SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE
Steps:
- For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
- For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
- For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.
LEG OF LAMB WITH GARLIC AND ROSEMARY
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
- Preheat oven to 350°F.
- Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
BUTTERFLIED LEG OF LAMB
Steps:
- 1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
- 2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.
BUTTERFLIED LEG OF LAMB WITH CARAMELIZED ONION BBQ SAUCE
Steps:
- Make the marinade. Whirl all the marinade ingredients together in a food processor. Needle the lamb all over with a fork, and nestle it in a nonreactive bowl. Spoon the marinade onto the meat and slather it around til the meat is well coated. Cover and marinate in the fridge overnight.
- Prepare a hot coal bed and mound the coals on one side of the grill. When you're ready to cook, scrape off all the marinade and pat the meat dry. Lay the lamb, boned side down, directly over the coals. Sear it for 4 minutes. Flip it over and sear the other side for another 3 to 4 minutes. Slide the meat away from the coals, to cook it with indirect heat. Cover the grill and adjust the heat so that it's 325° to 350° inside. Roast for 50 to 60 minutes, til the internal temperature reaches about 145°.
- Get the sauce cooking while the meat roasts. Drop the butter in a saucepan and melt over low heat. Add the onions and season with salt and pepper. Cook slowly, stirring every now and then, til deeply caramelized. Add the broth, Mutha Sauce, and cumin. Keep warm over low heat.
- Check the meat with an instant-read thermometer, and once it reaches 145°, pull it off the grill and let it rest for 15 minutes. Carve the lamb across the grain into 1/4-inch slices on a cutting board with a well to catch all those delicious juices. You might have to remove some odd connectors or cut the muscle clods into more manageable sizes, but do what you've gotta do and keep carving across the grain. Arrange the meat on a platter.
- Pour all the accumulated meat juices into the sauce, and boost the heat up for a minute or two to get it nice and hot. Stir in the mint and then ladle the sauce over the sliced lamb. It's ready to go.
SPICE-RUBBED BUTTERFLIED LEG OF LAMB
This is Bruce Aidell's recipe. I wish I could take credit! This recipe is so incredible that even those that "don't like lamb" will LOVE it! My kids fight over it. The marinade takes a bit of time to make but it is sooooo worth it! I posted it here because I had a hard time locating it. I have seen a few that are similar, but not quite the same. Enjoy!!!
Provided by Tantric1
Categories Easy
Time P1DT30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
- Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.
Nutrition Facts : Calories 970.1, Fat 76.7, SaturatedFat 27.9, Cholesterol 234.7, Sodium 1398.9, Carbohydrate 6.3, Fiber 1.9, Sugar 1.2, Protein 62
SPICE-RUBBED BUTTERFLIED LEG OF LAMB
Steps:
- Combine the first 13 ingredients in a food processor. Using on/off turns, process until coarse paste forms. Add oil and lemon; process until well blended. pour spice mixture over the lamb in a resealable bag. Refrigerate overnight turning occasionally. Prepare barbecue (400). Remove lamb and grill 15-20 minutes per side. Transfer lamb to cutting board and rest for 10 minutes. Cut into 1/3 inch slices
SPICED ROAST LAMB
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
- Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium
SPICED BUTTERFLIED LEG OF LAMB
Marinating is a wonderful way to tenderize leg of lamb and other less expensive (and tougher) cuts of meat before grilling or broiling. Grilled lemons and lemon orzo complement the robust lamb.
Yield serves 4
Number Of Ingredients 14
Steps:
- In a shallow dish, combine olive oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. Add lamb, and turn to coat. Marinate at room temperature 30 minutes (or refrigerate, covered tightly, up to overnight and bring to room temperature before grilling).
- Heat grill to medium-low (see page 367 for instructions); lightly oil grates. Place lamb on grill. Cover, and cook until an instant-read thermometer inserted in thickest part registers 130°F for medium-rare, 6 to 8 minutes per side. Transfer lamb to a plate, and cover loosely with aluminum foil; let rest 5 minutes.
- Meanwhile, grill lemon wedges until cut sides are marked, about 1 minute per side. Thinly slice lamb, and serve with grilled lemon wedges.
