Best 3 How To Cook Butterflied Lamb Leg Recipes
Indulge in the culinary delight of butterflied lamb leg, a succulent and flavorful dish that will tantalize your taste buds. This carefully curated article offers a diverse collection of recipes, each presenting a unique take on this delectable delicacy. From the classic roasted butterflied leg of lamb that exudes simplicity and elegance to the tantalizing Moroccan butterflied lamb leg with its aromatic blend of spices, this article has something for every palate. Discover the secrets of creating a juicy and tender lamb leg, perfectly cooked to your liking. Learn how to butterfly a lamb leg with ease, ensuring even cooking and maximum flavor infusion. Explore the art of marinating and seasoning, choosing the right herbs and spices to enhance the lamb's natural flavors. Uncover the techniques for achieving a crispy, golden-brown crust while maintaining a moist and succulent interior. Whether you prefer a traditional approach or a more adventurous culinary journey, this comprehensive guide has you covered. Prepare to embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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
BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC
Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.
Provided by USA WEEKEND columnist Pam Anderson
Categories Meat and Poultry Recipes Lamb Leg
Yield 14
Number Of Ingredients 9
Steps:
- Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
- Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
- Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
- Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
- As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 2.2 g, Cholesterol 105.6 mg, Fat 22.8 g, Fiber 0.7 g, Protein 29.5 g, SaturatedFat 8.4 g, Sodium 493.5 mg, Sugar 0.1 g
BUTTERFLIED LEG OF LAMB - WITH ATTITUDE!
This is an easy - cook it in an hour - recipe for a boneless butterflied leg of lamb. This recipe can be adapted for bone-in leg of lamb - just adjust for the size of the piece of meat. For a different taste, replace curry powder with 1 tbs dijon mustard. Different effect, but same base. I developed this recipe while just playing around in the kitchen one day - wanting to give my lamb a subtle kick without taking it over the top. This has become an absolute family favorite.
Provided by GMSnowshoe
Categories Lamb/Sheep
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 (or prepare grill if you prefer). Lay out butterflied leg of lamb - fat side down - on a pan with a rack.
- Mix remaining ingredients in a small bowl, and lightly coat both sides of the meat. Bake on center rack of oven for 50 minutes for rare, 1 hour for medium, or to your preference. Medium rare to medium for best taste.
Nutrition Facts : Calories 864.9, Fat 46.4, SaturatedFat 13.4, Cholesterol 285.8, Sodium 2115.1, Carbohydrate 13.2, Fiber 2.2, Sugar 0.4, Protein 95.4
Tips:
- Choose the right cut of lamb: A butterflied leg of lamb is a great choice for roasting because it cooks evenly and is relatively easy to prepare. Look for a leg of lamb that is about 6-8 pounds and has a good amount of marbling, which will help to keep the meat moist during cooking.
- Marinate the lamb: Marinating the lamb in a mixture of herbs, spices, and olive oil will help to flavor the meat and make it more tender. You can use a variety of marinades, but a simple combination of olive oil, garlic, rosemary, and thyme is a good place to start.
- Cook the lamb slowly: Lamb is a tough meat, so it needs to be cooked slowly and at a low temperature in order to become tender. Roast the lamb at 325 degrees Fahrenheit for about 2-3 hours, or until the internal temperature reaches 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- Let the lamb rest before carving: Once the lamb is cooked, let it rest for about 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Butterflied leg of lamb is a delicious and impressive dish that is perfect for a special occasion or a weekend meal. By following these tips, you can easily cook a lamb roast that is tender, flavorful, and juicy. Serve the lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad, and enjoy a delicious meal that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
