Grilled Leg Of Lamb With Rosemary Roasted Pears And Black Pepper Polenta Recipes

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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

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

Provided by Starbucks

Categories     Lamb/Sheep

Time 4h40m

Yield 8 serving(s)

Number Of Ingredients 10

2 Spanish onions, coarsely chopped
3 tomatoes, coarsely chopped
6 garlic cloves, crushed
2 tablespoons paprika
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 (4 lb) butterflied boneless leg of lamb, trimmed of fat and scored
kosher salt & freshly ground black pepper
oil, for grill

Steps:

  • Combine the onions, tomatoes, garlic, pepper, paprika, cumin, coriander, and cardamom in a food processor and puree until smooth.
  • Put the lamb in a shallow baking dish and pour the marinade over to cover. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or up to overnight.
  • Bring the lamb to room temperature, about 30 minutes, before grilling.
  • Preheat an outdoor grill to medium-high heat and rub with oil to prevent sticking.
  • Remove the lamb from marinade, reserving the marinade for basting, and season generously with salt and pepper on all sides.
  • Lay the lamb on the grill and cook for 15 to 20 minutes. Using tongs, carefully flip the lamb over and grill the second side for 15 to 20 minutes more, basting with reserved marinade occasionally. If necessary, move the lamb around the grill to avoid flare-ups. The internal temperature of the lamb should register 125 to 130-degrees F for medium-rare.
  • Transfer the lamb to a cutting board and tent with aluminum foil. Let the lamb rest for 15 minutes (internal temperature will rise to 135-degrees F while the meat stands.) Thinly slice the lamb across the grain.

Nutrition Facts : Calories 558.2, Fat 39.5, SaturatedFat 16.9, Cholesterol 156.5, Sodium 133.8, Carbohydrate 7.6, Fiber 2.5, Sugar 2.6, Protein 42.1

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.

BAREFOOT CONTESSA'S GRILLED LEG OF LAMB WITH ROASTED FRUIT



Barefoot Contessa's Grilled Leg of Lamb With Roasted Fruit image

This is an Easter favorite in my home. Grilled lamb with the oven roasted fruit is an excellent choice and a nice change from mint jelly or "white sauce". Have the butcher butterfly it to save you the time and hassle.

Provided by Antifreesz

Categories     Lamb/Sheep

Time 1h25m

Yield 8-12 serving(s)

Number Of Ingredients 13

2 lbs regular plain yogurt or 2 lbs low-fat yogurt
1/2 cup olive oil, plus more for brushing
1 lemon, zest of
1/2 cup fresh lemon juice (3 lemons)
3/4 cup whole fresh rosemary leaf (2 large bunches)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 (5 lb) butterflied leg of lamb (9 pounds bone-in)
6 peaches, pitted and cut into quarters
6 plums or 6 italian plums, pitted and quartered
1/2 cup sugar
2 cups fresh raspberries
2 tablespoons orange juice

Steps:

  • Lamb;.
  • Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
  • Add the lamb, making sure it is covered with marinade.
  • Marinate in the refrigerator, covered, overnight or for up to 3 days.
  • Bring the lamb to room temperature.
  • Prepare a charcoal grill with hot coals.
  • Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
  • Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
  • This will take 40 minutes to 1 hour, depending on how hot the grill is.
  • Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
  • slice and serve with oven roasted fruit.
  • Oven Roasted Fruit;.
  • Preheat the oven to 450 degrees F.
  • Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
  • Sprinkle with the sugar, and then top with the raspberries.
  • Bake for 20 to 25 minutes, until tender.
  • Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
  • Remove from the broiler and sprinkle with orange juice.
  • Serve warm, at room temperature, or chilled over grilled lamb.

Nutrition Facts : Calories 705.2, Fat 33.9, SaturatedFat 10.9, Cholesterol 193.4, Sodium 716.6, Carbohydrate 36.5, Fiber 4.3, Sugar 30.9, Protein 63.6

PEAR-MARINATED ROAST LEG OF LAMB RECIPE



Pear-Marinated Roast Leg of Lamb Recipe image

Provided by á-25222

Number Of Ingredients 11

Ingredients
 1 (10-12-lb.) bone-in leg of lamb, shank bone exposed
 Kosher salt and freshly ground black pepper, to taste
 1⁄3 cup extra-virgin olive oil
 1⁄3 cup roughly chopped rosemary
 2 tbsp. roughly chopped thyme
 6 cloves garlic, unpeeled and crushed
 Zest of 1 lemon, using a vegetable peeler
 1 Asian pear, peeled and coarsely grated
 1⁄4 cup canola oil
 8 tbsp. unsalted butter, cubed

Steps:

  • Instructions 1 Season lamb with salt and pepper. Simmer olive oil in a 1-qt. saucepan over medium. Add rosemary, thyme, garlic, and lemon zest; let cool. Stir in pear and rub over lamb; chill overnight. 2 The next day, heat oven to 325°. Brush marinade from lamb and pat dry using paper towels. Heat canola oil in a roasting pan over medium-high. Season lamb with salt and pepper; cook, turning as needed, until browned, 15-20 minutes. Add butter and transfer to oven; roast, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of lamb reads 130°, 1½-2 hours for medium-rare. Let rest 10 minutes before carving.

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