Grilled Lamb In Uzbek Marinade Recipes

GRILLED MARINATED LEG OF LAMB

Grilled Marinated Leg of Lamb image

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Categories Lamb Garlic Marinate Quick & Easy Lemon Summer Grill/Barbecue Oregano Gourmet Easter Spring Meat

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
Special Equipment
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

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 LAMB IN UZBEK MARINADE

Grilled Lamb In Uzbek Marinade image

Provided by Amanda Hesser

Categories dinner, roasts, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large yellow onion, peeled and chopped
10 to 12 cloves garlic, peeled
3 to 4 canned plum tomatoes, drained
1/4 cup chopped flatleaf parsley
1/4 cup chopped cilantro
1 tablespoon coriander seed, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 tablespoon Aleppo pepper
1/2 teaspoon cayenne
1/2 cup olive oil plus extra for grilling
2 pounds boneless leg of lamb, cut into 2-inch cubes
Kosher salt and fresh black pepper

Steps:

In a blender or food processor, process onion, garlic and tomatoes until liquefied. Mix in parsley, cilantro, coriander, cumin, Aleppo pepper, cayenne and olive oil. Pour over lamb and marinate overnight.
Preheat the broiler. Thread lamb onto skewers, brush with oil and season. Broil until rare to medium rare, about 3 minutes on each side.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 39 grams, Carbohydrate 12 grams, Fat 61 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 18 grams, Sodium 847 milligrams, Sugar 3 grams

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