Barbecued Butterflied Leg Of Lamb With A Minted Couscous Salad Recipes

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GRILLED BUTTERFLIED LEG OF LAMB WITH MINT



Grilled Butterflied Leg Of Lamb With Mint image

Provided by Moira Hodgson

Categories     dinner, main course

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 8

1 leg of lamb (about six pounds), boned so that it lies flat
2 tablespoons Dijon mustard
1 tablespoon dark soy sauce
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons fresh rosemary
Freshly ground pepper to taste
About 30 mint leaves (enough to cover the base of a serving dish)

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 Butterflied Leg of Lamb image

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

2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
1/2 teaspoon whole cloves
3 tablespoons garlic, minced
2 large oranges, grated zest only
1 teaspoon kosher salt
1/4 cup olive oil
3 -4 lbs leg of lamb, boneless and butterflied

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



Barbecued Butterflied Leg of Lamb With a Minted Couscous Salad image

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

3 tablespoons extra virgin olive oil
1/2 tablespoon black pepper (freshly ground)
1/4 teaspoon chili (ground or powder)
1 teaspoon fennel seed
1 tablespoon ground cumin
1 butterflied leg of lamb (trimmed of visible fat)
1 1/2 cups couscous
1 1/2 cups water (salted)
3 tablespoons extra virgin olive oil
2 lemons (juice of)
12 mint leaves (finely chopped)
2 garlic cloves (very finely chopped)
4 medium tomatoes (diced)
2 tablespoons parsley (chopped)

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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