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
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 BUTTERFLIED LEG OF LAMB
This is an excellent way to cook lamb. Even friends of ours who've never before liked lamb love this. When feeding children who turn their noses up at lamb we call this steak and they gobble it up. We do eventually tell them they really do like lamb because they just ate it! LOL, love doing that! The measurements are all approximate, use more olive oil if you wish, or more parsley, even sub out oregano for the rosemary. Double the paste recipe if using a large leg. Delicious with wild mushroom risotto and a Greek salad.
Provided by Penny Stettinius
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Make sure your lamb has been butterflied evenly so when it cooks evenly.
- Place all ingredients except olive oil into blender or food processor.
- Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
- Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
- On a very hot grill sear lamb then cook covered at medium careful not to scorch.
- Cook until thermometer registers rare.
- Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.
Nutrition Facts : Calories 969, Fat 73.2, SaturatedFat 23.5, Cholesterol 227.9, Sodium 203.6, Carbohydrate 11, Fiber 1.4, Sugar 0.9, Protein 65.1
SUE MILLAR PERRY'S GRILLED BUTTERFLIED LEG OF LAMB
Provided by Kathleen Beckett-Young
Categories dinner, main course
Time 6h30m
Yield Eight servings
Number Of Ingredients 7
Steps:
- Combine the wine, soy sauce, oil, garlic and herbs and pour over the lamb in a shallow glass or enamel pan (aluminum will react with acidity in the wine and affect the taste). Refrigerate, covered, for 6 hours, turning the lamb occasionally.
- Prepare coals for grilling. Drain the lamb and reserve the marinade. Place the lamb on the grill 4 inches above the coals. Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade. Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 1262 milligrams, Sugar 0 grams
GRILLED BUTTERFLIED LEG OF LAMB
Butterflying a leg of lamb produces a more uniform thickness, furthered by pounding, so the meat cooks evenly from end to end. It also creates more surface area for grilling, so that more of the meat takes on a charred taste. In this recipe, the lamb is marinated to infuse it with herbal flavors, but you could simply season it with no more than salt and pepper before grilling.
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Prepare lamb and marinate Cover lamb with plastic wrap. Pound lamb with a meat mallet until it is slightly thicker than 1 inch all over. Reserve 1/2 cup marinade. Place lamb in a large resealable plastic bag and add remaining marinade, then force out air and seal. Massage the lamb a bit to coat it thoroughly. Set bag on a baking sheet (in case of leaks) in the refrigerator and marinate lamb 8 to 24 hours, turning bag occasionally.
- Grill Remove lamb from bag and wipe off and discard as much marinade as possible so surface is dry. Let lamb rest at room temperature 1 hour. Meanwhile, heat grill to medium-high (see Grill Temperature Guidelines, page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Season lamb on both sides with salt and pepper. Grill (press down with tongs initially to make sure the lamb is evenly in contact with grill) until charred in spots, 5 to 6 minutes, rotating the lamb 90 degrees halfway through. Flip the lamb, then brush with some reserved marinade and cook until an instant-read thermometer inserted in the thickest part registers 125°F, again rotating it 90 degrees halfway through. This will take 5 to 6 minutes more. Let lamb rest 5 minutes.
- Serve Slice lamb and serve with remaining reserved marinade on the side.
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
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
ELISE'S GRILLED BUTTERFLIED LEG OF LAMB
Sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then cook the lamb on lower heat until it is cooked through. In my opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb! For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. Preparation time DOES NOT include the 2 hour marinating time in the refrigerator!
Provided by Lindas Busy Kitchen
Categories Lamb/Sheep
Time 1h25m
Yield 8-10
Number Of Ingredients 9
Steps:
- Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.).
- Sprinkle a generous amount of salt and pepper over the lamb.
- Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat.
- Seal the bag and refrigerate for 1- 2 hours.
- Remove lamb from refrigerator, and let come to room temperature (about 20 minutes).
- When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise.
- Prepare grill:
- If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling).
- If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.
- Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed.
- Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.
- If you are using a charcoal grill, move the roast to the less hot side of the grill.
- If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F
- Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
- Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes.
- Remove the skewers if you are using any.
- Cut across the grain, 1/4 -1/2" thick slices.
- Serve slices on a warm platter; pour meat juices over the slices.
- Serve with mint jelly or horseradish.
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.
More about "butterflied leg of lamb on the grill recipes"
GRILLED BUTTERFLIED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 8Calories 929 per servingCategory Dinner, Entree
GRILLED BUTTERFLIED LEG OF LAMB WITH A HERB RUB
From justalittlebitofbacon.com
GRILLED BUTTERFLIED LEG OF LAMB RECIPE | TRAEGER GRILLS
From traeger.com
4/5 (10)Phone (800) 872-3437Category Lamb
GRILLED BUTTERFLIED LEG OF LAMB RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (18)Total Time 2 hrs 10 minsCategory Dinner, Grill, LambCalories 731 per serving
TOP 42 HOW TO COOK BUTTERFLIED LAMB RECIPES
From said.hedbergandson.com
GRILLED BUTTERFLIED LEG OF LAMB RECIPE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
TOP 41 BUTTERFLIED LAMB LEG COOKING TIME RECIPES
From sahlah.hedbergandson.com
GRILLED BUTTERFLIED LEG OF LAMB RECIPE - GRILL MASTER UNIVERSITY
From blog.cavetools.com
MAIN DISH - GRILLING LEG OF LAMB ON GAS GRILL RECIPE
From findallrecipe.com
MARINATED LEG OF LAMB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MUSTARD GLAZED BUTTERFLIED LEG OF LAMB RECIPES
From tayanggge.btarena.com
GREEK BUTTERFLIED LAMB LEG | RECIPETIN EATS
From recipetineats.com
BUTTERFLIED LEG OF LAMB RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
GRILLED BUTTERFLIED LEG OF LAMB RECIPE | RECIPES.NET
From recipes.net
BUTTERFLIED LEG OF LAMB | TRAEGER GRILLS - YOUTUBE
From youtube.com
ROASTED BUTTERFLIED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
PERFECT ROAST LEG OF LAMB - NEWLYRECIPES
From newlyrecipes.com
BUTTERFLIED LEG OF LAMB RECIPE | GRILLING - SERIOUS EATS
From seriouseats.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