Hoisin Marinated Butterflied Leg Of Lamb Recipes

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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



Grilled Butterflied Leg of Lamb image

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

1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
4 garlic, minced
Coarse salt and ground pepper
1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat

GRILLED MARINATED LEG OF LAMB

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Categories     Lamb     Garlic     Marinate     Quick & Easy     Lemon     Summer     Grill/Barbecue     Oregano     Gourmet     Easter     Spring     Meat

Yield 8 servings

Number Of Ingredients 10



Grilled Marinated Leg of Lamb image

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.

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
Special Equipment
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

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



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

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

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

HOISIN MARINATED BUTTERFLIED LEG OF LAMB

I love barbecueing. I do all the prep work and my DH does all the cooking (and takes the glory...I know, it is a guy thing!!) This marinade is very versatile....could be used on chicken, pork tenderloin and beef. I sometimes kick it up using hot chili paste to giving it a bit more of a complex flavour.

Provided by Abby Girl

Categories     Low Cholesterol

Time 15m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 8



Hoisin Marinated Butterflied Leg of Lamb image

Steps:

  • Combine the ingredients for the marinade.
  • Place the lamb in a zip lock bag and marinate for up to 3 days.
  • Cook according to preference.

Nutrition Facts : Calories 71.8, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.6, Sodium 1139, Carbohydrate 15, Fiber 0.9, Sugar 10.4, Protein 1.9

1/3 cup hoisin sauce
3 tablespoons rice vinegar (not seasoned)
2 tablespoons soy sauce
1/2 tablespoon garlic, minced
1/4 cup green onion, minced
1 tablespoon honey
1/2 teaspoon salt
fresh rosemary (optional)

MARINATED LEG OF LAMB

This dish requires some advance planning, but it is well worth it.

Provided by Food Network

Categories     main-dish

Yield Approximately 6 servings.

Number Of Ingredients 19



Marinated Leg of Lamb image

Steps:

  • Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.
  • Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

1 5-pound leg of lamb
1 clove garlic, peeled and slivered
Salt and pepper to taste
Salt and pepper to taste
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
2 cloves garlic, quartered
1 large onion, peeled and sliced in rounds
8 black peppercorns
2 bay leaves
3/4 cup red wine vinegar
1 1/2 cups water
2 tablespoons sugar
1 teaspoon salt
5 pounds ripe plums
5 cups red wine vinegar
4 cups sugar
1 stick cinammon, cut in 2 lengthwise
4 cloves

GRILLED HOISIN-MARINATED BUTTERFLIED LEG OF LAMB

Categories     Garlic     Lamb     Broil     Marinate     Backyard BBQ     Summer     Grill     Chill     Grill/Barbecue     Gourmet

Yield Serves 4 to 6 with leftovers

Number Of Ingredients 10



Grilled Hoisin-Marinated Butterflied Leg of Lamb image

Steps:

  • In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.
  • Trim as much remaining fat as possible from lamb and in a shallow dish large enough to hold lamb flat spread marinade over both sides of it. Marinate lamb, covered and chilled, at least 4 hours or overnight.
  • Prepare grill.
  • Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 minutes on each side, or until meat thermometer registers 140°F. for medium-rate meat. (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.) Transfer lamb to a cutting board and let stand 20 minutes before carving.
  • Holding a sharp knife at a 45° angle, cut lamb across grain into thin slices. (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)
  • To make scallion brushes:
  • Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks. Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled. Drain scallions well.
  • Garnish lamb with scallion brushes and serve with eggplant.

1/3 cup hoisin sauce
3 tablespoons rice vinegar (not seasoned)
2 tablespoons soy sauce
2 tablespoons minced garlic
1/4 cup minced scallions
1 tablespoon honey
1/2 teaspoon salt
a 6 1/2- to 7 1/2-pound whole leg of lamb, trimmed, boned, and butterflied (4 1/2 to 5 1/2 pounds boneless)
scallion brushes
Accompaniment:Broiled Eggplant with Garlic Sauce

GRILLED BUTTERFLIED LEG OF LAMB (MARINADE)

Make and share this Grilled Butterflied Leg of Lamb (Marinade) recipe from Food.com.

Provided by Oolala

Categories     Lamb/Sheep

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 11



Grilled Butterflied Leg of Lamb (Marinade) image

Steps:

  • Prepare marinade in a small bowl by whisking together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Stir in the lemon zest, garlic and rosemary. Store covered in the refrigerator for up to 2 days.
  • Place lamb in a large bowl or shallow baking dish. Add the marinade and coat the meat well. Refrigerate overnight, covered, turning the lamb once or twice in the marinade.
  • Remove meat from the marinade 30 minutes before grilling.
  • Oil the grill and prepare the coals.
  • Drain the marinade from the lamb and reserve. Grill the meat 4" above the coals, about 20 minutes per side for medium-rare meat, basting frequently with reserved marinade. (Check the lamb for doneness after 30 minutes of grilling).
  • To serve, cut the lamb into thin slices and arrange on a decorative platter garnished with the lemon quarters and the sprigs of rosemary.

