MARINATED GRILLED LAMB
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
GRILLED MARINATED LEG OF LAMB
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.
GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE
This is really the only recipe I use when I grill a leg of lamb. Plan ahead, the lamb needs to marinate 24 hours or overnight. This marinade can also be used for lamb chops. A butterflied leg of lamb is with the bones removed and cut to spread open, you can ask your butcher to remove the bones and butterfly it for you. If you prefer a more lemony taste then thinly slice half of another lemon, leave the peel on, and just throw the slices inside the bag or bowl with along with the other marinade. If desired you can also stuff the lamb with garlic cloves as well as adding the minced garlic in with the marinade. Grilling time depends on size of lamb. This recipe produces an excellent grilled lamb that melts in your mouth, try to not overcook the lamb, for best results leave slightly pink in the middle.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1D
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all marinade ingredients together in a glass bowl.
- Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
- Pour the marinade over the lamb, and turn to coat well on all sides.
- Cover tightly with plastic wrap (if using a glass bowl).
- Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
- When ready to grill, remove from fridge and save marinade for basting if desired.
- Turn the grill to high heat.
- Sear both sides for about 5 minutes on each side.
- Reduce grill temperature to medium heat and finish cooking the lamb.
- You may baste the lamb with the leftover marinade if desired.
MARINATED GRILLED LEG OF LAMB RECIPE - (4.5/5)
Provided by á-162204
Number Of Ingredients 9
Steps:
- 1. Combine everything but the lamb in blender. Whiz until thick and creamy, about a minute. 2. If butcher has tied the leg of lamb, untie it. Lay it out fat side down on a rimmed baking sheet using a sharp knife, slash the thickest parts of the lamb. Pour about half the marine over the meat, and rub it in well with your hands. Turn the lamb over and pour remaining marinade over the fat side, again rubbing it in well. 3. Fold the lamb in thirds and put it into a zip-close bag or shallow pan. Pour remaining marinade from the baking sheet over the lamb. Refrigerate 8-24 hours, turning the bag or flipping the lamb every 2 hours or so. 4. At grilling time, make a hot fire. Unfold the lamb and pat away the excess marinade. Discard remaining marinade. Put the lamb on the grill cut side up and cook for 9 minutes. Turn the lamb over and cook an additional 9 minutes. Transfer the lamb to a platter and allow to rest for 15 minutes before carving.
GRILLED LEG OF LAMB
Provided by Tyler Florence
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
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
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 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
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
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
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
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MARINATED GRILLED LEG OF LAMB - THE DAILY MEAL
From thedailymeal.com
4.5/5 (2)Total Time 8 hrs 18 minsCategory EntreesCalories 484 per serving
- Step 1: In a blender or food processor, combine 1 1/2 cups olive oil, juice of 3 lemons, 1/2 cup dry red wine, 1 large peeled and quartered onion, 6 to 8 large peeled garlic cloves, 1/4 cup Dijon mustard, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 tablespoon dried rosemary, 2 teaspoons ground cumin, 2 teaspoons kosher salt and 2 teaspoons freshly ground black pepper. Mix until thick and creamy, about 1 minute.
- Step 2: If the butcher has tied the leg of lamb, untie it. Lay it out fat side down on a rimmed baking sheet; using a sharp knife, slash the thickest parts of the lamb. Pour about half the marinade over the meat, and rub it in well with your hands. Turn the lamb over and pour the remaining marinade over the fat side, again rubbing it in well.
- Step 3: Fold the lamb in thirds and put it into a zip-close bag or shallow pan. Pour remaining marinade from the baking sheet over the lamb. Refrigerate 8 to 24 hours, turning the bag or flipping the lamb every 2 hours or so.
- Step 4: At grilling time, make a hot fire. Unfold the lamb and pat away the excess marinade. Discard remaining marinade. Put the lamb on the grill cut side up and cook for 9 minutes. Turn the lamb over and cook an additional 9 minutes. Transfer the lamb to a platter and allow to rest for 15 minutes before carving.
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