Grilled Leg Of Lamb With Garlic And Rosemary Recipes

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GRILLED LEG OF LAMB WITH ROSEMARY, MINT AND GARLIC



Grilled Leg of Lamb with Rosemary, Mint and Garlic image

Juicy, tender and ridiculously delicious, this recipe for Grilled Leg of Lamb with Rosemary, Mint and Garlic can be made with either a bone-in or boneless version and makes an impressive meal for family and friends.

Provided by Laura Bashar | Family Spice

Categories     Main Course

Time 14h20m

Number Of Ingredients 9

7 to 8 pound bone-in leg of lamb
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh mint
6 cloves garlic, peeled and chopped
1 shallot, peeled and chopped
1/4 cup extra virgin olive oil
1 TBS kosher salt
1 teaspoon ground black pepper
Zest from 1 large lemon

Steps:

  • With a sharp knife, slice deep slits all over leg of lamb.
  • In a bowl, combine remaining ingredients and make a paste.
  • Place the leg of lamb on a large baking sheet and rub herb mixture all over and stuff into the slits.
  • Cover entire lego of lamb with plastic wrap and let marinate in the refrigerator for 4 hours or up to overnight.
  • Remove leg of lamb 2 hours before cooking to allow meat to come to room temperature.
  • If you using a Big Steel Keg or Big Green Egg, add coals or wood charcoal and heat grill to 325ºF.
  • If using a gas grill, preheat grill with all burners on high. After 15 minutes, turn off the center burners and reduce the outer burners to medium.
  • Place the lamb in the center of the grate and grill covered for until internal temperature reaches 140ºF, approximately 2 hours.
  • Remove lamb from grill, cover with foil and let rest for 10 minutes before carving.

Nutrition Facts : Calories 304 calories, Carbohydrate 2.4 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 23.3 grams fat, Fiber 0.9 grams fiber, Protein 21.4 grams protein, SaturatedFat 8.8 grams saturated fat, ServingSize 2 slices, Sodium 761 milligrams sodium, Sugar 0 grams sugar

LAMB LEG GRILLED WITH ROSEMARY, GARLIC & DIJON MARINADE



Lamb Leg Grilled with Rosemary, Garlic & Dijon Marinade image

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

3.5 to 4 lbs lamb leg, bone-in (about 3/4 lb less if boneless)
5-6 sprigs rosemary, more for garnish
3-4 cloves garlic
2 tbsp Dijon mustard
3 tbsp extra virgin olive oil
1 lemon, zest only
2 tsp kosher salt, plus more for seasoning
1 tsp pepper, plus more for seasoning

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 LEG OF LAMB WITH GARLIC AND ROSEMARY



Grilled Leg of Lamb With Garlic and Rosemary image

A great way to prepare lamb on the grill. Leftovers make great sandwiches too. Time does not include marinating time.

Provided by lazyme

Categories     Lamb/Sheep

Time 45m

Yield 10 serving(s)

Number Of Ingredients 5

8 garlic cloves, pressed
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
5 lbs leg of lamb, butterflied

Steps:

  • Combine garlic, rosemary, salt and pepper in small bowl. Mash with fork to form coarse paste. Place lamb in shallow baking dish. Spread half of garlic paste over each side. Cover and refrigerate at least 2 hours or overnight. Bring to room temperature before cooking.
  • Prepare barbecue (medium-high heat). Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130ºF for medium-rare, turning occasionally, about 25 minutes. Let stand 10 minutes. Cut on diagonal into thin slices and serve.
  • Variation:.
  • Add 2/3 cup red wine, 1/4 cup red wine vinegar, and 3/4 cup olive oil to the marinade. Refrigerate overnight.

