Grilled Marinated Leg Of Lamb Best Recipes

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GRILLED LEG OF LAMB

2015-03-11



Grilled Leg of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8

Ingredients:

  • 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)

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.

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB

2007-12-24



Delicious Simple Marinade for Roast Leg of Lamb image

This was a recipe that I originally got from allrecipes.com and have since modified. It is very simple and quick to make, but it yields one of the most delicious tasting roasts I've ever had. Be prepared for people to ask for seconds!

Provided by Slains Girl

Categories     Low Protein

Time 15m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 9

Ingredients:

  • 75 ml honey, room temperature
  • 30 ml Dijon mustard
  • 30 ml rosemary, chopped (fresh or dried)
  • 15 ml oregano, chopped (fresh or dried)
  • 3 garlic cloves, minced
  • 10 ml lemon juice
  • 5 ml black pepper, freshly ground
  • 5 ml coarse sea salt, freshly ground
  • 5 ml mint, chopped (fresh or dried)

Steps:

  • Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
  • Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
  • Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
  • Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
  • Enjoy!

MARINATED GRILLED LAMB

2022-01-10



Marinated Grilled Lamb image

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

Ingredients:

  • 1/4 cup lemon juice
  • 1/4 cup dry white wine or chicken broth
  • 3 tablespoons olive oil
  • 8 garlic cloves, minced
  • 3 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 boneless leg of lamb (3 to 4 pounds), trimmed and untied
  • 1 sprig fresh rosemary
  • Additional salt and pepper

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

Top Asked Questions

  1. What is the best marinade for grilling lamb leg?
    Chris’ Mediterranean inspired thick marinade for grilling lamb leg is incredibly flavorful while simple to prepare. It is easy to rub into the meat and stays on it. Make the marinade. Very, very finely chop fresh rosemary leaves and (picture #1 above) and mince the garlic. Zest the lemon, add extra virgin olive oil, Dijon, salt and pepper.
  2. How long do you cook Lamb after marinating it?
    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.
  3. How to prepare bone-in leg of lamb for grilling?
    Flavor it before you grill it with a thick and fragrant leg of lamb marinade with rosemary, garlic, lemon, Dijon mustard and olive oil. Tips on cutting a bone-in leg of lamb. Make the marinade for the lamb leg - very finely chop the rosemary leaves, mince the garlic and press onto it with the flat side of the knife, zest the lemon.
  4. How do you cook Lamb on a Weber gas grill?
    Directions. 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,...

