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
BUTTERFLIED LEG OF LAMB MASALA
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
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
GRILLED BUTTERFLIED LEG OF LAMB WITH MINT
Provided by Moira Hodgson
Categories dinner, main course
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
- Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
- Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 243 milligrams, Sugar 0 grams, TransFat 0 grams
MINT-MARINATED LEG OF LAMB
Steps:
- Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
- Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.
BUTTERFLIED LEG OF LAMB (WILLIAMS-SONOMA)
I haven't tried this yet but recipe says that it "goes well with garlicky mashed potatoes, grilled potatoes, potatoes roasted with rosemary, or rice pilaf."
Provided by Oolala
Categories Lamb/Sheep
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the sauce, combine the vinegar and sugar in a small saucepan and bring to a boil, simmering just until the sugar dissolves.
- Remove from the heat and add the mint and salt; set aside to allow the flavors to mellow.
- To prepare the lamb, place it in a glass or porcelain dish or enameled baking pan large enough for it to lie flat.
- Stir together the wine, oil, shallots, rosemary, garlic, salt and pepper.
- Pour over the lamb and marinate for at least 2 hours, or all day if you wish, turning occasionally.
- Prepare grill and position rack 4-6 inches from flame.
- Remove lamb from the marinade and pat dry with paper towels but reserve marinade.
- Place lamb on the rack and grill 35-45 minutes, turning frequently and brushing occasionally with the reserved marinade.
- The meat should remain pink inside; make a cut in the thickest part to check.
- Remove from the grill and let rest 5 minutes, covered loosely with foil.
- Carve across the grain into thin slices and serve with the mint sauce.
Nutrition Facts : Calories 1093.8, Fat 73.2, SaturatedFat 28, Cholesterol 303.9, Sodium 482.1, Carbohydrate 13.4, Fiber 0.3, Sugar 11.3, Protein 84.6
BUTTERFLIED LEG OF LAMB WITH FIERY CILANTRO-MINT SAUCE
Number Of Ingredients 8
Steps:
- 1. Trim the lamb of excess fat. In a small bowl, mix the oil, garlic, oregano, thyme, salt, and pepper. Rub the mixture all over the meat. Let stand about 45 minutes. Prepare an outdoor grill or heat an oven broiler. Grill the lamb over hot coals or broil under a hot oven broiler, turning 3 to 4 times, until browned on the outside, and the internal temperature is 130° for medium-rare on a meat thermometer, about 25 to 30 minutes total. 2. Prepare the sauce. Let the meat rest 5 minutes before slicing. Fan a portion of the sliced lamb on individual serving plates and spoon a portion of sauce over each serving. Serve and pass remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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