Butterflied Leg Of Lamb Masala Recipes

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ROASTED BUTTERFLIED LEG OF LAMB



Roasted Butterflied Leg of Lamb image

Roasted butterflied leg of lamb is an easy and delicious main dish recipe that uses garlic and thyme to flavor the meat.

Provided by Linda Larsen

Categories     Entree     Dinner

Time P1DT1h15m

Yield 12

Number Of Ingredients 11

2 teaspoons fresh thyme leaves (stem removed, minced)
2 teaspoons fresh rosemary leaves (minced)
3 garlic cloves (minced)
1 small onion (chopped)
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons orange juice
3 tablespoons Dijon mustard
1 4 to 5-pound boneless leg of lamb (butterflied)
1 teaspoon salt
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • In a heavy-duty zipper storage bag, combine the onion, garlic, olive oil, vinegar, mustard, orange juice, thyme, and rosemary and mix well.
  • Place the leg of lamb in the marinade, seal the bag, and turn to coat. Massage the meat through the bag for a bit to help the marinade penetrate and coat all the meat evenly. Put the storage bag into a large roasting pan and marinate for 24 hours in the refrigerator.
  • Preheat the oven to 350 F. Remove the lamb from the marinade and place it in a shallow roasting pan. Season with salt and pepper.
  • Roast the lamb, uncovered, for 50 to 70 minutes, basting it with the marinade several times during the process. Cook until an instant-read meat thermometer registers 145 F (for medium-rare) or 150 F (for medium) when inserted in the thickest part of the meat. For safety reasons, the lamb needs to be cooked to a minimum of 145 F.
  • Remove the lamb from the oven, cover with foil, and let stand for 15 minutes before serving.
  • Carve the lamb into slices against the grain. Plate, drizzle with the juices from the pan, and serve.

Nutrition Facts : Calories 536 kcal, Carbohydrate 1 g, Cholesterol 176 mg, Fiber 0 g, Protein 49 g, SaturatedFat 14 g, Sodium 403 mg, Sugar 0 g, Fat 36 g, ServingSize 1 leg of lamb (serves 10-12), UnsaturatedFat 0 g

GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

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

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

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

BUTTERFLIED LEG OF LAMB MASALA



Butterflied Leg of Lamb Masala image

This recipe is quite flexible & can also be done on the BBQ. When I made this I didn't have any mint so just added a few teaspoons of mint sauce instead. Was really tasty served with recipe #158223 and pappadams! Sorry about the poor photo, forgot to take it before we ate so photo is of leftovers.

Provided by Mandy

Categories     Lamb/Sheep

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 butterflied leg of lamb, boned
4 garlic cloves, crushed
1 teaspoon prepared chili, minced
2 teaspoons curry powder
3 tablespoons of fresh mint, chopped
3 tablespoons parsley, chopped
1 cup natural yoghurt

Steps:

  • Mix all ingredients except lamb together.
  • Spread marinade over top & bottom of lamb and allow to marinade for at least 30 minutes.
  • Cook at 180 C for approx 1 hour or to preferred.
  • taste.
  • Serve cut into thick slices.

Nutrition Facts : Calories 33, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.5, Sodium 26, Carbohydrate 3.4, Fiber 0.6, Sugar 2, Protein 1.8

SPICED BUTTERFLIED LEG OF LAMB



Spiced Butterflied Leg of Lamb image

An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 50m

Number Of Ingredients 7

2 tablespoons olive oil, plus more for grates
1 tablespoon coriander seed, crushed
1 tablespoon fennel seed, crushed
1 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds butterflied leg of lamb
Grilled lemon wedges, for serving (optional)

Steps:

  • In a small bowl, combine oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. In a shallow dish, coat lamb with marinade. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium-low; lightly oil grates. Grill lamb, covered, until an instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, 6 to 8 minutes per side. Remove from grill. Tent with aluminum foil; let rest 5 minutes. Thinly slice lamb, and serve with lemon wedges, if desired.

Nutrition Facts : Calories 373 g, Fat 25 g, Fiber 1 g, Protein 33 g

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