GRILLED TOP-ROUND LAMB
The top round comes from the inside of a leg of lamb and is very tender. Because of its size, it does not take long to cook and is perfect for grilling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Heat grill to medium-high. Rinse lamb, and pat dry with paper towels. In a shallow dish, whisk together oil and mustard. Stir in mint and salt; season with pepper. Place lamb in dish, and rub mixture evenly over meat.
- Place lamb on grill, and cover grill (to help the inside of the lamb cook before the outside begins to char). Grill, turning the lamb as it cooks, until it is dark brown outside and pink inside, about 12 minutes per side for medium-rare, depending on heat of grill. The meat should register 123 degrees on an instant-read thermometer (for medium-rare).
- Transfer the lamb to a carving board, and let rest 15 minutes before slicing. Transfer lamb to a large serving platter, and garnish with mint sprigs and grape tomatoes, if desired.
GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
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.
GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
MEDITERRANEAN GRILLED LAMB STEAKS
Provided by Paul Grimes
Categories Lamb Olive Tomato Quick & Easy Father's Day Dinner Artichoke Grill/Barbecue Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, bay leaf, fennel seeds, and zest, stirring, until fennel seeds are golden, about 1 minute. Add onion and cook, stirring occasionally, until pale golden, about 3 minutes.
- Reduce heat to medium, then add tomatoes with their juice, artichokes, and olives and cook, covered, until vegetables are tender, 5 to 8 minutes. Discard bay leaf and zest.
- Meanwhile, heat grill pan over medium-high heat until hot.
- Cut lamb across the grain into 4 (1-inch-thick) steaks. Brush both sides of steaks with remaining 2 tablespoons oil and season with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- Grill lamb, turning once, about 10 minutes total for medium-rare.
- Spoon tomato mixture onto plates and top with lamb.
SIMPLE GRILLED LAMB CHOPS
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
GRILLED SCALLION LAMB
Here is a somewhat different take on lamb kebabs for the grill. The meat is bathed in a spicy-cool Asian marinade and threaded on skewers with whole scallions placed crosswise so all can be seared together. My butcher suggested top round of lamb, a cut I had never used, but he knew what he was talking about: It was excellent, lean and tender. The scallions become lightly charred and smoky. Romesco, the Spanish pepper, tomato and nut emulsion that's often served as a dip for grilled baby leeks, would be a perfect sauce alongside.
Provided by Florence Fabricant
Categories skewers and kebabs, main course
Time 3h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
- Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
- Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 759 milligrams, Sugar 3 grams
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