Best 7 Sue Millar Perrys Grilled Butterflied Leg Of Lamb Recipes

GRILLED LEG OF LAMB

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 BUTTERFLIED LEG OF LAMB

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.

GRILLED BUTTERFLIED LEG OF LAMB WITH MINT

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.

GRILLED BUTTERFLIED LEG OF LAMB WITH HERBS

Steps:

• Lay the lamb out flat and sprinkle with salt and pepper on all sides.
• Put the oil in a baking dish large enough to hold the lamb. Add the lamb and sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so it is evenly coated with the ingredients. Marinate in a cool place for one or two hours, or up to six hours in a refrigerator. If refrigerated, let the lamb return to room temperature before cooking.
• 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 is used, place the lamb under the broiler 4 to 5 inches from the heat. Cook the lamb uncovered on the grill or under the broiler about 15 minutes. Turn and cook 10 to 15 minutes on the second side. For medium or well-done meat, cook longer.
• Meanwhile, bring the reserved marinade to a boil in a baking pan large enough to hold the lamb, stirring. Remove from heat, and swirl in butter and parsley. Transfer the lamb to the marinade pan, cover loosely with foil and keep warm. Let the meat rest 10 to 15 minutes before serving. Slice thinly and serve with the pan gravy.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC

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 small 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 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 horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F 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.

GRILLED BUTTERFLIED LEG OF LAMB

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.

GRILLED BUTTERFLIED LEG OF LAMB WITH FRESH MINT-PEPPER JELLY

Steps:

• Grilled Butterflied Leg Of Lamb:
• 1. Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into each slit. Rub the lamb on both sides with the olive oil, Marsala, remaining garlic and rosemary, mint, salt, and pepper Cover and refrigerate overnight or let stand 1 hour at cool room temperature.
• 2. Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill.
• 3. If the lamb has been in the refrigerator, bring it to room temperature. Remove the meat from the marinade and drain slightly, allowing some of the marinade to remain on the lamb for added flavor.
• 4. When the fire is medium-hot (if using charcoal, the coals will be grey and slightly glowing), place the lamb on the grill and cook 15-20 minutes per side (depending on how hot the fire is), basting frequently with the remaining marinade. Move the lamb to the side of the grill away from the direct heat and continue to cook 10 to 15 minutes longer, turning once, or until the internal temperature registers 130 to 135 degrees for medium-rare and 140 to 145 degrees for medium
• 5. Remove the lamb from the grill and let rest, lightly covered, on a carving board 10 minutes before slicing. Carve into 1/4-inch slices and serve immediately with Foster's Seven Pepper Jelly with Fresh Mint.
• Foster's Seven Pepper Jelly With Fresh Mint:
• Makes 1 1/2 cups jelly
• Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to 1 week.