- Use a vegetable peeler to remove peel from half the lemon in wide strips (leaving the bitter white pith behind). Thinly slice peel with a sharp knife. Halve lemon, and squeeze to extract 2 tablespoons juice.
- Bring a large saucepan of water to a boil; add a generous amount of salt. Add orzo and lemon peel. Cook until orzo is al dente according to package instructions; drain, and return to pan.
- Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine. Serve warm or at room temperature.
More about "spice rubbed butterflied leg of lamb recipe epicuriouscom"
SPICED BUTTERFLIED LEG OF LAMB | SAINSBURY`S MAGAZINE
Web Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking. Light the barbecue and, once hot, add the lamb, fat-side down. …
From sainsburysmagazine.co.uk
From sainsburysmagazine.co.uk
GREEK BUTTERFLIED LAMB LEG | RECIPETIN EATS
Web Jan 22, 2021 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 recipetineats.com
From recipetineats.com
GRILLED LEG OF LAMB WITH SPICED MUSTARD AND ROSEMARY
Web Jul 31, 2004 Step 1 Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with...
From bonappetit.com
From bonappetit.com
BUTTERFLIED HERB-ROASTED LEG OF LAMB - SAVOR THE BEST
Web May 30, 2023 Ready for Roasting How We Prepared our Butterflied Herb-Roasted Leg of Lamb: A favorite accompaniment for lamb is mint jelly.
From savorthebest.com
From savorthebest.com
SPICE-RUBBED LEG OF LAMB RECIPE | MYRECIPES
Web ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ cup fresh lemon juice ½ cup olive oil 1 (6 lb.) bone-in leg of lamb, trimmed of fat Mint Pesto, optional Directions Nutrition …
From myrecipes.com
From myrecipes.com
RECIPE: SPICE-SEARED BONELESS LEG OF LAMB | THE KITCHN
Web Nov 21, 2007 1 1/4 teaspoons salt 1/2 teaspoon black pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground cumin 1/4 teaspoon …
From thekitchn.com
From thekitchn.com
BUTTERFLIED LEG OF LAMB RECIPE | JAMES BEARD FOUNDATION
Web 6 to 7 pounds leg of lamb, trimmed, boned, and butterflied (yielding about 5 pounds of meat) Method Grind the garlic, salt, pepper, and rosemary together with a mortar and …
From jamesbeard.org
From jamesbeard.org
SLOW-COOKED BUTTERFLIED LEG OF LAMB WITH SICHUAN PEPPERCORN …
Web Preheat the oven to 100°C (210°F). Place the lamb fat side up on a flat rack in a roasting pan. Insert a probe-type meat thermometer (preferably an electronic one) into the …
From scmp.com
From scmp.com
BUTTERFLIED LEG OF LAMB - FAMILY SPICE
Web Preheat grill to medium-high heat. Sear lamb on one side then flip over to sear the other side. Reduce heat to medium and cook until desired doneness.
From familyspice.com
From familyspice.com
GRILLED BUTTERFLIED LEG OF LAMB WITH A HERB RUB
Web Mar 7, 2016 Click here for details. The flavor of this grilled butterflied leg of lamb is amazing! The overnight herb rub soaks into the meat giving each bite notes of rosemary …
From justalittlebitofbacon.com
From justalittlebitofbacon.com
LAMB SPICE RUB RECIPE | EPICURIOUS
Web May 21, 2009 10 min Ingredients Makes about 1/2 cup 2 tablespoons coriander seeds 1 tablespoon cumin seeds 2 teaspoon yellow mustard seeds 1 teaspoon green or white …
From epicurious.com
From epicurious.com
SPICE RUBBED BUTTERFLIED LEG OF LAMB RECIPE EPICURIOUSCOM
Web Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator …
From findrecipes.info
From findrecipes.info
GRILLED LEG OF LAMB WITH MINT-GARLIC RUB - EATINGWELL
Web Nov 12, 2016 Preheat a gas grill to medium or prepare a medium-hot charcoal grill and push the coals to one side. Grill the lamb over direct heat until an instant-read …
From eatingwell.com
From eatingwell.com
You'll also love