Mustardglazedbutterfliedlegoflamb Recipes

MOROCCAN BUTTERFLIED LEG OF LAMB

Steps:

• Make the paste: In a medium sauté pan over medium heat, toast the coriander seeds, peppercorns and cloves. Shake the pan occasionally, until the spices begin to smoke, about 2-3 minutes. Transfer to a mortar or spice grinder and grind. Transfer to a small bowl and mix in the garlic, orange zest, salt and olive oil.
• Spread the leg of lamb flat. Trim the excess fat and sinew from the inside and the outside. With the fat side facing down, use a sharp knife to make several horizontal slits at a 45 degree angle into the thickest parts of the lamb, until the meat is of even thickness. With a meat mallet, pound the lamb to an even thinness of about 1 1/2 inches.
• Spread the spice paste evenly over both sides of the lamb. Wrap in plastic wrap and refrigerate for at least 1 hour, or as long as 8 hours.
• Grill the lamb, fat side down first, directly over medium heat, turning once. The lamb will take 15-25 minutes to reach medium rare.
• Remove the lamb from the grill and let it rest for 5 minutes before slicing. Carve the meat on a slight diagonal across the grain. Serve warm.

BUTTERFLIED LEG OF LAMB - WITH ATTITUDE!

Steps:

• Preheat oven to 350 (or prepare grill if you prefer). Lay out butterflied leg of lamb - fat side down - on a pan with a rack.
• Mix remaining ingredients in a small bowl, and lightly coat both sides of the meat. Bake on center rack of oven for 50 minutes for rare, 1 hour for medium, or to your preference. Medium rare to medium for best taste.

GREEK BUTTERFLIED LAMB LEG

Steps:

• Mix marinade ingredients in a large ziplock bag.
• Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
• Seal bag and marinate for 24 hours (3 hours minimum).
• Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).

BUTTERFLIED LEG OF LAMB WITH FIRE ROASTED EGGPLANT AND GRILLED TOMATOES

Steps:

• Wash the leg of lamb and pat dry. Place in a hotel or lasagna pan.
• In a bowl, combine the remaining ingredients except the salt. Stir until well blended. Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade. Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once.
• Preheat the grill to medium.
• Season the meat with salt. Transfer to the hot grill and cook for 15 minutes on one side. Turn and continue to cook for another 15 minutes. Move the meat to a colder spot on the grill and cover. Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour. Time will depend on the thickness of the meat.
• Allow meat to cool for 15 minutes before carving to keep as much of the meat juice. Slice on a bias and serve with fire roasted eggplant and grilled tomatoes.
• Preheat the grill to medium.
• Place the eggplant on the grill for about 30 minutes, turning often. Remove and cool completely.
• Once cool, scrape out the pulp and discard the skins. Reserve.
• Rub the halved tomatoes with olive oil and salt and pepper. Place onto the side of the grill and roast until soft.
• In a large saute pan, over the hot part of the grill, heat the olive oil. Add the garlic, onion, cumin, tomato concasse, sesame seeds, and oregano. Cook until onion is soft. Remove from heat and adjust consistency with water. Add the parsley and vinegar. Season with salt and pepper.

BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY

Steps:

• Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
• Whisk together all the marinade ingredients in a bowl.
• Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
• Massage into meat.
• Cover and refrigerate overnight.
• Remove the meat from the refrigerator and allow to come to room temperature.
• Preheat grill to medium heat.
• Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
• My favorite!
• Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
• Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
• Serve immediately.

GRILLED BUTTERFLIED LEG OF LAMB WITH HERBS

Steps:

• Lay the lamb out flat and sprinkle with salt and pepper on all sides.
• Put the oil in a baking dish large enough to hold the lamb. Add the lamb and sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so it is evenly coated with the ingredients. Marinate in a cool place for one or two hours, or up to six hours in a refrigerator. If refrigerated, let the lamb return to room temperature before cooking.
• Preheat a charcoal grill or the oven broiler.
• Remove lamb from marinade and reserve marinade. If a grill is used, put the lamb flat on the grill. If the broiler is used, place the lamb under the broiler 4 to 5 inches from the heat. Cook the lamb uncovered on the grill or under the broiler about 15 minutes. Turn and cook 10 to 15 minutes on the second side. For medium or well-done meat, cook longer.
• Meanwhile, bring the reserved marinade to a boil in a baking pan large enough to hold the lamb, stirring. Remove from heat, and swirl in butter and parsley. Transfer the lamb to the marinade pan, cover loosely with foil and keep warm. Let the meat rest 10 to 15 minutes before serving. Slice thinly and serve with the pan gravy.

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC

Steps:

• Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
• Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
• Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
• Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
• As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

BUTTERFLIED LEG OF LAMB

Steps:

• Place meat fat side down in shallow pan.
• Mix other ingredients together and pour over lamb.
• Cover pan tightly and refrigerate overnight, turning at least once.
• Turn at least once during marinating.
• Remove from marinade 1 hour before cooking.
• Prepare grill with hot coals, or preheat broiler.
• Put meat in broiling pan or on grill fat side up.
• Sear meat.
• Baste and broil meat 25-30 minutes for rare meat, or until done, turning half way through.
• Let stand 10 minutes before slicing and serving.

MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB

Steps:

• Combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. Mix well.
• Add leg of lamb, secured with skewers, and rub mustard mixture all over it.
• Cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking).
• BROILER:.
• Preheat broiler.
• Place lamb flat on a rack in foil-lined broiler pan.
• Spread with any remaining mustard mixture.
• Cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
• Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
• GRILL:.
• Preheat grill.
• Place lamb flat on a rack over grill; spread with any remaining mustard mixture.
• Cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
• Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.