Score the surface of the lamb, place in a shallow dish.
- Mix garlic.
- ginger, soy sauce,sesame oil, vinegar mirin and white pepper.
- Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F.
- Put lamb in a roasting pan, reserve the marinade.
- roast 15 minutes.
- Lower temp to 325F and continue roasting the lamb basting with the reserved marinade.
- Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp) Let the lamb rest before serving.
- Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.
Nutrition Facts : Calories 548.7, Fat 39, SaturatedFat 16.5, Cholesterol 163.1, Sodium 291.9, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 43.5
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.
HERBED AND BUTTERFLIED LEG OF LAMB
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 8
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
BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC
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
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
BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY
A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.
Provided by Rita1652
Categories Lamb/Sheep
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
- Whisk together all the marinade ingredients in a bowl.
- Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
- Massage into meat.
- Cover and refrigerate overnight.
- Remove the meat from the refrigerator and allow to come to room temperature.
- Preheat grill to medium heat.
- Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
- My favorite!
- Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
- Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
- Serve immediately.
Nutrition Facts : Calories 906.4, Fat 66.8, SaturatedFat 22.6, Cholesterol 229.6, Sodium 570.1, Carbohydrate 5.1, Fiber 0.5, Sugar 2.2, Protein 64.7
BUTTERFLIED LEG OF LAMB WITH LEMON SALSA VERDE
One of the joys of a butterflied leg of lamb is that it satisfies lovers of rare and medium-well meat at the same time. This is because of its uneven thickness. When you spread the meat out and roast or grill it at high heat, the thicker parts stay pinker than the thinner bits. Everyone ends up happy. Here, the meat is seasoned with cumin, lemon, chiles and plenty of fresh herbs, and is served with a mixed-herb salsa verde perked up with preserved lemon. It makes a particularly zesty main course for any large gathering. If you would rather grill the lamb, go right ahead. It will take about 12 to 17 minutes per side when grilled directly over the coals or flames.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Pat lamb dry with paper towels and place on a rimmed baking sheet. Season all over with salt and pepper.
- Set aside 1 teaspoon of the garlic. In a bowl, combine remaining garlic with thyme, oregano or marjoram, cumin, chile, lemon zest and 2 tablespoons lemon juice. Drizzle in about 1 tablespoon oil, just enough to create a sandy paste. Rub mixture all over lamb. Cover with plastic wrap and let marinate for at least 1 hour or, even better, overnight in the refrigerator.
- Prepare the salsa verde: In a small bowl, combine a pinch of salt, the remaining teaspoon garlic, remaining 1/2 tablespoon lemon juice, 3 tablespoons preserved lemon, parsley, cilantro, mint and scallion and stir well. Drizzle in remaining oil. Season with more preserved lemon, lemon juice, salt and pepper to taste. Let the mixture sit for at least 30 minutes before serving to allow the flavors to meld and mellow.
- Heat oven to 450 degrees. Roast lamb without turning for 22 to 35 minutes, until a thermometer inserted into the thickest part reads 120 degrees for rare and 130 for medium. Let rest for 10 minutes before slicing and serving with the salsa verde.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 490 milligrams, Sugar 1 gram
BUTTERFLIED LEG OF LAMB - WITH ATTITUDE!
This is an easy - cook it in an hour - recipe for a boneless butterflied leg of lamb. This recipe can be adapted for bone-in leg of lamb - just adjust for the size of the piece of meat. For a different taste, replace curry powder with 1 tbs dijon mustard. Different effect, but same base. I developed this recipe while just playing around in the kitchen one day - wanting to give my lamb a subtle kick without taking it over the top. This has become an absolute family favorite.
Provided by GMSnowshoe
Categories Lamb/Sheep
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 (or prepare grill if you prefer). Lay out butterflied leg of lamb - fat side down - on a pan with a rack.
- Mix remaining ingredients in a small bowl, and lightly coat both sides of the meat. Bake on center rack of oven for 50 minutes for rare, 1 hour for medium, or to your preference. Medium rare to medium for best taste.
Nutrition Facts : Calories 864.9, Fat 46.4, SaturatedFat 13.4, Cholesterol 285.8, Sodium 2115.1, Carbohydrate 13.2, Fiber 2.2, Sugar 0.4, Protein 95.4
GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC
Categories Garlic Lamb Marinate Kid-Friendly Backyard BBQ Dinner Summer Grill Grill/Barbecue Thyme Gourmet Small Plates
Yield Serves 8
Number Of Ingredients 10
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.
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
GRILLED BUTTERFLIED LEG OF LAMB
A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
- Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
- Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.
Nutrition Facts : Calories 271 g, Fat 13 g, Protein 35 g
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