Sue Millar Perrys Grilled Butterflied Leg Of Lamb Recipes

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GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
4 garlic, minced
Coarse salt and ground pepper
1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat

Steps:

  • In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
  • Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
  • Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.

Nutrition Facts : Calories 271 g, Fat 13 g, Protein 35 g

ELISE'S GRILLED BUTTERFLIED LEG OF LAMB



Elise's Grilled Butterflied Leg of Lamb image

Sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then cook the lamb on lower heat until it is cooked through. In my opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb! For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. Preparation time DOES NOT include the 2 hour marinating time in the refrigerator!

Provided by Lindas Busy Kitchen

Categories     Lamb/Sheep

Time 1h25m

Yield 8-10

Number Of Ingredients 9

1/2 onion
4 garlic cloves, peeled
2 tablespoons fresh rosemary leaves or 1 tablespoon dried rosemary
1 lemon, zest of
1 tablespoon apple cider vinegar
2 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 (5 -6 lb) boneless leg of lamb, butterflied

Steps:

  • Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.).
  • Sprinkle a generous amount of salt and pepper over the lamb.
  • Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat.
  • Seal the bag and refrigerate for 1- 2 hours.
  • Remove lamb from refrigerator, and let come to room temperature (about 20 minutes).
  • When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise.
  • Prepare grill:
  • If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling).
  • If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.
  • Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed.
  • Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.
  • If you are using a charcoal grill, move the roast to the less hot side of the grill.
  • If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F
  • Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
  • Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes.
  • Remove the skewers if you are using any.
  • Cut across the grain, 1/4 -1/2" thick slices.
  • Serve slices on a warm platter; pour meat juices over the slices.
  • Serve with mint jelly or horseradish.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic image

Categories     Garlic     Lamb     Marinate     Kid-Friendly     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Thyme     Gourmet     Small Plates

Yield Serves 8

Number Of Ingredients 10

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Steps:

  • Make herb rub:
  • Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
  • Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
  • Prepare grill.
  • Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.

RUTH MACPHERSON'S BUTTERFLIED LEG OF LAMB MARINADE



Ruth Macpherson's Butterflied Leg of Lamb Marinade image

Make and share this Ruth Macpherson's Butterflied Leg of Lamb Marinade recipe from Food.com.

Provided by Oolala

Categories     Lemon

Time P1DT15m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (4 -5 lb) leg of lamb, boned and butterflied
2 garlic cloves, minced
1/4 cup onion, grated
1 teaspoon salt
1 teaspoon fines herbes
1 teaspoon fresh ground black pepper
1/2 teaspoon thyme
1/2 cup vegetable oil
1/2 cup lemon juice

Steps:

  • Trim any excess fat from the lamb and place meat in a shallow dish.
  • Combine the remaining ingredients and mix well.
  • Pour mixture over the lamb and marinate and refrigerate (covered) from at least 1 hour (preferably a few hours) to overnight, turning meat occasionally.
  • Broil or grill about 8 minutes per side, basting with the marinade.
  • Slice meat thinly and serve with mint jelly if you like.

Nutrition Facts : Calories 584, Fat 44.2, SaturatedFat 14.9, Cholesterol 152, Sodium 420.5, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 42.3

MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB



Mustard-Glazed Butterflied Leg of Lamb image

Though I have not tried this myself, the picture in the book looked delicious. It can be grilled or broiled. This looked like a healthy alternative to other preparations I've seen. From a cookbook entitled The Ultimate Cooking Course, 2003.

Provided by WhoKnew

Categories     Lamb/Sheep

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup Dijon mustard
1 -2 garlic clove, minced
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh rosemary or 1 tablespoon crumbled dried rosemary
salt & pepper, to taste
5 -5 1/2 lbs leg of lamb, boned & butterflied

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.

Nutrition Facts : Calories 816.1, Fat 56.2, SaturatedFat 22.6, Cholesterol 253.3, Sodium 449.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 71.1

GRILLED BUTTERFLIED LEG OF LAMB WITH HERBS



Grilled Butterflied Leg of Lamb With Herbs image

Provided by Pierre Franey

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 8-pound leg of lamb, boned, butterflied and well-trimmed of fat, inside and out
Salt and freshly ground pepper to taste
1/4 cup olive oil
3 tablespoons mustard seed
1 teaspoon ground cumin
1 tablespoon finely chopped garlic
4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon fennel seeds
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 bay leaves, crumbled
4 tablespoons fresh lemon juice
2 tablespoons butter, melted
4 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 32 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 25 grams, Sodium 1117 milligrams, Sugar 0 grams, TransFat 0 grams

SUE MILLAR PERRY'S GRILLED BUTTERFLIED LEG OF LAMB



Sue Millar Perry's Grilled Butterflied Leg Of Lamb image

Provided by Kathleen Beckett-Young

Categories     dinner, main course

Time 6h30m

Yield Eight servings

Number Of Ingredients 7

1 cup red wine
1 cup low-sodium soy sauce
1/2 cup olive oil
5 cloves garlic, crushed
1 tablespoon dried rosemary, or 2 tablespoons to 1/4 cup fresh rosemary, snipped, plus sprigs for garnish
2 teaspoons ground black pepper
1 butterflied leg of lamb, 4 to 5 pounds

Steps:

  • Combine the wine, soy sauce, oil, garlic and herbs and pour over the lamb in a shallow glass or enamel pan (aluminum will react with acidity in the wine and affect the taste). Refrigerate, covered, for 6 hours, turning the lamb occasionally.
  • Prepare coals for grilling. Drain the lamb and reserve the marinade. Place the lamb on the grill 4 inches above the coals. Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade. Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 1262 milligrams, Sugar 0 grams

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