ROAST LEG OF LAMB WITH YOGURT MARINADE
Steps:
- Preheat the oven to 350 °F, 180 °C. Place the lamb in a roasting pan and make a bunch of slits all over it. This will help the marinade flavor the meat well. Season it ith salt, pepper, oregano, and cumin powder. Combine all of the marinade ingredients in a blender and blend until smooth. Pour the yogurt marinade over the lamb and toss to coat. Cover the pan with parchment paper and then with foil. Bake for 4-5 hours or until the lamb is falling off the bone. Serve with bread, rice, and Briam roasted vegetables. Kali Orexi!
YOGURT-MARINATED ROAST LEG OF LAMB
A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)
Provided by Paul Berglund
Categories main-dish
Time P2DT4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
- Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
- Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
- After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
- After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
- Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
- Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.
GRILLED YOGURT-MARINATED LEG OF LAMB
Provided by Bon Appétit Test Kitchen
Categories Lamb Marinate Easter Yogurt Father's Day Backyard BBQ Dinner Spring Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
- Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
YOGURT-MARINATED LEG OF LAMB WITH CARDAMOM AND ORANGE
This wet-roasted leg of lamb doesn't contain a ton of liquid - this is about roasting, not braising, and if you add enough liquid to a cut of meat, you're not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and - if you let the lamb sit for a while after you've smeared it with the marinade (and you should) - it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you're in the mood for some heat, a dab of harissa wouldn't be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
- Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
- After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 17 grams, Sodium 449 milligrams, Sugar 1 gram
YOGURT-MARINATED LEG OF LAMB
I was looking for an easy yet different way to make Leg of Lamb for Easter dinner this year. I found this recipe at Rachael Ray's web site. The lamb turned out tender and very delicious. Served it with rosemary roasted potatoes and veggie sides. The recipes says serves 6 but we had plenty left over that I made Gyros for dinner the next night.
Provided by Paintpuddles
Categories Lamb/Sheep
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours.
- 2. Preheat the oven to 350°. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. Let rest for 15 minutes before slicing.
Nutrition Facts : Calories 843.1, Fat 60, SaturatedFat 23.2, Cholesterol 253.3, Sodium 605.6, Carbohydrate 0.8, Fiber 0.6, Protein 70.5
BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT AND MINT
Steps:
- Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and refrigerate for 4 to 6 hours. About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature.
- Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on the meat.
- Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the olive oil and garlic mixture several times; continue brushing the lamb with the remaining olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb rest for about 10 minutes before slicing.
MARINATED LAMB
Provided by Jamie Oliver
Categories main-dish
Time 1h16m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
- Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
- Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
- Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
- To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
- Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
- Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.
FAKHITHA BEL LABAN - LEG OF LAMB WITH YOGURT
This roast lamb recipe uses a yogurt paste with a spice blend to marinate the meat. I marinated a half- deboned leg of lamb overnight with the yogurt paste. The recipe is from "Saudi Arabia Magazine", an official publication of the Royal Embassy of Saudi Arabia, Spring 1997. The website where I found it is http://www.ummah.net/family/recipes/fakhitha.html
Provided by Mme M
Categories Lamb/Sheep
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Clean the meat, slash in several places and put in a baking dish.
- Mix the spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil.
- Spread half of the mixture over the meat.
- Cover with foil, and put in the oven at 350 degrees until the meat is cooked.
- Just before serving, pour the remaining yogurt on top of the meat.
- I marinated the meat overnight. Weigh the leg of lamb to determine the amount of time it will need in the oven for rare, medium, or well-done.
- I like to cook roasts at lower temperatures for a long time, so I veered off from the given recipe, and cooked it for 3 hours at 250 Fahrenheit. If I had had more time, I would probably have cooked it 4 hours at 200 degrees Fahrenheit. The meat was tender due to both the yogurt and the long cooking. My leg of lamb was 1.3 kilos, or 2.8 pounds. Serve with flavored basmati rice.
Nutrition Facts : Calories 387.7, Fat 37.3, SaturatedFat 6.7, Cholesterol 14.8, Sodium 477.7, Carbohydrate 11.4, Fiber 1.1, Sugar 6, Protein 4.2
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