LAMB LEG GRILLED WITH ROSEMARY, GARLIC & DIJON MARINADE
How to grill a leg of lamb over indirect heat for tender, juicy meat. Flavor it before you grill it with a thick and fragrant leg of lamb marinade with rosemary, garlic, lemon, Dijon mustard and olive oil. Tips on cutting a bone-in leg of lamb.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 1h40m
Number Of Ingredients 8
Steps:
- Make the marinade for the lamb leg - very finely chop the rosemary leaves, mince the garlic and press onto it with the flat side of the knife, zest the lemon. Combine all three with the olive oil, Dijon mustard and salt and pepper. Mix well.
- Trim any excess fat from the leg of lamb, leaving a good fat cap on top. Score the fat cap in a diamond pattern until you just reach the meat. Apply the marinade paste all over the lamb, rub it in the scored parts. Place onto a plate, season with salt and pepper and cover*. Marinate refrigerated from 4 hours to overnight.
- Bring the leg of lamb to room temperature (about 30-40 minutes of the counter) and preheat a charcoal** grill to 325F. No need to scrape off the marinade paste - it will help form a flavorful crust.
- Place the leg of lamb directly onto the grill rack, over indirect heat, fat cap facing up. Turn it over/reposition it every 20 minutes or so to expose all surfaces to the indirect heat and the grill rack. Do so last for the side with the fat. Maintain a constant grill temperature and grill until a meat thermometer inserted in the thickest part registers 135 F for medium-rare. If you'd like a section of the lamb leg to be cooked medium (as seen in the pictures) grill the meatiest side of the leg until the temperature there is 140-145F. *** Allow the lamb to rest onto a board for 10-15 minutes before you carve it. You may loosely tent it with foil to keep it warm.
Nutrition Facts : Calories 639 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 58 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 928 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
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
BONELESS LEG OF LAMB
Make and share this Boneless Leg of Lamb recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Generously rub leg of lamb with olive oil.
- Season lamb with all the ingredients listed, making sure that they are evenly distributed.
- Place leg of lamb on a rack in a roasting pan.
- Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.
MARINATED GRILLED LAMB
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
GRILLED LEG OF LAMB, SAM'S WAY
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate - and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
Provided by Mark Bittman And Sam Sifton
Categories dinner, barbecues, main course
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine the garlic, rosemary and olive oil in a bowl. Season the lamb with salt and pepper, then massage with the garlic and rosemary mixture and put the meat in the bowl. Cover and allow to marinate in the refrigerator for at least 30 minutes.
- Allow it to come to room temperature, approximately 30 minutes. Meanwhile, build a fire in your grill, leaving 1/3 of the cooking area free of coals.
- When the fire is hot, sprinkle the pecan shells or wood chips over the fire and place the lamb fat side down. Sear each side of the lamb for approximately 4 minutes each, then remove the lamb to the side of the grill without coals and roast, covered, for approximately 30 to 40 minutes.
- Tent in foil for 10 to 15 minutes, and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 39 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 16 grams, Sodium 757 milligrams, Sugar 0 grams
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 BONELESS LEG OF LAMB
Steps:
- Preheat a grill or broiler until quite hot; put the rack 4 inches from the heat source.
- Trim the lamb of excess fat. Mix together the olive oil, garlic, rosemary, fennel seeds, salt, and pepper; rub this mixture well into the lamb, being sure to get some into all the crevices. (If time allows, it does no harm to let the prepared lamb sit in the refrigerator for up to 24 hours; just return the meat to room temperature before grilling.)
- Sear the meat over the hottest part of the grill until nicely browned on both sides, 10 to 15 minutes. Continue to cook with the grill covered or uncovered for 5 to 15 minutes longer, until the internal temperature at the thickest part is about 125°F. Let rest for 5 minutes before slicing and serving.
- Variations
- If grilling isn't an option, you can cook this dish in the oven: Put the broiler rack 4 to 6 inches from the heat source. Keep an eye on the lamb to prevent burning; the cooking time will be a little shorter. Or roast it in the middle of the oven, at 450°F, turning occasionally; the cooking time will be about the same.
- Grilled Boneless Leg of Lamb with Coriander and Ginger: Use a combination of 1 tablespoon coriander seeds, 1 teaspoon black peppercorns, 1 tablespoon garlic, and 1 tablespoon peeled fresh ginger, all minced or coarsely ground together; moisten with a little soy sauce.
- Curried Boneless Leg of Lamb: Rub the lamb all over with 2 tablespoons curry powder mixed with 1/2 cup yogurt.
