Butterflied Leg Of Lamb With Rosemary And Thyme Recipes

BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY

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.

BUTTERFLIED LEG OF LAMB WITH ROSEMARY

Steps:

• Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes.
• Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, making certain all parts of lamb are covered with marinade. Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking.
• Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle both sides of lamb generously with salt and pepper. Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130°F for medium-rare, turning occasionally, about 20 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices.

BUTTERFLIED LEG OF LAMB RECIPE

Steps:

• Combine marinade ingredients, but don't add any salt as it draws the juices out of the meat and will toughen it. Make slashes about 2.5cm (1in) deep through the fleshy side of the lamb, but don't go right through the skin. Put the lamb skin-side down in a non-metallic dish, pour over the marinade and rub in well. Do this the day before to allow the flavours to penetrate the meat. Cover and chill.
• When you're ready to cook the lamb, preheat oven to 200 C, 180 C fan oven, 400 F, gas 6. Also have a small barbecue fire ready - this is optional, but gives the lamb a better flavour and texture and is perfect to finish it off before serving.
• Place lamb in a roasting tin and season both sides well. Cook in the oven for 45 minutes if you like your lamb blushing pink, or 1 hour if you prefer it more well done. Remove lamb from the oven and, if you're not barbecuing it, allow to rest for 10 minutes. Otherwise, remove from the tin and place on the hot barbie and grill each side for about 10 minutes until nicely charred and crispy. Pour all juices from the tin into a small saucepan and skim off any fat. Keep hot while you slice the lamb and serve the sauce separately.

BUTTERFLIED LEG OF LAMB WITH THYME AND ORANGE

Steps:

• Combine thyme, orange peel, garlic, salt, and pepper in small bowl. Open lamb on rimmed baking sheet. Using small sharp knife, make twelve 1/2-inch-deep slits on each side of lamb. Fill each slit with 1/2 teaspoon thyme mixture. Rub any remaining thyme mixture over both sides of lamb. Brush lamb lightly with olive oil. (Can be prepared ahead. Let stand 2 hours at room temperature or cover and refrigerate up to 1 day.)
• Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125°F to 130°F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain.

GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD

Steps:

• Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
• Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
• Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
• What to drink:
• Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).