Best 5 Grilled Leg Of Lamb With Ancho Chile Marinade Recipes
Tantalize your taste buds with a culinary journey to the Mediterranean with this grilled leg of lamb marinated in a tantalizing blend of ancho chiles, garlic, oregano, and cumin. This succulent dish, infused with smoky and earthy flavors, is the perfect centerpiece for a special occasion or a delightful weekend feast. Accompany the lamb with a vibrant array of side dishes, including a refreshing cucumber and tomato salad, a creamy tzatziki sauce, and a platter of grilled vegetables bursting with Mediterranean flavors. Savor the moment as you indulge in this delectable grilled leg of lamb experience, where every bite transports you to the sun-kissed shores of the Mediterranean.
Let's cook with our recipes!
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 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 WITH ANCHO CHILE MARINADE
Another highly rated recipe off Epicurious. Time does not include overnight marinating time. Read More http://www.epicurious.com/recipes/food/views/Grilled-Leg-of-Lamb-with-Ancho-Chile-Marinade-359334#ixzz0rieFpLjI
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
- Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
- Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
- Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
Nutrition Facts : Calories 675, Fat 50.4, SaturatedFat 19.9, Cholesterol 176.1, Sodium 691, Carbohydrate 4.4, Fiber 0.6, Sugar 2, Protein 46.1
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.
Tips:
- To select a tender and flavorful leg of lamb, look for one that is a light pinkish-red color with a fine texture. Avoid legs of lamb that are dark red or have a coarse texture.
- If you don't have a meat mallet, you can use a rolling pin to flatten the leg of lamb before marinating it.
- The ancho chile marinade is a great way to add flavor to the lamb. If you don't have ancho chiles, you can substitute another type of dried chile, such as guajillo or pasilla.
- Be sure to marinate the leg of lamb for at least 4 hours, or overnight. This will allow the flavors of the marinade to penetrate the meat.
- When grilling the leg of lamb, be sure to cook it over indirect heat. This will help to prevent the meat from drying out.
- Use a meat thermometer to ensure that the leg of lamb is cooked to your desired doneness. For medium-rare, cook the lamb to an internal temperature of 135 degrees Fahrenheit. For medium, cook the lamb to an internal temperature of 145 degrees Fahrenheit.
- Let the leg of lamb rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Grilled leg of lamb with ancho chile marinade is a delicious and flavorful dish that is perfect for a special occasion. The marinade helps to tenderize the lamb and adds a delicious smoky flavor. This dish is sure to impress your guests!
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