Grilled Leg Of Lamb With Salsa Verde Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Tyler Florence

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme leaves
1 lemon, juiced
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
2 cups mache or mixed baby greens
1/2 bunch mint, leaves only
1/4 cup sliced scallions

Steps:

  • To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
  • Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
  • Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

GRILLED LEG OF LAMB WITH SALSA VERDE



Grilled Leg of Lamb with Salsa Verde image

Categories     Salad     Lamb     Side     Marinate     Roast

Yield serves 6 to 8

Number Of Ingredients 21

One 6-pound leg of lamb, bone in, trimmed of excess fat
1/2 cup Greek-style yogurt
6 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
Juice of 1 lemon
2 tablespoons extra-virgin olive oil, plus more for the grill
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3 lemons, halved
Salsa Verde (recipe follows)
Salsa Verde
1 cup firmly packed fresh flat-leaf parsley leaves, chopped
3 tablespoons capers, drained, rinsed, and chopped
2 anchovies in oil, drained and finely chopped
2 garlic cloves, minced
1/2 shallot, chopped
Finely grated zest of 1 lemon
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/2 cup extra-virgin olive oil
(makes 3/4 cup)

Steps:

  • Put the lamb in a large roasting pan and pat dry with paper towels.
  • In a small bowl, combine the yogurt, garlic, rosemary, lemon juice, oil, salt, and pepper and mix well. Using your hands, rub the paste all over the lamb. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 6 hours or, even better, overnight.
  • Preheat an outdoor gas grill until very hot. Rub the grill grates with oil to prevent sticking. Put the lamb on the grill, reduce the heat to the lowest setting, and close the cover. Grill the lamb, turning periodically, until a meat thermometer inserted into the center of the lamb registers about 135°F (be careful that the thermometer does not touch the bone), about 1 1/4 hours. Transfer the lamb to a cutting board and allow to rest for 10 minutes before carving. The internal temperature will continue to rise 5 to 10 degrees.
  • Right before serving, put the lemon halves, cut side down, on the grill and char for 1 minute-you won't believe how much juice you get.
  • Carve the lamb and serve drizzled with salsa verde and a lemon half for a good squeeze of lemon juice.
  • Salsa Verde
  • In a small bowl, combine all the ingredients, mixing well with a spoon.
  • A Rainy-Day Method
  • Prepare the lamb as above, but roast in a roasting pan in a preheated 325°F oven for 1 1/2 to 2 hours for medium-rare.
  • Note
  • Carving a leg of Lamb
  • A leg of lamb is one of simplest roasts to carve. There are no complicated techniques involved and the only tools required are a sharp knife and a cutting board. Hold the leg bone securely with a clean kitchen towel and lift it up slightly so the leg is tilted. Slice the rounded side of the meat into thin pieces until you hit the bone. Turn the leg over so it sits steady on the board and carve the other side in the same manner. To make the most tender slices, always cut across the grain of the meat, which radiates outward from the bone.

More about "grilled leg of lamb with salsa verde recipes"

LAMB SKEWERS WITH SALSA VERDE RECIPE - SEAMUS MULLEN - FOOD
Apr 27, 2017 Transfer the remaining salsa verde to another bowl and stir in the paprika and cumin. Add the lamb pieces and turn to coat thoroughly. Thread the lamb onto 8 long skewers …
From foodandwine.com


CHARGRILLED LEG OF LAMB WITH SALSA VERDE AND ROASTED …
For the salsa verde, blend the mint, parsley, basil, capers, mustard and anchovies together until fairly smooth. Add a little red wine vinegar to taste and then olive oil and lemon juice to finish. Keep the salsa fairly thick.
From greatbritishchefs.com


ROAST LEG OF LAMB WITH SALSA VERDE RECIPE - BON APPéTIT
Mar 31, 2006 Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb.
From bonappetit.com


SLOW GRILLED LAMB WITH SPICY SALSA VERDE - BY COOKS …
May 2, 2018 While the lamb is on the grill (during the 1½-2 hours cooking time), make the salsa verde. In a bowl, whisk together lemon zest, lemon juice, olive oil, capers, mint, parsley, red pepper flakes, and salt.
From cooksandkid.com


GRILLED LAMB CHOPS WITH A VIBRANT GREEN SALSA VERDE
For the salsa verde: In a food processor, pulse the capers with the anchovies and garlic until finely chopped. Add the oil, mint, parsley, basil, cilantro, chives, honey and habanero and pulse to ...
From foodnetwork.com