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  • Make the marinade. In the bowl of a food processor, add the parsley, mint, onion garlic, spices, lemon juice and olive oil. Run processor until you have a smooth green marinade.
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  • Make the marinade for the lamb leg - very finely chop the rosemary leaves, mince the garlic and press onto it with the flat side of the knife, zest the lemon. Combine all three with the olive oil, Dijon mustard and salt and pepper. Mix well.
  • Trim any excess fat from the leg of lamb, leaving a good fat cap on top. Score the fat cap in a diamond pattern until you just reach the meat. Apply the marinade paste all over the lamb, rub it in the scored parts. Place onto a plate, season with salt and pepper and cover*. Marinate refrigerated from 4 hours to overnight.
  • Bring the leg of lamb to room temperature (about 30-40 minutes of the counter) and preheat a charcoal** grill to 325F. No need to scrape off the marinade paste - it will help form a flavorful crust.
  • Place the leg of lamb directly onto the grill rack, over indirect heat, fat cap facing up. Turn it over/reposition it every 20 minutes or so to expose all surfaces to the indirect heat and the grill rack. Do so last for the side with the fat. Maintain a constant grill temperature and grill until a meat thermometer inserted in the thickest part registers 135 F for medium-rare. If you'd like a section of the lamb leg to be cooked medium (as seen in the pictures) grill the meatiest side of the leg until the temperature there is 140-145F. *** Allow the lamb to rest onto a board for 10-15 minutes before you carve it. You may loosely tent it with foil to keep it warm.
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  • Spread the lamb on a work surface and lightly pound the thickest part of the meat to a 2-inch thickness. Put the lamb in a large resealable plastic bag. Add the lime juice, chile powder, oregano, 1 teaspoon of salt, 1/2 teaspoon of pepper and 2 tablespoons of the olive oil and turn to coat. Refrigerate for at least 8 hours or overnight.
  • Remove the lamb from the marinade and blot it dry with paper towels. Bring the lamb to room temperature.
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  • Meanwhile, in a large bowl, toss the tomatoes, poblanos, onion wedges and scallions with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until lightly charred and just tender, 4 to 7 minutes. Transfer the vegetables to a serving platter. Thinly slice the lamb across the grain and transfer it to the platter. Serve with the Bacon Fat Tortillas and Tomatillo Salsa.
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  • Put the lamb into a 2-gallon resealable plastic bag. Add the wine, rosemary, thyme, zest, shallots, peppercorns and lavender. Seal the bag, pressing out the air. Turn to coat the lamb. Refrigerate for at least 24 hours and up to 48 hours, turning the bag occasionally.
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  • 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.
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GRILLED LEG OF LAMB WITH MINT SAUCE - NEIGHBORFOOD
2019-02-16 Add the marinade to a large ziplock bag or casserole dish. Add the leg of lamb and turn it to make sure the marinade is evenly distributed. Marinate in the refrigerator for at least …
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  • In a bowl or measuring cup, whisk together the olive oil, lemon juice, salt, pepper, mint leaves, and rosemary. Add the marinade to a large ziplock bag or casserole dish. Add the leg of lamb and turn it to make sure the marinade is evenly distributed. Marinate in the refrigerator for at least 2 hours or overnight.
  • Remove the lamb from the refrigerator and allow it to come to room temperature while the grill preheats to medium high. Skewer the meat lengthwise (I used four long metal skewers) to help it stay together on the grill. Place the meat on the preheated grill, brush with additional marinade and cook until internal temperature reaches desired doneness (Rare: 125 degrees; Medium rare: 135 degrees; Medium: 145 degrees) I recommend medium rare for lamb, which will take 8-12 minutes per side.
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  • While the lamb grills, whip up the sauce. In a bowl, whisk together the sugar, hot water, salt, and black pepper until the sugar is dissolved. Stir in the mint and vinegars until well combined. To serve, slice the lamb into thin strips across the grain then spoon over mint sauce. Serve warm.
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From foodnewsnews.com
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GRILLED YOGURT-MARINATED LEG OF LAMB RECIPE - FOOD NEWS
2022-01-10Preheat grill and cook lamb for 10 minutes on each side for rare. Remove lamb from grill and allow to sit for at least 5 minutes before slicing to serve. Yield:6 to 8 servings Learn how to cook great Yogurt marinated grilled leg of lamb . Crecipe.com deliver fine selection of quality Yogurt marinated grilled […]
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FOOD LUST PEOPLE LOVE: SPICY GRILLED LEG OF LAMB
2021-06-27 But when temperatures start to rise and I am loath to turn the oven on, this spicy grilled leg of lamb is our favorite way to cook it. Removing the bones, in other words, creating a butterflied leg of lamb, opens the meat up so you can add marinade both inside and out. The result is a perfect spicy grilled leg of lamb.
From foodlustpeoplelove.com
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GRILLED BUTTERFLIED LEG OF LAMB | RECIPE | GRILLED LEG OF ...
2022-01-10May 9, 2017 - This leg of lamb is butterflied for easy grilling and marinated with rosemary and garlic to give it great flavor. Make it for a big summer cook-out, or even for a …
From pinterest.ca
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GRILLED MARINATED LEG OF LAMB RECIPE - FOOD NEWS
2022-01-10This grilled butterflied leg of lamb marinated in yogurt is a mediterranean specialty that uses yogurt and mint marinade to tenderize and flavor the meat. Lamb is one of those cuts of meats where you either love or hate it. 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 …
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GRILLED MARINATED LEG OF LAMB - MY RECIPE MAGIC
2020-08-11 Grilled leg of lamb: A step-by-step recipe to preparing the meat, marinating with hand-ground herbs and spices, and grilling to perfection over natural wood. 1 bone-in leg of lamb, about 7 lbs before trimming 6 cloves garlic 1 tsp coriander seeds 1 Tbsp kosher salt 2 tsp black tellicherry peppercorns 1 Tbsp lemon juice 1 tsp lemon zest 1 Tbsp rosemary ( chopped ) 3 …
From myrecipemagic.com
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SMOKED LEG OF LAMB RECIPE MASTERBUILT
2022-01-10Smoked Leg of Lamb with a Lemon Mint Marinade Hey Grill, Hey. 3 hours ago Add the leg of lamb to the bag and massage to evenly distribute. Place the bag in the refrigerator and allow the lamb to marinate overnight for 8-24 hours. Preheat the smoker. Preheat your smoker to 225 degrees F. I recommend using pecan wood for … Rating: 5/5(6) Category: Main Dish. Cuisine: …
From share-recipes.net
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GRILLED MARINATED LEG OF LAMB - MAPLEWOOD ROAD
2020-08-10 Dry and trim leg of lamb. Cut a couple slits along the meat, about 3 inches long and ½ inch deep. Add all dry ingredients in a mortar and grind by hand. Add lemon juice and olive oil and stir. Pour the marinade in your hands and rub it evenly all over. Make sure you also push some into the slits.
From maplewoodroad.com
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GRILL BONELESS LEG OF LAMB RECIPE - FOOD NEWS
2022-01-10Grilled Marinated Leg of Lamb Recipe Recipe. Rub seasonings onto lamb. Cover, refrigerate and marinate for 2 hours. 2 Oil or spray grill. Cook lamb over medium coals. Grill lamb for about 30 to 40 minutes or until desired degree of doneness. Turn meat every 15 minutes. Remove lamb from grill, cover and let stand for 10 minutes. Thinly slice lamb and serve on sandwiches or …
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12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS ...
2022-01-06 Roast Leg of Lamb with Orange Juice and White Wine. "The marinade creates the most intense and flavorful lamb you will ever eat," according to recipe creator Luxy. "This lamb is moist and has a 'softer' flavor compared to your typical rosemary-and-garlic lamb." View Recipe.
From allrecipes.com
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