Butterflied Barbecued Leg Of Lamb Recipes

BARBECUED BUTTERFLIED LAMB LEG

Steps:

• In a small bowl, combine the mustard, oil, garlic and thyme. Unfurl the lamb, cut away any excess sinew or fat and put the lamb in a large bowl. Sprinkle over the salt and pepper, then massage gently to coat evenly. Spoon the mustard mixture over the lamb and massage to coat the meat in the marinade. Leave to marinate for at least 1 hour, or ideally overnight in the fridge (bring back to room temperature before cooking, if chilled).
• Preheat the barbecue with the coals banked on one side until smoking hot. (If cooking indoors, preheat the oven to 180˚C, gas mark 4 and heat a griddle pan.) Put the lamb on the barbecue directly over the hot coals (or on the griddle) and leave for a few minutes to get some colour. Flip the lamb over to colour the other side. Once browned, move it to the side of the barbecue with no coals (or put on a baking tray in the oven for 15-20 minutes). Cook for 18-20 minutes for medium (or to taste), turning and brushing often with the marinade.
• Once the lamb is cooked, take it off the heat and allow to rest for 10 minutes, loosely covered with foil. When ready to serve, carve and put on a serving platter, squeezing the lemon juice all over. Sprinkle with extra thyme and serve.

BUTTERFLIED, BARBECUED LEG OF LAMB

Steps:

• Mix garlic, paprika, oregano, 2 tablespoons of lemon juice and oil in a dish large enough to accommodate the butterflied lamb (or use a snaplock bag -- much easier).
• Score the fatty top of the lamb well.
• Season with salt and pepper.
• Put lamb in marinade and refrigerate for three hours minimum (overnight is tastier).
• Remove from fridge 30 minutes before you want to cook it.
• Preheat your barbecue grill on high then reduce to medium high. Place the lamb skin side down for 10 minutes. Turn and cook for a further 5 minutes.
• Reduce heat to medium low. Cover lamb with either bbq hood or an upturned baking tray. Cook for 15 minutes for medium or longer if you like your lamb well done.
• Remove from heat and cover loosely with foil, rest in a warm place for 10 minutes. Slice across the grain and serve.

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.

GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
• Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
• Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.

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.

MOROCCAN-STYLE BARBECUED LEG OF LAMB

Steps:

• Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
• Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
• Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
• Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
• Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
• For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• Make sure your lamb has been butterflied evenly so when it cooks evenly.
• Place all ingredients except olive oil into blender or food processor.
• Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
• Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
• On a very hot grill sear lamb then cook covered at medium careful not to scorch.
• Cook until thermometer registers rare.
• Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.