Best 9 Grilled Butterflied Leg Of Lamb With Tahini Mint Marinade Recipes

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Indulge in the tantalizing flavors of grilled butterflied leg of lamb marinated in a delectable blend of tangy tahini, refreshing mint, aromatic spices, and zesty lemon. This succulent dish is a symphony of flavors that will tantalize your taste buds. Accompany this masterpiece with a vibrant array of accompaniments, including a refreshing cucumber salad, a creamy and tangy yogurt sauce, and a zesty lemon-tahini dressing. Embark on a culinary journey with this comprehensive guide that provides step-by-step instructions, cooking tips, and variations to create an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

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

1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
4 garlic, minced
Coarse salt and ground pepper
1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat

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 MINT



Grilled Butterflied Leg Of Lamb With Mint image

Provided by Moira Hodgson

Categories     dinner, main course

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 8

1 leg of lamb (about six pounds), boned so that it lies flat
2 tablespoons Dijon mustard
1 tablespoon dark soy sauce
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons fresh rosemary
Freshly ground pepper to taste
About 30 mint leaves (enough to cover the base of a serving dish)

Steps:

  • Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
  • Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
  • Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 243 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED BUTTERFLIED LEG OF LAMB WITH TAHINI-MINT MARINADE



Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade image

You can also use this marinade on rib or loin chops.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 12

1/2 cup tahini (sesame paste)
2 cloves garlic, peeled and crushed
1/2 cup fresh lemon juice (3 to 4 lemons)
1 cup loosely packed mint leaves
1/2 cup olive oil
1 1/2 teaspoons coarsely ground black pepper
3/4 teaspoon sherry vinegar
1/4 teaspoon cayenne
Salt, to taste
3 1/4 pounds shank, half of a butterflied leg of lamb
3 lemons, thinly sliced
Fresh mint, for garnish

Steps:

  • For the marinade, combine first 9 ingredients and 4 tablespoons water in a blender; process until smooth.
  • Place lamb in a nonreactive dish; add marinade. Turn to coat. Let stand at room temperature for 1 hour or refrigerate up to overnight. If refrigerated, let lamb return to room temperature before grilling.
  • Brush a grill with oil; heat to medium hot. Remove excess marinade from lamb. Grill until well browned, 12 to 16 minutes; turn and cook 12 to 16 minutes more, or until an instant-read thermometer registers 140 degrees in thickest part (for medium rare). Grill lemon slices for garnish. Transfer lamb to a cutting board; let stand 15 minutes. Cut into 1/4-inch-thick slices. Serve with grilled lemon and fresh mint.

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8

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.

BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT AND MINT



Butterflied Leg of Lamb Marinated in Yogurt and Mint image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 6 servings

Number Of Ingredients 14

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
4 scallions, finely chopped
3 large garlic cloves, minced, plus 1 large clove garlic
1/4 cup chopped fresh mint
2 tablespoons chopped fresh thyme
Grated zest of 1 lemon
1 tablespoon cracked black pepper
Salt to taste
1 (4 to 5 pound) butterflied leg of lamb
Vegetable oil cooking spray
1/3 cup extra-virgin olive oil
1 large clove garlic, crushed

Steps:

  • Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and refrigerate for 4 to 6 hours. About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature.
  • Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on the meat.
  • Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the olive oil and garlic mixture several times; continue brushing the lamb with the remaining olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb rest for about 10 minutes before slicing.

GRILLED MARINATED LEG OF LAMB



Grilled Marinated Leg of Lamb image

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Categories     Lamb     Garlic     Marinate     Quick & Easy     Lemon     Summer     Grill/Barbecue     Oregano     Gourmet     Easter     Spring     Meat

Yield 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
Special Equipment
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

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 BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

It's all in the marinade. ANyone can toss a piece of meat on the fire and cook it. It takes a marinade to give it flavor.

Provided by Ohmikeghod

Categories     Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

8 garlic cloves
3 green onions
1/2 teaspoon rosemary
1/2 teaspoon sage
1/4 teaspoon cinnamon
1/2 cup lemon juice
1/2 cup olive oil
1/2 cup white vinegar
1 tablespoon soy sauce
4 lbs boneless leg of lamb (partially frozen)

Steps:

  • Peel the garlic cloves. Place into blender.
  • chop the green onions. place into blender.
  • Set blender to chop, and turn on for a few seconds.
  • Add the rest of the marinade ingredients. keep blender on chop, and blend until well mixed - should not be long.
  • Butterfly the boneless leg of lamb. I find that it's best to do this with the meat partialy frozen, otherwise it wiggles.
  • In a dish large enough to hold the opened meat, pour marinade over meat. Refrigerate covered for 4 or more hours.
  • Preheat the grill, then lower heat to Medium grill (I use a gas grill).
  • Grill the lamb for 10 minutes per side, or until temp reaches 150 degreees. (I use an electronic fork for temperature testing).
  • Remove meat from grill, let rest for 5 minutes, slice thinly and serve.

