Blackened Lamb Recipe 4

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BLACKENED BUTTERFLIED LEG OF LAMB



Blackened Butterflied Leg of Lamb image

Well I just spent a couple of hours digging this recipe up, so I figured I'd better put it in a safe place-here! It's from a Canadian Living magazine from 1986 and the page had come out!! Barbecuing is recommended for ventilation purposes-lots of smoke.

Provided by Jan in Lanark

Categories     Lamb/Sheep

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon fennel seed
1/2 teaspoon thyme
1/2 teaspoon oregano
1/3 cup butter
2 minced garlic cloves
4 lbs butter-flied leg of lamb

Steps:

  • Combine paprika, mustard, white, black and cayenne peppers, salt, fennel, thyme and oregano. Place on large plate or baking sheet.
  • Melt butter with garlic and pour onto a separate plate or pan.
  • Dip lamb into garlic butter then into seasonings, pressing firmly onto each side.
  • Place lamb on greased grill on medium high setting; Cook for 15-20 minutes on each side, depending on thickness, or until desired doneness - 65° C (140° F) for rare, 70° C (150° F) for medium. Meat will "blacken". Let rest and slice on the diagonal.
  • Alternatively, in a large heavy skillet or roasting pan, brown lamb on both sides-expect a lot of smoke-and roast in a 350°oven for 35-40 minutes.

Nutrition Facts : Calories 534.3, Fat 38.7, SaturatedFat 18.1, Cholesterol 172.3, Sodium 475.3, Carbohydrate 1.7, Fiber 0.8, Sugar 0.2, Protein 42.7

GRILLED LAMB CHOPS WITH KEFIR VERDE SAUCE | EPICURIOUS



Grilled Lamb Chops with Kefir Verde Sauce | Epicurious image

Step up your marinade game by soaking lamb chops in tart pomegranate juice and tenderizing kefir. The chops will develop a beautiful caramelization during grilling, thanks to the natural sugars in the marinade.

Provided by Julie Smolyansky

Yield 4 servings

Number Of Ingredients 13

1 teaspoon freshly cracked black pepper
2 tablespoons Maldon sea salt
3 cloves garlic, minced
1 1⁄4 cups organic plain whole-milk kefir
1⁄2 cup chopped fresh mint
1 1⁄2 cups fresh or bottled pomegranate juice
8 lamb chops
2 bunches green onions, whole
2 tablespoons extra virgin olive oil
1/2 tablespoon Maldon sea salt
1 clove garlic, peeled
1 cup fresh chopped parsley
1 cup organic plain whole-milk kefir

Steps:

  • In a bowl that is large enough to accommodate the lamb, combine the black pepper, sea salt, garlic, kefir, mint, and pomegranate juice. Add the lamb, stirring well to coat, and let it marinate in the refrigerator overnight. Take the lamb out of the refrigerator 1 hour before cooking (discard the marinade). Fire up your outdoor grill to very hot. Wipe the grill grates with a bit of oil and grill the lamb on high, about 5 minutes per side. Set the chops aside and let them rest for 10 minutes. (If you don't have an outdoor grill, you can use a grill pan or cast-iron skillet.)
  • In a medium bowl, toss the green onions with the olive oil and sea salt and cook on the grill until blackened. Set aside to cool. In a blender, combine the blackened green onions, garlic, parsley, and kefir and puree until smooth.
  • Serve the lamb family-style on a large platter, with the verde on the side.

4-HOUR LAMB



4-Hour Lamb image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 9

One 6- to 7-pound leg of lamb (see Cook's Note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
One 750-ml bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
  • Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
  • After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

BLACKENED LEG OF LAMB WITH MINT SAUCE



Blackened Leg of Lamb With Mint Sauce image

Make and share this Blackened Leg of Lamb With Mint Sauce recipe from Food.com.

Provided by mommyoffour

Categories     Lamb/Sheep

Time 12h

Yield 12 serving(s)

Number Of Ingredients 13

6 lbs leg of lamb
3 -4 garlic cloves, slivered
1/3 cup vinegar
1/3 cup ketchup
1/3 cup Worcestershire sauce
1 cup water
1 teaspoon mustard
1 teaspoon salt
1 dash pepper
3/4 cup chili sauce
1 cup currant jelly
1/2 cup butter
2 -3 tablespoons bottled mint sauce

Steps:

  • With a sharp knife, cut small holes randamly in lamb.
  • Insert garlic slivers into holes, leaving tops showing.
  • Combine vinegar, worcestershire sauce,ketchup,water, mustard,salt and pepper.
  • Marinate lamb in this mixture for at least 6 - 8 hours.
  • Bake uncovered in a 300 oven for 40 minutes per pound.
  • Baste every 30 minutes.
  • ( If you prefer lamb less done, reduce cooking time.).
  • The lamb will have a black crusty appearance, but will be tender and moist on the inside.
  • Remove garlic slivers.
  • Serve lamb with mint sauce.
  • To make mint sauce, combine all ingredients and heat until melted.

Nutrition Facts : Calories 629.7, Fat 38.9, SaturatedFat 18.3, Cholesterol 173.4, Sodium 640, Carbohydrate 25.3, Fiber 0.8, Sugar 16.9, Protein 43.1

GRILLED LAMB WITH PEPPERS AND ONIONS



Grilled Lamb With Peppers and Onions image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

8 ounces whole onion or 7 ounces julienned, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 clove garlic
14 ounces whole red and yellow bell peppers or 12 ounces julienned, ready-cut peppers (3 cups)
1/2 to 1 jalapeno pepper
8 ounces boneless leg of lamb
1 cup no-salt-added canned black beans
1/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped cilantro

Steps:

  • Heat broiler, if using.
  • Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
  • Mince garlic, and add to onion.
  • Wash, trim, seed and julienne the bell peppers, and add to onions.
  • Wash, trim, seed and mince the jalapeno, and add to vegetables.
  • Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
  • Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
  • Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 532 milligrams, Sugar 5 grams

BLACKENED LAMB RECIPE - (4/5)



Blackened Lamb Recipe - (4/5) image

Provided by á-2421

Number Of Ingredients 11

¼ cup honey
½ cup olive oil
1 T grainy mustard
4 cloves garlic, chopped
1 T toasted coriander seed
¼ cup chopped shallots
2 bay leaves
1 T chopped rosemary
2 T chopped parsley
3 lbs boned and butterflied leg of lamb
salt and fresh ground pepper

Steps:

  • Combine honey, olive oil, mustard, garlic, coriander seed, shallots, bay leaves and parsley in food processor and puree. Place lamb in large plastic bag with marinade and seal well. Marinate in fridge overnight. Preheat BBQ to high. Season lamb with salt and pepper and grill until medium rare, about 10-15 minutes a side. The exterior of the lamb will get blackened - this helps to flavour the dish. Let lamb rest for 10 minutes before serving. Slice thinly for serving.

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