Grilled Leg Of Lamb With Mint Garlic Rub Recipes

GRILLED LEG OF LAMB WITH ROSEMARY, MINT AND GARLIC

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.

GRILLED BUTTERFLIED LEG OF LAMB WITH FRESH MINT-PEPPER JELLY

Steps:

• Grilled Butterflied Leg Of Lamb:
• 1. Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into each slit. Rub the lamb on both sides with the olive oil, Marsala, remaining garlic and rosemary, mint, salt, and pepper Cover and refrigerate overnight or let stand 1 hour at cool room temperature.
• 2. Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill.
• 3. If the lamb has been in the refrigerator, bring it to room temperature. Remove the meat from the marinade and drain slightly, allowing some of the marinade to remain on the lamb for added flavor.
• 4. When the fire is medium-hot (if using charcoal, the coals will be grey and slightly glowing), place the lamb on the grill and cook 15-20 minutes per side (depending on how hot the fire is), basting frequently with the remaining marinade. Move the lamb to the side of the grill away from the direct heat and continue to cook 10 to 15 minutes longer, turning once, or until the internal temperature registers 130 to 135 degrees for medium-rare and 140 to 145 degrees for medium
• 5. Remove the lamb from the grill and let rest, lightly covered, on a carving board 10 minutes before slicing. Carve into 1/4-inch slices and serve immediately with Foster's Seven Pepper Jelly with Fresh Mint.
• Foster's Seven Pepper Jelly With Fresh Mint:
• Makes 1 1/2 cups jelly
• Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to 1 week.

YOGURT-MINT MARINATED GRILLED LEG OF LAMB

Steps:

• Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight.
• Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY

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.