Nutrition Facts : Calories 1311.9, Fat 104.5, SaturatedFat 37.5, Cholesterol 313, Sodium 510.6, Carbohydrate 6.2, Fiber 0.7, Sugar 1.2, Protein 82.4

GRILLED BUTTERFLIED LEG OF LAMB (MARINADE)



Grilled Butterflied Leg of Lamb (Marinade) image

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

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
salt, to taste
pepper, freshly ground, to taste
1/2 cup extra virgin olive oil
1 lemon, zest of, freshly grated from entire lemon
4 garlic cloves, crushed
1 tablespoon fresh rosemary leaf, crushed
4 -5 lbs leg of lamb, butterflied
3 lemons, quartered, for garnish (optional)
3 -4 sprigs rosemary, for garnish (optional)

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



Grilled Butterflied Leg of Lamb image

Butterflying a leg of lamb produces a more uniform thickness, furthered by pounding, so the meat cooks evenly from end to end. It also creates more surface area for grilling, so that more of the meat takes on a charred taste. In this recipe, the lamb is marinated to infuse it with herbal flavors, but you could simply season it with no more than salt and pepper before grilling.

Yield Serves 6 to 8

Number Of Ingredients 4

3 pounds boneless leg of lamb (about 1/2 half leg), butterflied as directed on page 115
2 recipes fresh herb and garlic marinade (page 173)
Sunflower or neutral-tasting oil, for grill
Coarse salt and freshly ground pepper

Steps:

  • Prepare lamb and marinate Cover lamb with plastic wrap. Pound lamb with a meat mallet until it is slightly thicker than 1 inch all over. Reserve 1/2 cup marinade. Place lamb in a large resealable plastic bag and add remaining marinade, then force out air and seal. Massage the lamb a bit to coat it thoroughly. Set bag on a baking sheet (in case of leaks) in the refrigerator and marinate lamb 8 to 24 hours, turning bag occasionally.
  • Grill Remove lamb from bag and wipe off and discard as much marinade as possible so surface is dry. Let lamb rest at room temperature 1 hour. Meanwhile, heat grill to medium-high (see Grill Temperature Guidelines, page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Season lamb on both sides with salt and pepper. Grill (press down with tongs initially to make sure the lamb is evenly in contact with grill) until charred in spots, 5 to 6 minutes, rotating the lamb 90 degrees halfway through. Flip the lamb, then brush with some reserved marinade and cook until an instant-read thermometer inserted in the thickest part registers 125°F, again rotating it 90 degrees halfway through. This will take 5 to 6 minutes more. Let lamb rest 5 minutes.
  • Serve Slice lamb and serve with remaining reserved marinade on the side.

Tips:

  • To butterfly a leg of lamb, make a deep incision along the length of the bone, then open it up like a book.
  • Use a sharp knife for the most precise and clean cut.
  • Make sure to flatten the butterflied lamb with a meat mallet or rolling pin to ensure even cooking.
  • Craft a marinade that suits your taste preferences, experimenting with various herbs, spices, and tangy ingredients.
  • Reserve some marinade to baste the lamb while it grills, enhancing its flavor and keeping it moist.
  • Monitor the internal temperature of the lamb using a meat thermometer to achieve your desired doneness.
  • Rest the grilled lamb for a few minutes before slicing and serving, allowing the juices to redistribute, resulting in a tender and flavorful dish.
  • Consider serving grilled butterflied leg of lamb with an array of sides, such as grilled vegetables, roasted potatoes, or a fresh salad, to create a complete and satisfying meal.

Conclusion:

Embark on a culinary journey with grilled butterflied leg of lamb, a delectable dish that combines succulent meat, tantalizing flavors, and a captivating presentation. This recipe offers a comprehensive guide to preparing this extraordinary dish, from selecting and butterflying the lamb to crafting a flavorful marinade and achieving the perfect doneness. With detailed instructions and helpful tips, you'll be able to create a restaurant-worthy meal in the comfort of your own home. Experiment with different marinade variations to cater to diverse tastes, and explore serving suggestions to elevate your dining experience. Grilled butterflied leg of lamb is an impressive centerpiece for any occasion, sure to impress family and friends with its irresistible aroma and exquisite flavor.

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