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 13

1 boneless leg of lamb, butterflied
2 tbsp garlic, minced
1 cup Dijon mustard
1/2 cup honey
1 cup white wine
Black pepper, coarsely ground
1/4 cup Italian parsley, minced
1 tsp butter
1 tsp garlic, minced
2-3 medium jalapeno peppers, finely minced
1 16oz jar seedless raspberry preserves
1/4 cup onion, finely minced
1/2 cup dry white wine

Steps:

  • Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours.
  • Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
  • Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below)
  • Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue.
  • Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency.

GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD



Grilled Leg of Lamb with Rosemary, Garlic, and Mustard image

Provided by Sisi Carroll

Categories     Garlic     Lamb     Mustard     Easter     Low Cal     Backyard BBQ     Dinner     Rosemary     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Fresh rosemary sprigs and fresh Italian parsley sprigs

Steps:

  • Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
  • Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
  • Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
  • What to drink:
  • Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

GARLIC ROSEMARY GRILLED LEG OF AUSTRALIAN LAMB



Garlic Rosemary Grilled Leg of Australian Lamb image

Make and share this Garlic Rosemary Grilled Leg of Australian Lamb recipe from Food.com.

Provided by mbjornsdotter

Categories     Lamb/Sheep

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 13

1 australian leg of lamb, boneless
1 teaspoon cayenne pepper
2 tablespoons garlic, chopped
2 teaspoons kosher salt, divided, to taste
1/2 cup extra virgin olive oil
1 tablespoon lemon zest, divided
1/4 cup lemon juice, divided
1 teaspoon fresh rosemary, chopped
18 ounces roasted red peppers (about 5 peppers/3 cups)
2 tablespoons extra virgin olive oil, divided
2 tablespoons lemon zest, divided
2 tablespoons lemon juice, divided
1/2 teaspoon fresh rosemary, chopped

Steps:

  • To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
  • Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
  • To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
  • To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.

GRILLED LEG OF LAMB WITH ROSEMARY SALT



Grilled Leg of Lamb with Rosemary Salt image

Yield Makes 6 generous servings

Number Of Ingredients 12

For lamb
1 1/2 cups plain whole-milk yogurt
7 garlic cloves, thinly sliced
2 1/2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon coarsely ground black pepper
1 (5 1/2-lb) piece boneless butterflied leg of lamb
1 1/2 tablespoons kosher salt
For rosemary salt
1 teaspoon finely chopped fresh rosemary
1 tablespoon Maldon sea salt or other flaky sea salt
Special Equipment
8 to 10 (12-inch) wooden or metal skewers; an instant-read thermometer

Steps:

  • Marinate lamb:
  • Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.
  • Bring lamb to room temperature, about 1 hour.
  • Remove lamb from marinade, discarding marinade, and put on a work surface. Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid. (Skewering makes meat easier to move and turn over.) Sprinkle with kosher salt.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate.
  • Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125°F for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.
  • Make rosemary salt:
  • Stir together rosemary and sea salt and serve with lamb.

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

3 tablespoons coriander seeds
3 tablespoons dill seeds
3 tablespoons fennel seeds
12 large cloves garlic, minced
3 tablespoons finely chopped fresh rosemary
3 tablespoons finely chopped fresh sage
3 tablespoons finely chopped fresh mint leaves
1/2 cup plus 2 tablespoons olive oil
1 seven-to-nine-pound leg of lamb, boned, butterflied, and cut into 4 sections
Salt and freshly ground pepper

Steps:

  • Have ready a dish large enough to accommodate the lamb in a single layer. Place the coriander, dill, and fennel seeds in a spice grinder, and finely grind.
  • In a medium bowl, combine the ground spice mixture, garlic, rosemary, sage, mint, and olive oil. Spread the mixture on both sides of each lamb section. Place lamb in dish, and transfer to refrigerator. Marinate at least 3 hours or overnight.
  • Heat a grill or grill pan until medium hot. Season lamb with salt and pepper, and place lamb on grill. Cook until medium rare, 6 to 8 minutes per side.
  • Transfer lamb to a cutting board. Let meat stand 5 minutes. Slice, and serve.

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