- Grilled Soy-and-Ginger Boneless Lamb Leg: Rub the lamb all over with 1 tablespoon olive oil, 2 teaspoons salt, 1 teaspoon cracked black pepper, 1 tablespoon minced garlic, 1/4 cup soy sauce, 1 tablespoon peeled minced or grated fresh ginger. Serve with lemon wedges.
GRILLED BONELESS LEG OF LAMB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 to 3 servings, plus 1 pound of leftovers
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
- Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
- Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
- 1 bunch watercress, trimmed and coarsely chopped
- 4 sprigs fresh mint, chopped, 2 tablespoons
- A handful of flat-leaf parsley, chopped
- 1 heart of romaine, coarsely chopped
- 1 ripe lime, juiced
- 1 teaspoon sugar
- 3 tablespoons extra-virgin olive oil, eyeball it
- Coarse salt and pepper
- Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.
GRILLED AND MARINATED LEG OF LAMB (BONELESS)
This recipe came from my dear friend, Janice in CO. This was the best lamb I ever tasted. Funny, the original recipe came from an old family friend of hers and his recipe called for grilling the lamb the amount of time "it takes to drink two very dry martinis." That turns out to be about an hour on a covered grill! A great...
Provided by Allison Hazell
Categories Roasts
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. LAMB: Wash and pat dry, sprinkle with salt. Poke with a sharp knife all over and insert garlic pieces
- 2. MARINADE:In a saucepan, combine vinegar, jelly sugar, butter, lemon juice and rind. Bring to a boil. Add mustard and salt.
- 3. Pour over Lamb and marinate 4 hours or preferably overnite...covered and refrigerated.
- 4. Before grilling, remove lamb from marinade and reserve the marinade.
- 5. Grill over low coals, covered with grill lid. TURN OFTEN and baste with marinade for about 1 hour (2 good, dry martinis worth) for med-med rare lamb.
More about "grilled boneless leg of lamb recipes"
GRILLED BONELESS LEG OF LAMB RECIPE - WEST VIA MIDWEST
From westviamidwest.com
4.9/5 (24)Total Time 1 hrCategory BBQCalories 314 per serving
- In a small bowl, mix all the ingredients for the goat cheese spread: goat cheese, 1/4 cup parsley and garlic. Mix to combine and set aside.
- Remove the lamb from elastic netting, discard netting. Rinse and pat dry. Butterfly lamb by cutting small pieces like a book to open up so it is one even flat piece. If there is one area that is a little thicker you can place a piece of plastic on top and pound it thinner so it is all even.
- In a small bowl combine mustard, salt, pepper, 1 tsp parsley, and tarragon and combine will. Generously season the butterflied lamb by slathering on the mustard mixture all over all sides of the lamb.
- On the inner side of the lamb (the less pretty one) along one of the long sides spread a 2 Inch strip of the goat cheese spread.
GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE - CAL ...
From foodandwine.com
5/5 (45)Total Time 4 hrs 45 minsServings 6-8
- Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.
- In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
- Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.
GRILLED LEG OF LAMB, MEXICAN-STYLE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 9 hrsServings 6
- Spread the lamb on a work surface and lightly pound the thickest part of the meat to a 2-inch thickness. Put the lamb in a large resealable plastic bag. Add the lime juice, chile powder, oregano, 1 teaspoon of salt, 1/2 teaspoon of pepper and 2 tablespoons of the olive oil and turn to coat. Refrigerate for at least 8 hours or overnight.
- Remove the lamb from the marinade and blot it dry with paper towels. Bring the lamb to room temperature.
- Light a grill and oil the grates. Brush the lamb with olive oil and season with salt and pepper. Grill over moderate heat until lightly charred on the underside, about 10 minutes. Turn the lamb over and scatter the sage and rosemary on top. Grill the lamb, turning once more, until an instant-read thermometer inserted into the thickest part of the meat registers 135° for medium-rare or 140° for medium, 20 to 25 minutes longer. Transfer the lamb to a work surface and let rest for 15 minutes.
- Meanwhile, in a large bowl, toss the tomatoes, poblanos, onion wedges and scallions with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until lightly charred and just tender, 4 to 7 minutes. Transfer the vegetables to a serving platter. Thinly slice the lamb across the grain and transfer it to the platter. Serve with the Bacon Fat Tortillas and Tomatillo Salsa.
