LEG OF LAMB WITH GARLIC AND ROSEMARY
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
- Preheat oven to 350°F.
- Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
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 ROSEMARY LAMB WITH JUICY TOMATOES
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor the internal temperature more easily.
Provided by Carla Lalli Music
Categories Bon Appétit Grill/Barbecue Grill Lamb Tomato Summer Yogurt Oregano Rosemary
Yield 8 servings
Number Of Ingredients 18
Steps:
- Lamb and sauce:
- Lay lamb shoulder, cut side up, on a work surface. You will notice it's made up of a few muscle groups, separated by thin strips of fat and gaps where the bones have been removed. Use a sharp knife to separate the shoulder into smaller pieces along these natural seams-you should end up with 5 or 6 pieces of various sizes. Transfer lamb to a glass baking dish and season generously on all sides with salt and pepper.
- Pulse onions, rosemary leaves, and oregano leaves in a food processor until finely chopped; set remaining rosemary sprigs aside. Add vinegar and oil and pulse until a coarse purée forms. Season marinade with salt and pepper, then pour over lamb, turning to coat. Cover and let sit at room temperature 2-3 hours.
- Mix yogurt, lemon juice, and garlic in a medium bowl. Season sauce with salt and pepper; cover and chill until ready to use.
- Tomatoes and assembly:
- About half an hour before you plan to start grilling, slice tomatoes into 1/2"-thick rounds and arrange on a large platter. Season with salt and pepper and drizzle with half of lemon juice. Top with onion, season with salt and pepper, and drizzle remaining lemon juice over. Arrange reserved rosemary sprigs on top; set aside.
- Prepare a grill for medium heat. Without scraping off marinade, transfer larger pieces of lamb to grate and grill until underside is very well browned, about 5 minutes. Spoon some remaining marinade over lamb, turn, and continue to grill, turning every 5 minutes or any time you see a flare-up, until lamb is charred in spots and very well browned everywhere.
- After large pieces have been cooking about 15 minutes, add smaller pieces to grill and follow same instructions; they take less time to cook, and by staggering the start times, all the lamb will come off the grill within a few minutes of each other. An instant-read thermometer inserted into the center of each piece should register 140°F for medium, which is ideal. Start checking smaller pieces after 7-10 minutes. The largest piece will take closer to 30 minutes. As each piece finishes, transfer to reserved platter, setting on top of rosemary. Let rest 20-30 minutes.
- Transfer lamb to a cutting board and tuck rosemary sprigs off to sides of platter. Tip platter so that accumulated tomato and lamb juices pool at one end and spoon over tomatoes. Using a long sharp knife, slice lamb into very thin pieces and arrange on top of onion and tomatoes. Season with salt and drizzle with oil.
- Drizzle yogurt sauce with oil and serve alongside lamb.
- Do Ahead
- Lamb can be seasoned 1 day ahead; cover and chill. Sauce can be made 8 hours ahead; keep chilled.
GRILLED MARINATED LEG OF LAMB
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.
GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Provided by Sisi Carroll
Categories Garlic Lamb Mustard Easter Low Cal Backyard BBQ Dinner Rosemary Family Reunion Grill Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 9
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).
GRILLED LEG OF LAMB WITH SPICED MUSTARD AND ROSEMARY
Categories Lamb Mustard Marinate Low Carb Rosemary Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.
- Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.
- Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.
ROSEMARY LEG OF LAMB
Roast lamb is a treat for our family at Easter Time and on other special occasions. Before putting the meat in the oven, I rub on a mixture of garlic, rosemary, salt and pepper, which enhances the flavor. -Marie Hattrup Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan. , Bake, uncovered, 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing., Meanwhile, pour pan drippings and loosened brown bits into a small saucepan. Skim fat. Combine cornstarch and broth until smooth. Whisk into drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with lamb.
Nutrition Facts : Calories 220 calories, Fat 8g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 268mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
GRILLED LAMB ON ROSEMARY SKEWERS
Lamb on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. You want rosemary branches with woody stalks, if possible. But if the stalks are too flimsy to poke through the lamb, run a pilot hole through with a skewer, and be sure to grill the lamb and figs separately because they'll cook at different rates. You might throw together a little basting sauce of lemon, garlic and a little more rosemary, but the skewers are just fine without it, and have been for thousands of years.
Provided by Mark Bittman
Categories dinner, lunch, skewers and kebabs, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
- Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.
- Grill, turning skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 42 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 726 milligrams, Sugar 21 grams
ROAST LEG OF LAMB WITH ROSEMARY
This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!
Provided by JMASS
Categories Meat and Poultry Recipes Lamb Leg
Time P1DT1h35m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g
BUTTERFLIED LEG OF LAMB WITH ROSEMARY
Categories Herb Lamb Rosemary Grill Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 9
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.
GRILLED LEG OF LAMB, SAM'S WAY
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate - and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
Provided by Mark Bittman And Sam Sifton
Categories dinner, barbecues, main course
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine the garlic, rosemary and olive oil in a bowl. Season the lamb with salt and pepper, then massage with the garlic and rosemary mixture and put the meat in the bowl. Cover and allow to marinate in the refrigerator for at least 30 minutes.
- Allow it to come to room temperature, approximately 30 minutes. Meanwhile, build a fire in your grill, leaving 1/3 of the cooking area free of coals.
- When the fire is hot, sprinkle the pecan shells or wood chips over the fire and place the lamb fat side down. Sear each side of the lamb for approximately 4 minutes each, then remove the lamb to the side of the grill without coals and roast, covered, for approximately 30 to 40 minutes.
- Tent in foil for 10 to 15 minutes, and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 39 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 16 grams, Sodium 757 milligrams, Sugar 0 grams
ANCHOVY AND ROSEMARY ROASTED LAMB
Categories Lamb Marinate Roast Easter Quick & Easy Dinner Rosemary Spring Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Marinate lamb:
- Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
- Roast lamb:
- Put oven rack in middle position and preheat oven to 400°F.
- Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.
GARLIC ROSEMARY GRILLED LEG OF AUSTRALIAN LAMB
Steps:
- To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade. Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes. To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed. To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.
More about "grilled leg of lamb with rosemary salt recipe epicuriouscom recipes"
GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE
From foodandwine.com
GRILLED LEG OF LAMB WITH SPICED MUSTARD AND …
From bonappetit.com
ROSEMARY GRILLED LEG OF LAMB RECIPE -SUNSET MAGAZINE
From sunset.com
GRILLED LEG OF LAMB WITH ROSEMARY SALT RECIPE EPICURIOUSCOM
From findrecipes.info
NIGEL SLATER’S RECIPE FOR GRILLED, SPICED LAMB WITH YOGHURT AND MINT ...
From theguardian.com
GRILLED LEG OF LAMB | RICARDO
From ricardocuisine.com
GREEK ROAST LAMB AND POTATOES RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
GRILLED LEG OF LAMB WITH HERB SALT RECIPE | BON APPéTIT
From bonappetit.com
ROSEMARY GRILLED LEG OF LAMB FOR EASTER OR PASSOVER
From thatrecipe.com
GRILLED LEG OF LAMB - HEY GRILL, HEY
From heygrillhey.com
GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, DIJON MARINADE
From craftbeering.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