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
MOROCCAN BUTTERFLIED LEG OF LAMB
Moroccan food can be pungent and spicy. But in this recipe, the spices infuse the lamb as it cooks gently over indirect heat. A perfect and authentic accompaniment would be couscous with golden raisins. From Weber's Art of the Grill, one of my favorite grilling cookbooks. PREP TIME DOES NOT INCLUDE 1 HOUR MARINATING TIME
Provided by Jostlori
Categories Lamb/Sheep
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Make the paste: In a medium sauté pan over medium heat, toast the coriander seeds, peppercorns and cloves. Shake the pan occasionally, until the spices begin to smoke, about 2-3 minutes. Transfer to a mortar or spice grinder and grind. Transfer to a small bowl and mix in the garlic, orange zest, salt and olive oil.
- Spread the leg of lamb flat. Trim the excess fat and sinew from the inside and the outside. With the fat side facing down, use a sharp knife to make several horizontal slits at a 45 degree angle into the thickest parts of the lamb, until the meat is of even thickness. With a meat mallet, pound the lamb to an even thinness of about 1 1/2 inches.
- Spread the spice paste evenly over both sides of the lamb. Wrap in plastic wrap and refrigerate for at least 1 hour, or as long as 8 hours.
- Grill the lamb, fat side down first, directly over medium heat, turning once. The lamb will take 15-25 minutes to reach medium rare.
- Remove the lamb from the grill and let it rest for 5 minutes before slicing. Carve the meat on a slight diagonal across the grain. Serve warm.
Nutrition Facts : Calories 572.8, Fat 39.8, SaturatedFat 14.4, Cholesterol 152, Sodium 518.4, Carbohydrate 9, Fiber 1.9, Sugar 5.8, Protein 43.1
BARBECUED BUTTERFLIED LEG OF LAMB WITH A MINTED COUSCOUS SALAD
This recipe is from http:www.dariwillfarm.com.au/recipes.html and sounds delicious, they served it with a Minted Couscous Salad. Times are estimated, though have not included 2 hour marinade time and would assume you would make the couscous salad while lamb is cooking.
Provided by ImPat
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl mix 3 tablespoons extra virgin olive oil with the black pepper, chilli, fennel seeds and cumin.
- Rub mix all over the butterflied leg of lamb and then cover and leave for at least 2 hours.
- Season lamb with salt.
- Cook lamb on a medium barbecue heat for about 15 minutes on each side.
- Then remove from heat and let rest for 10 minutes before cutting into this slices.
- This will give a medium rare lamb, if you like your lamb more well done leave it on longer until done to your desired taste, personally I would be allowing about 45 minutes all up but we like ours well done.
- Couscous Salad - Bring 1 1/2 cups of salted water to the boil and then add the couscous, return to the boil and mix well.
- Turn off the heat, cover with a lid and leave for 5 minutes.
- After that time, transfer the couscous to a bowl, mix in the 3 tablespoons extra virgin olive oil and allow to cool.
- Add the lemon juice, mint leaves, chopped garlic, diced tomatoes and parsley to the couscous.
- Serve with sliced lamb.
Nutrition Facts : Calories 468.7, Fat 21.6, SaturatedFat 3, Cholesterol 0.1, Sodium 22.9, Carbohydrate 63, Fiber 8, Sugar 3.3, Protein 10.6
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- Toast the coriander, cumin and fennel seeds with the peppercorns in a dry frying pan over a medium heat for a few minutes until fragrant (be careful not to burn). Transfer to a spice grinder, mini food processor or pestle and mortar and grind coarsely. Mix the toasted spices in a bowl with the sea salt, lemon zest, chillies, garlic, thyme and olive oil.
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