Nutrition Facts : Calories 579, Fat 44.2, SaturatedFat 15, Cholesterol 152, Sodium 150.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 42.3

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
salt, to taste
pepper, freshly ground, to taste
1/2 cup extra virgin olive oil
1 lemon, zest of, freshly grated from entire lemon
4 garlic cloves, crushed
1 tablespoon fresh rosemary leaf, crushed
4 -5 lbs leg of lamb, butterflied
3 lemons, quartered, for garnish (optional)
3 -4 sprigs rosemary, for garnish (optional)

LAMB LOINS - GRILLED WITH HOISIN SAUCE

Boneless loins are sold with the silver skin removed. If you happen to have some with this skin on, merely trim off with a sharp knife before marinating. To grill only 4 loins for fewer people, reduce the marinade ingredients by half. Hoisin sauce and rice vinegar are available in most supermarkets, or speciality shops. Prep. time includes marinating time in refrigerator. Calculate less time if marinating at room temperature. Cook-time includes stand-time. Serve with grilled vegetables and a plain salad with balsamic vinegar and extra-virgin olive oil dressing. Makes a welcome barbeque supper.

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7



Lamb Loins - Grilled with Hoisin Sauce image

Steps:

  • Place lamb in sturdy plastic bag.
  • Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes.
  • Pour over loins, close bag and squeeze gently to coat.
  • Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
  • Let lamb come to room temperature 30 minutes before grilling.
  • Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill.
  • Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once.
  • Do not overcook lamb; to test for doneness, press meat lightly with fingers.
  • Protect your fingers with paper towels.
  • If softly springy, it is rare; if very firm, it is well done.
  • Allow to stand for 10 minutes, lightly covered with tent of foil.
  • Cut in thin slices on diagonal.

8 boneless lamb loin (about 2 lbs/1 kg)
2 tablespoons hoisin sauce
2 tablespoons liquid honey
2 tablespoons rice vinegar
1 teaspoon curry powder
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes

EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB

Try this on the grill, it's awesome! (heat the grill to high, sear the lamb for about 5 minutes on all sides, reduce the grill heat to medium and cook for about 30 minutes for med-rare). Plan ahead the lamb needs to marinade for 24 hours. Since the lamb is butterflied you will need a large baking pan to cook in the oven, to save time as your butcher to butterfly it for you.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time P1DT25m

Yield 6-8 serving(s)

Number Of Ingredients 10



Easy Boneless Honey Marinated Butterflied Leg of Lamb image

Steps:

  • In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
  • Add in the lamb and turn to coat in the marinade.
  • Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
  • When ready to cook, remove the lamb from the plastic bag and discard marinade.
  • Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
  • Set oven to 425 degrees.
  • Pat the lamb dry with paper towel.
  • Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
  • Transfer the lamb to a large greased baking sheet.
  • Cook the lamb for about 20-25 minutes for medium-rare.
  • Let rest 15 minutes before slicing.
  • DELICIOUS!

Nutrition Facts : Calories 700.8, Fat 33.6, SaturatedFat 10.3, Cholesterol 238.1, Sodium 360.2, Carbohydrate 18.8, Fiber 0.5, Sugar 16.3, Protein 78

1 (5 lb) boneless butterflied leg of lamb
1/3 cup honey
1/3 cup vegetable oil
1 lemon, juice of
2 tablespoons Dijon mustard (can use a couple tablespoons more if desired)
1 small onion, chopped
2 tablespoons minced fresh garlic (can use more)
1 tablespoon fresh rosemary
1 teaspoon seasoning salt (or use white salt)
black pepper

ASIAN BARBEQUED BUTTERFLIED LEG OF LAMB

Inspired by Mongolian Beef and the Korean short ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (also good on ribs, or steak, or pork). Marinate overnight. Grill the meat to desired doneness. Slice to serve. We like it wrapped in tortillas or flatbreads with leaves of butter lettuce.

Provided by ElizabethKnicely

Categories     Lamb/Sheep

Time 9h30m

Yield 10 serving(s)

Number Of Ingredients 11



Asian Barbequed Butterflied Leg of Lamb image

Steps:

  • In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
  • Preheat grill for high heat.
  • Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature 145°F (63°C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
  • FOOTNOTE:.
  • Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

Nutrition Facts : Calories 380.6, Fat 14.3, SaturatedFat 5.5, Cholesterol 143.4, Sodium 458.9, Carbohydrate 13, Fiber 0.9, Sugar 8.2, Protein 47.6

2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onion
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon white pepper
1/2 teaspoon fresh ground black pepper
1 (5 lb) boneless butterflied leg of lamb

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