GRILLED LEG OF LAMB RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Reviews 2Category EntreesCuisine AmericanTotal Time 3 hrs 10 mins
- In a medium dry skillet over medium heat, combine the fennel, cumin, and coriander seeds and toast until fragrant, 2 to 3 minutes.
- Add the seeds to a mortar and pestle. Pound until the seeds start to break down but aren’t pulverized (or use the flat of a knife to crush the seeds).
- In a large bowl, combine the crushed toasted seeds with the fennel fronds, garlic, anchovies or anchovy paste, lemon zest, salt, and pepper. Drizzle in as much oil as needed to make a paste and then rub the paste all over the lamb.
- Cover the lamb with plastic wrap (or stuff it into a large resealable plastic bag) and let it marinate in the refrigerator for at least 2 hours or as long as overnight.
GRILLED BUTTERFLIED LEG OF LAMB RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (18)Total Time 2 hrs 10 minsCategory Dinner, Grill, LambCalories 731 per serving
GRILLED GREEK-STYLE LEG OF LAMB | PALEO + KETO-FRIENDLY ...
From tasty-yummies.com
Servings 4-6Total Time 1 hr 5 minsEstimated Reading Time 4 mins
GRILLED BONELESS LEG OF LAMB RECIPE BY CLINT CANTWELL
From thedailymeal.com
3/5 (4)Estimated Reading Time 1 minServings 8Calories 498 per serving
GRILLED SAVORY BONELESS LEG OF LAMB RECIPE - SUPERIOR ...
From superiorfarms.com
DAD'S GRILLED LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 188 per servingTotal Time 5 hrs
- Sprinkle lamb evenly with salt and pepper; let stand 10 minutes. Combine juice, 3/4 cup mint, 1/4 cup oil, garlic, and anchovies in a large zip-top plastic bag. Add lamb to bag; toss to coat. Refrigerate at least 4 hours and up to 24 hours, turning occasionally.
- Remove grill rack from grill; set aside. Prepare grill for indirect grilling, heating one side to high (if using a gas grill, heat other side to medium). Add wood chips directly to flames. Coat grill rack with cooking spray; place grill rack on grill.
- Remove lamb from marinade; discard marinade. Add lamb over hot side of grill. Cover and grill 8 minutes or until lamb is lightly charred. Turn lamb over, and place on cooler side of grill; cover and grill 4 to 6 minutes or until desired degree of doneness. Remove from grill; let stand 15 minutes. Cut lamb across the grain into thin slices; place on serving platter. Drizzle slices with remaining 2 tablespoons olive oil; sprinkle with remaining mint leaves.
GRILLED ROSEMARY LEMON BONELESS LEG OF LAMB - GRILL GIRL
From grillgirl.com
Reviews 3Estimated Reading Time 3 minsServings 8Total Time 1 hr 25 mins
GRILLED LEG OF LAMB - RICARDO
From ricardocuisine.com
5/5 (6)Total Time 35 minsCategory Main Dishes
RECIPE OF THE DAY: GRILLED BONELESS LEG OF LAMB - THE NEW ...
From dinersjournal.blogs.nytimes.com
Estimated Reading Time 3 mins
OTHER - BONELESS LAMB LEG | REC TEQ PELLET GRILL FORUM
From recteqforum.com
User Interaction Count 4Estimated Reading Time 2 mins
GRILLED LEG OF LAMB - HEY GRILL, HEY
From heygrillhey.com
Cuisine AmericanCategory Main DishServings 6Total Time 8 hrs 45 mins
GRILLED SAVORY BONELESS LEG OF LAMB - CATELLI BROTHERS
From catellibrothers.com
10 BONELESS LEG OF LAMB RECIPES | ALLRECIPES
From allrecipes.com
GRILLED BONELESS LEG OF LAMB - CRECIPE.COM
From crecipe.com
GRILLED LEG OF LAMB - SAVEUR
From saveur.com
LAMB SIRLOIN CHUMP ROAST RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
SLOW ROAST LEG OF LAMB BONELESS RECIPE | DEPORECIPE.CO
From deporecipe.co
GRILLED LEG OF LAMB | TIPS & TECHNIQUES | WEBER GRILLS
From weber.com
RECIPE - GRILLED MOROCCAN LAMB
From lcbo.com
GRILLED LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
GRILLED LEG OF LAMB IN 45 MINUTES - THE BUTCHER SHOP, INC.
From butchershopinc.com
GRILLED BONELESS LEG OF LAMB ROAST | THE REVERSE SEAR ...
From grillgrate.com
GRILLED BONELESS LEG OF LAMB RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love