GRILLED BUTTERFLIED LEG OF LAMB WITH HERBS
Provided by Pierre Franey
Categories dinner, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Lay the lamb out flat and sprinkle with salt and pepper on all sides.
- Put the oil in a baking dish large enough to hold the lamb. Add the lamb and sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so it is evenly coated with the ingredients. Marinate in a cool place for one or two hours, or up to six hours in a refrigerator. If refrigerated, let the lamb return to room temperature before cooking.
- Preheat a charcoal grill or the oven broiler.
- Remove lamb from marinade and reserve marinade. If a grill is used, put the lamb flat on the grill. If the broiler is used, place the lamb under the broiler 4 to 5 inches from the heat. Cook the lamb uncovered on the grill or under the broiler about 15 minutes. Turn and cook 10 to 15 minutes on the second side. For medium or well-done meat, cook longer.
- Meanwhile, bring the reserved marinade to a boil in a baking pan large enough to hold the lamb, stirring. Remove from heat, and swirl in butter and parsley. Transfer the lamb to the marinade pan, cover loosely with foil and keep warm. Let the meat rest 10 to 15 minutes before serving. Slice thinly and serve with the pan gravy.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 32 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 25 grams, Sodium 1117 milligrams, Sugar 0 grams, TransFat 0 grams
GARLIC-AND-HERB-RUBBED BUTTERFLIED LEG OF LAMB
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 55m
Yield 12 to 15 servings
Number Of Ingredients 7
Steps:
- Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, garlic, salt and pepper. Rub mixture all over lamb. Cover with foil and let marinate at room temperature for 2 hours.
- Preheat oven to 500 degrees. Remove foil and transfer lamb to oven. Roast until a thermometer reads 120 degrees for rare and 130 for medium, about 35 to 45 minutes, depending on how you like your meat. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 244 milligrams, Sugar 1 gram
BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC
Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.
Provided by USA WEEKEND columnist Pam Anderson
Categories Meat and Poultry Recipes Lamb Leg
Yield 14
Number Of Ingredients 9
Steps:
- Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
- Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
- Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
- Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
- As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 2.2 g, Cholesterol 105.6 mg, Fat 22.8 g, Fiber 0.7 g, Protein 29.5 g, SaturatedFat 8.4 g, Sodium 493.5 mg, Sugar 0.1 g
GRILLED BUTTERFLIED LEG OF LAMB
A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 271 g, Fat 13 g, Protein 35 g
HERBED AND BUTTERFLIED LEG OF LAMB
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- With a mortar and pestle, lightly crush peppercorns and coriander seeds. Transfer to a small bowl, and add olive oil, salt and garlic. Finely grate lemon peel, and add to mixture. Cut lemon into quarters, and squeeze juice into mixture, then add leftover lemon as well.
- Place lamb skin side down in a shallow dish, and press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight.
- When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees. Place lamb skin side up in a roasting pan, keeping lemon pieces and rosemary pressed into underside.
- Roast 35 to 40 minutes, until an instant-read thermometer inserted into thickest part of lamb registers 145 degrees (for medium-well lamb), or adjust cooking time as desired. When cooked to taste, remove lamb from oven, and allow to rest in pan for 10 to 15 minutes before carving.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 27 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 0 grams
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