SLOW-GRILLED LEG OF LAMB WITH MINT YOGURT AND SALSA VERDE – …
Oct 17, 2019 Serves 8-10 Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde Ingredients Mint Yogurt 1 garlic clove, finely chopped 2 cups whole-milk plain Greek yogurt 1 …
From summersetgrills.com


SLOW-GRILLED LEG OF LAMB WITH MINT YOGURT AND SALSA …
May 19, 2015 Preparation. MInt Yogurt Step 1. Mix garlic, yogurt, mint, and lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice, if desired.
From bonappetit.com


GRILLED LAMB SIRLOIN WITH SALSA VERDE | SAVEUR
May 11, 2017 Ingredients For the lamb. Two 1-lb. boneless lamb rump (sirloin) roasts (do not trim) Salt; Freshly ground black pepper; For the salsa verde. 3 ⁄ 4 cup extra-virgin olive oil; 1 ⁄ 2 cup flat ...
From saveur.com


HUNTER'S SLOW-GRILLED LEG OF LAMB WITH SALSA VERDE
Oct 14, 2019 When the lamb is cooked through as above, transfer it to a chopping board and let it rest for 5 minutes. Holding onto the bone, thinly slice the lamb against the grain, continuing until you reach the bone. Rotate the lamb …
From hunterandsmoakes.com


GRILLED LAMB WITH SALSA VERDE - RECIPES - DELISH
Sep 22, 2008 Step 1 Press 3 1/2 garlic cloves in a garlic press. In a large bowl, combine pressed garlic, lamb, rosemary, 1 tablespoon olive oil, thyme, and cracked pepper. Cover with plastic wrap and marinate ...
From delish.com


GRILLED LEG OF LAMB WITH SALSA VERDE - THE EATING EMPORIUM
For the lamb and marinade: 1 boneless leg of lamb (4-5 pounds or around 2 kilos); 1 tablespoon kosher salt; 1 teaspoon crushed red pepper; 1 teaspoon chopped fresh rosemary; 1 teaspoon …
From theeatingemporium.com


LAMB CUTLETS WITH SALSA VERDE RECIPE | GOURMET TRAVELLER
Sep 22, 2020 Brush lamb with oil, rub with fennel seeds, and season to taste. Barbecue lamb, turning halfway, until cooked to medium-rare (2-3 minutes each side). Set aside to rest in a warm place (5 minutes).
From gourmettraveller.com.au


GRILLED LAMB WITH SALSA VERDE – GIADZY
Jun 9, 2022 Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon red pepper flakes all over lamb. …
From giadzy.com


GRILLED LEG OF LAMB - HEY GRILL, HEY
Feb 23, 2022 This grilled leg of lamb recipe will never disappoint. It’s juicy, delicious, and perfect for the whole family. If you loved this recipe, let us know! Sound off in the comments below, and share any tips or tricks you used to …
From heygrillhey.com


GRILLED LAMB WITH MINT SALSA VERDE | LUCY WAVERMAN'S KITCHEN
Jul 31, 2018 Brush lamb with 1/4 cup of the mint salsa verde. Sear lamb on each side for about three minutes per side. Turn off middle burner and grill 10 minutes per side or until still pink in …
From lucywaverman.com


27 TASTY IDEAS FOR THANKSGIVING GRILLING - THE ENEMY OF AVERAGE
7 hours ago Grilled Skirt Steak With Watermelon Salsa. Image Credit: Seasonal Cravings. This Grilled Skirt Steak with Watermelon Salsa screams summer with its bright colors and flavors. …
From theenemyofaverage.com


LEG OF LAMB | TYLER'S ULTIMATE - FOOD NETWORK
Paired with Tyler s raisin-caper salsa verde and lemony chickpea puree, this is the Ultimate Leg of Lamb. ... Grilled Leg of Lamb ... 24 All-Star Recipes from Michael Symon and Esther Choi, ...
From foodnetwork.com


SMOKED LEG OF LAMB WITH GARLIC, WINE, BUTTER SAUCE
Jan 19, 2024 Prepare a succulent leg of lamb, infused with aromatic herbs, smoked to perfection, and accompanied by a delectable garlic wine butter sauce – a quintessential …
From biggreenegg.com.au


RECIPE: GRILLED LEG OF LAMB WITH SALSA VERDE - WILLIAMS …
Rub 1/2 cup (4 fl. oz./125 ml) of the salsa verde all over the leg of lamb, working it in thoroughly. To ensure the lamb cooks evenly, fold it or roll it over itself into a uniform rectangle shape. To truss the lamb leg, wrap butcher’s twine around …
From williams-sonoma.com


Related Search