Welcome to a culinary journey that celebrates the flavors of the Mediterranean with our Grilled Butterflied Leg of Lamb. This dish promises a tantalizing experience with its succulent lamb, vibrant herbs, and zesty lemons. Prepare to indulge in a feast that will transport your taste buds to the sun-kissed hills of Greece and Italy.
Our recipe presents two tantalizing variations to suit your preferences. The first option is a classic preparation, where the butterflied leg of lamb is marinated in a fragrant blend of lemon, garlic, herbs, and olive oil. Grilled to perfection, this dish exudes a smoky aroma and tender texture that will leave you craving for more.
For those who enjoy a bolder taste, our second recipe introduces a spicy twist. The lamb is coated in a flavorful marinade infused with chili flakes, paprika, cumin, and a hint of cinnamon. This exotic combination creates a delectable balance of heat and spice that will ignite your palate.
Accompanying these mouthwatering lamb dishes are a selection of delectable side recipes. Grilled vegetables, with their vibrant colors and smoky flavor, add a delightful crunch and freshness to the meal. Garlic mashed potatoes, with their creamy texture and subtle garlic undertones, provide a comforting and satisfying addition. To complete the experience, a refreshing tzatziki sauce, made with yogurt, cucumber, and herbs, offers a cool and tangy contrast to the richness of the lamb.
Prepare to embark on a culinary adventure with our Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic. Indulge in the succulent flavors of the Mediterranean, explore the variations, and relish the accompanying side dishes. Get ready to tantalize your taste buds and create a memorable dining experience.
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
GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC
I went to a cookout last weekend and this was the main dish. This lamb was perhaps the best I've ever tasted. Juicy, succulent, and full of flavor thanks to the herbs garlic and lemon. I begged the host for the recipe, and here it is for you. Note: I would cook this a little longer for medium meat...just my preference. Also, you might want to secure the meat lengthwise with 2 skewers and widthwise with 2 skewers so it doesn't fall apart on the grill.
Provided by yooper
Categories Lamb/Sheep
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
- Put lamb in a large dish and with tip of a sharp knife held at a 45=degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb.
- Marinate lamb at room temperature for 1 hour.
- Prepare grill.
- Lightly pat lamb dry.
- On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer inserted into thickest part of meat registers 125 for medium-rare.
- (Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 for medium-rare.) Transfer lamb to a cutting board.
- Halve and seed lemon.
- Squeeze juice over lamb and let stand, loosely covered with foil 15 minutes.
- Cut lamb into slices and serve with any juices that have accumulated on cutting board.
Nutrition Facts : Calories 851, Fat 58.7, SaturatedFat 23.7, Cholesterol 265.9, Sodium 1099.8, Carbohydrate 2, Fiber 0.5, Sugar 0.2, Protein 74.1
BUTTERFLIED LEG OF LAMB WITH LEMON AND GARLIC MARINADE
You may want to secure the lamb with metal or wooden skewers that are at least twelve inches long. If you use wooden ones, be sure to soak them in water to prevent them from burning on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place lamb on a clean work surface, and cover with plastic wrap. Using a mallet, pound lamb to 1 inch thick. Transfer to a large shallow bowl, and set aside.
- Zest and juice both lemons, and combine in a small bowl. Add olive oil, oregano, and garlic; whisk to combine. Pour lemon mixture over lamb, and rub with your hands to coat evenly and thoroughly. Cover bowl with plastic wrap, and place in refrigerator; let marinate for at least 6 hours or overnight, turning the lamb occasionally. Remove from refrigerator 1 hour before serving, and let lamb come to room temperature.
- Heat grill or grill pan to medium high. Remove lamb from marinade, and place on a large baking sheet; season all over with salt and pepper. Using four long skewers, secure lamb on each side, with two skewers at the short ends and the other two running lengthwise, each 2 to 3 inches from the edge of the lamb. Transfer to grill, and cook until lamb is browned on the outside and still slightly pink on the inside, 7 to 9 minutes on each side for medium rare. Transfer to a platter, and let rest for 10 minutes.
- When ready to serve, remove skewers, and thinly slice lamb against the grain. Garnish with lemon wedges, oregano, and slices of grilled red onion.
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.
Tips:
- Choose the right cut of lamb: A leg of lamb is a large, flavorful cut that is perfect for grilling. It's important to choose a leg of lamb that is fresh and has a good amount of marbling. This will help ensure that the lamb is tender and juicy after grilling.
- Butterfly the leg of lamb: Butterflying the leg of lamb is a simple technique that helps the lamb cook more evenly. To do this, simply cut the lamb lengthwise down the center, making sure not to cut all the way through. This will create two flaps of lamb that can be easily grilled.
- Marinate the lamb: Marinating the lamb is a great way to add flavor and moisture. There are many different marinades that you can use, but a simple combination of olive oil, lemon juice, garlic, and herbs is always a good choice.
- Grill the lamb over indirect heat: Grilling the lamb over indirect heat will help to prevent it from drying out. To do this, set up your grill so that the coals are on one side of the grill and the lamb is on the other side. This will create a cooler cooking zone that will allow the lamb to cook slowly and evenly.
- Use a meat thermometer to ensure the lamb is cooked to your desired doneness: The best way to ensure that the lamb is cooked to your desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the lamb and cook until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Conclusion:
Grilled butterflied leg of lamb is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your lamb is cooked to perfection and full of flavor. So fire up your grill and give this recipe a try!
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