Exotic Leg Of Lamb Recipes

SPICE-RUBBED BUTTERFLIED LEG OF LAMB

Steps:

• Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
• Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
• Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

EXOTIC LEG OF LAMB

Steps:

• Combine the rub ingredients in a small bowl, then rub them into the lamb.
• Cover loosely and let rest for 4 hours at room temperature or overnight in the refrigerator.
• Preheat the oven to 400 degrees (F).
• Place the lamb in a shallow roasting pan.
• Pour the lemon juice and broth into the pan.
• Place the lamb in the oven and immediately reduce the temperature to 350 degrees(F).
• Roast the meat, basting occasionally, for 1 hr 40 minute for medium-rare meat, or until a thermometer inserted into the thickest part of the leg registers 140 degrees(F).
• The internal temperature will rise as it rests.
• *1/2 tsp crushed red-pepper flakes can be used as an alternate for the chilies.
• If you prefer the lamb less rare, roast it 10 minutes longer.

LEG OF LAMB

Steps:

• Preheat the oven to 450°F. If the butcher has not already removed the fell (parchmentlike membrane) from the lamb leg, trim it away along with all excess fat. Using the tip of a sharp knife, make 15 or so small incisions in the leg, spacing them evenly.
• Place the garlic, lavender, and thyme in a small food processor and pulse until you have a thick paste. Poke a bit of the paste into each of the incisions in the lamb. Place the salt, peppercorns, dried rosemary, and herbes de Provence in a spice grinder and pulse until you have a coarse mix. Rub the mix all over the lamb, covering it evenly. Place the lamb on a rack in a roasting pan.
• Roast the lamb for 15 minutes. Lower the heat to 350°F and continue to roast for about 1 hour, or until a thermometer inserted into the thickest part away from the bone registers 130°F for rare, 140° to 145°F for medium-rare, or 160°F for well-done. Cooking times will vary depending on the shape of the lamb and the consistent heat of your oven. Remove the lamb from the oven and let it rest for 15 minutes before carving.
• Carve the lamb parallel to the bone in long, thin slices and arrange the slices on a platter. Transfer the warm sauce to a sauceboat and serve immediately.

AROMATIC LEG OF LAMB

Steps:

• Rub the lamb with the cut side of the garlic cloves.
• Discard garlic.
• In a mortar with pestle, crush fennel, cumin, and coriander seeds.
• (Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat.
• Cook 15-20 minutes (for medium-rare) turning occasionally.
• Or cook until it reaches your preferred doneness.
• Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm.
• If desired serve with lemon wedges.