Bbq Grilled Lamb And Mushrooms With Lemon Recipes

BBQ (GRILLED) LAMB AND MUSHROOMS WITH LEMON

Steps:

• Cut 2 lemons into 4 wedges and set aside.
• Juice the remaining lemons, and whisk their juice, the oil, garlic and seasonings together in a small jug.
• Place the mushrooms in a large bowl, and the lamb in a shallow dish and pour a 1/2 of the marinade over each, turning well to combine.
• Marinate both for 15 minutes.
• Cook the lamb on a greased BBQ (grill) plate over medium high heat for 4-5 minutes on each side (for medium) or until cooked to your liking.
• Remove to a foil covered plate and allow to rest.
• Cook the mushrooms on the BBQ (grill) plate for 3-4 minutes or until just tender.
• Remove to a plate.
• Cook the reserved lemon wedges and Turkish bread on the hot plate until warmed through.
• Slice the lamb across the grain into thick slices and arrange it and the mushrooms over the salad leaves divided between 4 serving plates.
• Accompany with the BBQued lemon wedges and bread.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC

Steps:

• Make herb rub:
• Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
• Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
• Prepare grill.
• Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
• Cut lamb into slices and serve with any juices that have accumulated on cutting board.

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.