Grilled Butterflied Leg Of Lamb Recipes

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GRILLED BUTTERFLIED LEG OF LAMB

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



Grilled Butterflied Leg of Lamb image

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

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

GRILLED BUTTERFLIED LEG OF LAMB

Butterflying a leg of lamb produces a more uniform thickness, furthered by pounding, so the meat cooks evenly from end to end. It also creates more surface area for grilling, so that more of the meat takes on a charred taste. In this recipe, the lamb is marinated to infuse it with herbal flavors, but you could simply season it with no more than salt and pepper before grilling.

Yield Serves 6 to 8

Number Of Ingredients 4



Grilled Butterflied Leg of Lamb image

Steps:

  • Prepare lamb and marinate Cover lamb with plastic wrap. Pound lamb with a meat mallet until it is slightly thicker than 1 inch all over. Reserve 1/2 cup marinade. Place lamb in a large resealable plastic bag and add remaining marinade, then force out air and seal. Massage the lamb a bit to coat it thoroughly. Set bag on a baking sheet (in case of leaks) in the refrigerator and marinate lamb 8 to 24 hours, turning bag occasionally.
  • Grill Remove lamb from bag and wipe off and discard as much marinade as possible so surface is dry. Let lamb rest at room temperature 1 hour. Meanwhile, heat grill to medium-high (see Grill Temperature Guidelines, page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Season lamb on both sides with salt and pepper. Grill (press down with tongs initially to make sure the lamb is evenly in contact with grill) until charred in spots, 5 to 6 minutes, rotating the lamb 90 degrees halfway through. Flip the lamb, then brush with some reserved marinade and cook until an instant-read thermometer inserted in the thickest part registers 125°F, again rotating it 90 degrees halfway through. This will take 5 to 6 minutes more. Let lamb rest 5 minutes.
  • Serve Slice lamb and serve with remaining reserved marinade on the side.

3 pounds boneless leg of lamb (about 1/2 half leg), butterflied as directed on page 115
2 recipes fresh herb and garlic marinade (page 173)
Sunflower or neutral-tasting oil, for grill
Coarse salt and freshly ground pepper

GRILLED LEG OF LAMB

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8



Grilled Leg of Lamb image

Steps:

  • 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. Then slice and serve.

2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

GRILLED BUTTERFLIED LEG OF LAMB (MARINADE)

Make and share this Grilled Butterflied Leg of Lamb (Marinade) recipe from Food.com.

Provided by Oolala

Categories     Lamb/Sheep

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 11



Grilled Butterflied Leg of Lamb (Marinade) image

Steps:

  • Prepare marinade in a small bowl by whisking together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Stir in the lemon zest, garlic and rosemary. Store covered in the refrigerator for up to 2 days.
  • Place lamb in a large bowl or shallow baking dish. Add the marinade and coat the meat well. Refrigerate overnight, covered, turning the lamb once or twice in the marinade.
  • Remove meat from the marinade 30 minutes before grilling.
  • Oil the grill and prepare the coals.
  • Drain the marinade from the lamb and reserve. Grill the meat 4" above the coals, about 20 minutes per side for medium-rare meat, basting frequently with reserved marinade. (Check the lamb for doneness after 30 minutes of grilling).
  • To serve, cut the lamb into thin slices and arrange on a decorative platter garnished with the lemon quarters and the sprigs of rosemary.

Nutrition Facts : Calories 579, Fat 44.2, SaturatedFat 15, Cholesterol 152, Sodium 150.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 42.3

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
salt, to taste
pepper, freshly ground, to taste
1/2 cup extra virgin olive oil
1 lemon, zest of, freshly grated from entire lemon
4 garlic cloves, crushed
1 tablespoon fresh rosemary leaf, crushed
4 -5 lbs leg of lamb, butterflied
3 lemons, quartered, for garnish (optional)
3 -4 sprigs rosemary, for garnish (optional)

GRILLED BUTTERFLIED LEG OF LAMB WITH HERBS

Provided by Pierre Franey

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13



Grilled Butterflied Leg of Lamb With Herbs image

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

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

GRILLED BUTTERFLIED LEG OF LAMB WITH MINT

Provided by Moira Hodgson

Categories     dinner, main course

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 8



Grilled Butterflied Leg Of Lamb With Mint image

Steps:

  • Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
  • Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
  • Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 243 milligrams, Sugar 0 grams, TransFat 0 grams

1 leg of lamb (about six pounds), boned so that it lies flat
2 tablespoons Dijon mustard
1 tablespoon dark soy sauce
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons fresh rosemary
Freshly ground pepper to taste
About 30 mint leaves (enough to cover the base of a serving dish)

SUE MILLAR PERRY'S GRILLED BUTTERFLIED LEG OF LAMB

Provided by Kathleen Beckett-Young

Categories     dinner, main course

Time 6h30m

Yield Eight servings

Number Of Ingredients 7



Sue Millar Perry's Grilled Butterflied Leg Of Lamb image

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

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

GRILLED MARINATED LEG OF LAMB

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Categories     Lamb     Garlic     Marinate     Quick & Easy     Lemon     Summer     Grill/Barbecue     Oregano     Gourmet     Easter     Spring     Meat

Yield 8 servings

Number Of Ingredients 10



Grilled Marinated Leg of Lamb image

Steps:

  • Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Bring lamb to room temperature, about 1 hour, before grilling.
  • Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
  • Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
  • Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
Special Equipment
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

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