Butterflied Leg Of Lamb Roasted With Ginger And Garlic Recipes

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
• Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
• Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC

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.

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.

ROASTED BUTTERFLIED LEG OF LAMB

Steps:

• Gather the ingredients.
• In a heavy-duty zipper storage bag, combine the onion, garlic, olive oil, vinegar, mustard, orange juice, thyme, and rosemary and mix well.
• Place the leg of lamb in the marinade, seal the bag, and turn to coat. Massage the meat through the bag for a bit to help the marinade penetrate and coat all the meat evenly. Put the storage bag into a large roasting pan and marinate for 24 hours in the refrigerator.
• Preheat the oven to 350 F. Remove the lamb from the marinade and place it in a shallow roasting pan. Season with salt and pepper.
• Roast the lamb, uncovered, for 50 to 70 minutes, basting it with the marinade several times during the process. Cook until an instant-read meat thermometer registers 145 F (for medium-rare) or 150 F (for medium) when inserted in the thickest part of the meat. For safety reasons, the lamb needs to be cooked to a minimum of 145 F.
• Remove the lamb from the oven, cover with foil, and let stand for 15 minutes before serving.
• Carve the lamb into slices against the grain. Plate, drizzle with the juices from the pan, and serve.

GREEK BUTTERFLIED LAMB LEG

Steps:

• Mix marinade ingredients in a large ziplock bag.
• Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
• Seal bag and marinate for 24 hours (3 hours minimum).
• Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).

BUTTERFLIED HERB-ROASTED LEG OF LAMB

Steps:

• Remove the lamb from the refrigerator and unroll it on the cutting board. With a sharp knife trim off the excess fat and any gristle.
• To make the lamb the same thickness, butterfly-book the thick parts by making shallow diagonal slices and pressing the slices open like pages in a book.
• Then lightly score the the meat in a 1-inch crosshatch. Place the lamb on an oil-sprayed wire rack set over a rimmed baking sheet.
• To a small dish add the mashed anchovies, and the chopped garlic, mint and rosemary. Stir in the salt and olive oil.
• Rub the herb mixture over the prepared lamb, working the mixture into all the cuts and crevices. Let the lamb rest for an hour on the counter top to come to room temperature and absorb the herb flavor.
• Preheat the oven to 425°F Transfer the baking sheet with lamb still on the wire rack and roast the lamb for 25-35 minutes, depending on desired doneness. For medium-rare an instant-read thermometer will register 125 to 130°F
• Let the lamb rest for 10 minutes before serving.

BUTTERFIED LEG OF LAMB WITH GINGER

Steps:

• Score the surface of the lamb, place in a shallow dish.
• Mix garlic.
• ginger, soy sauce,sesame oil, vinegar mirin and white pepper.
• Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F.
• Put lamb in a roasting pan, reserve the marinade.
• roast 15 minutes.
• Lower temp to 325F and continue roasting the lamb basting with the reserved marinade.
• Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp) Let the lamb rest before serving.
• Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.

BUTTERFLIED LEG OF LAMB ROASTED WITH GINGER AND GARLIC

Steps:

• Put the oil in a small pan over medium heat. When hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. Sauté for 1 minute, then remove from the heat. Allow the mixture to cool, then rub the paste into the lamb. Cover loosely and refrigerate for at least 4 and up to 24 hours.
• Take the lamb out of the fridge 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400°F.
• Set a large nonstick saucepan over high heat and heat the pan for 2 minutes. Keeping the heat high, sear the lamb on both sides in batches. Scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
• Arrange the lamb on a sheet pan and put in the oven to roast. Start checking the smaller pieces for doneness after 10 minutes. The largest piece will take about 20 minutes. If you have a meat thermometer, use it now. My thermometer broke about 6 years ago (memo from the school of antique cooking habits) so I use a metal trussing skewer. I stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. If the metal is warm, the meat is done. This trick caused an uproar of consternation in the catering office, prompting a chorus of "How warm?" -- so maybe a meat thermometer is the way to go. Aim for 350°F.
• Allow the lamb to rest for 20 minutes. Thinly slice and serve warm or at room temperature.

BUTTERFLIED LEG OF LAMB BY NIGELLA

Steps:

• Preheat the oven to 220°C/gas mark 7. Get out a shallow but sturdy roasting tin and put the butterflied leg of lamb in it, skin-side down. Scatter with the snipped bay leaves and half the salt and pour the oil and vinegar over the lamb, then push the garlic slices into crevices where you can and lay the rest on top. Leave to marinate just until the lamb gets to room temperature. Turn the lamb over, so it is now skin-side up, sprinkle with the remaining salt flakes and roast in the hot oven for 30 minutes. Remove from the oven, tent with foil, and let it stand for 15 minutes: this will give you lusciously pink lamb; if you want the meat slightly less pink, then let it stand, under its foil, for 30 minutes. I like to slice the meat and serve it in its piquant juices in the tin, but if you prefer - and for more formal occasions it does make sense - you can arrange the meat on a warmed serving platter and add a little boiling water - maybe an espresso cupful or so - to the juices in the tin before pouring them over the meat on the platter. A few more fresh bay leaves strewn over the meat will add to the aesthetic pleasure of the arrangement, too.