Mint Rubbed Leg Of Lamb Recipes

GRILLED LEG OF LAMB WITH MINT-GARLIC RUB

Steps:

• Finely chop mint, parsley and garlic and combine in a small bowl. Stir in oil, salt and pepper.
• Pat lamb dry. If you have metal skewers, thread 2 through the lamb horizontally to help the meat hold together and make it easier to flip on the grill. (If you don't have skewers, just be sure you have long sturdy tongs.) Rub the herb mixture evenly over the lamb. Cover and refrigerate for at least 3 hours or up to 1 day to allow the flavors to penetrate.
• About 1 hour before you're ready to grill, remove the lamb from the refrigerator.
• Preheat a gas grill to medium or prepare a medium-hot charcoal grill and push the coals to one side.
• Grill the lamb over direct heat until an instant-read thermometer inserted horizontally into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 10 to 15 minutes per side. If the meat is getting too charred, occasionally move it to the cooler part of the grill. (Alternatively, place the lamb in a roasting pan and roast in the oven at 425 degrees F until it reaches the desired temperature, 25 to 35 minutes.)
• Place the lamb on a clean cutting board, tent with foil and let rest 10 minutes before slicing.

MOROCCAN LEG OF LAMB WITH MINT DRESSING

Steps:

• Score meaty side of lamb in a diamond pattern of 1/4-inch-deep cuts about 1 1/2 inches apart. Season with salt and pepper, and place scored-side up in a large roasting pan.
• In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin. Pour marinade over lamb and massage into crevices. Cover pan with aluminum foil and refrigerate 2 1/2 hours or overnight. Remove from refrigerator 1 1/2 hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.
• Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees. Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total. Remove from oven, tent loosely with foil, and let rest 15 minutes before carving. Serve with harissa and mint dressing.

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

MINT-RUBBED LEG OF LAMB

Steps:

• Trim excess fat from meat. Cut 1/2-inch-wide slits into lamb in 16 different places. Cut garlic cloves in half lengthwise and insert each half-clove deep into each slit.
• Combine dried mint, pepper, and salt; rub mixture over entire surface of lamb leg. Drizzle honey over lamb and rub to coat. Place on a rack in a shallow roasting pan. Cover loosely with plastic wrap. and refrigerate about 2 hours.
• Preheat oven to 325 degrees Fahrenheit. Remove plastic wrap. Insert a meat thermometer into the thickest part of meat without touching bone. Roast, uncovered, in preheated oven for 2 to 2 1/2 hours or until thermometer registers 140 degrees for medium-rare doneness or 155 degrees for medium doneness. Remove from oven.
• Cover meat loosely with foil and let stand for 15 minutes. Serve in its own juices. Suggestions to serve along with the lamb are cooked herbed new potatoes, steamed baby carrots, and steamed asparagus. Garnish with mint sprigs, if desired.

LEG OF LAMB WITH MINT SAUCE

Steps:

• Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
• Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
• Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

PAPRIKA ROAST LEG OF LAMB WITH MINT SAUCE

Steps:

• Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight.
• Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.
• Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce.

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.

GRILLED LEG OF LAMB WITH GARLIC AND MINT

Steps:

• Combine oil, mint, garlic, zest, 3 tablespoons salt, and the red-pepper flakes; season with pepper. Reserve 1/2 cup marinade.
• Pound lamb to an even 1-inch thickness. Place lamb in a baking dish, and massage marinade into meat. Refrigerate overnight.
• Let lamb stand at room temperature for 1 hour before grilling. Heat grill to medium-high. Brush grates with oil. Remove lamb from dish, and brush off any excess marinade. Grill lamb, flipping every 5 minutes for even cooking, until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare, 8 to 10 minutes per side. Let stand for 10 minutes. Slice lamb across the grain. Drizzle with reserved marinade.