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For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.
- 4 pounds boneless leg of lamb
Cutting along seams where lamb leg naturally separates, portion into 4 large pieces, trimming any excess fat and sinew. Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.
Prepare a grill for high heat. Grill lamb, turning often, until lightly charred and an instant-read thermometer registers 130°, 20–30 minutes. Transfer to a cutting board; let rest 10 minutes. Thinly slice against the grain and serve with Anchovy Mayonnaise.
DO AHEAD: Lamb can be seasoned 2 days ahead. Cover and chill.
Nutritional ContentCalories (kcal) 350 Fat (g) 19 Saturated Fat (g) 7 Cholesterol (mg) 135 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 42 Sodium (mg) 1930Reviews Section
Grilled Butterflied Leg of Lamb
A roast leg of lamb is great, but sometimes you feel like something a little different, a little more freewheeling — and quicker to cook: That’s when we think about throwing lamb on the grill. This recipe takes advantage of those smaller pieces of butterflied leg of lamb I often see at the supermarket, 2 1/2 or 3 pounds. You can also do this with a bigger one (a full leg is about 4 or 4 1/2 pounds once you take out the bones) making about one and a half times the marinade should be sufficient if you do that. And feel free to change up the marinade, as it's very adaptable – use parsley or rosemary or thyme instead of cilantro and mint, and more or less garlic or herbs according to your taste, maybe Aleppo pepper or cayenne instead of black pepper, or lemon instead of red wine vinegar. Important note: The grilling time can vary wildly depending on the heat of your coals. Keep a close eye on it, as if your coals are very hot, it will cook quickly.
Grilled Leg of Lamb with Herbs
Chef Ben Spangler.
A whole grilled or roasted leg of lamb is a great cut of meat for any occasion, even small ones, as leftovers are great sliced for sandwiches and other things. Here, Chef Ben Spangler demonstrates a great dinner with leg of lamb stuck with garlic and rosemary, and grilled over coals, with a salad of celery and mushrooms, and a side of charcoal-roasted butternut squash.
One thing to know about the recipe, and Shepherd Song grass-fed lamb and goat in general, is that garlic is optional, and often unnecessary with our product. A lot of times with lamb, garlic is used with a heavy hand, and can cover up the flavor of the meat. With grass-fed lamb, the taste is much more mild and nuanced than, say, lamb from New Zealand, which is often a by-product of the wool industry, and has a stronger flavor from an unnatural diet. If you must, reach for the garlic, but know that you don’t have to.
This recipe is by Chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
Leg of lamb on the grill. Photo by Ben Spangler.
Mise-en-place for our leg of lamb dish.
Grilled Honey Mustard Australian Lamb
- 5-pound Aussie boneless leg of lamb
- 3/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon or spicy brown mustard
- 2 large garlic cloves
- 3 ramps with leaves diced or use shallots or leeks
- 1 teaspoon freshly cracked black peppercorn
- 1 tablespoon coarse salt, flaky sea salt or Kosher salt
- 1 large onion
- Charcoal Grill
- Charcoal Briquettes
- Dutch Oven
- Hickory or Pecan Wood
- Rinse with cold water and pat the boneless leg of lamb dry with paper towels.
- Combine the ingredients for the marinade and coat the entire leg of lamb, marinate the meat for an hour or overnight.
- Get the charcoal grill started you want to cook with indirect heat, which means we&rsquore putting the charcoal briquets off to one side of the grill or use a horseshoe shape.
- The grill temperature should be maintained between 375 F and 400 F.
- Place the sliced onions on the bottom of a cast-iron Dutch oven, and place the marinated leg of lamb on top.
- Brush on additional marinade one every hour.
- Position the Dutch oven away from the hot coals and close the lid, and cook for 2 hours or until an instant-read thermometer reads 120°F for rare, 125°F medium-rare, 135 °F medium, 145°F for medium-well, and 155 °F for well-done.
- Remove the Dutch oven from the grill and allow the leg of lamb to rest for fifteen (15) minutes.
Allow the boneless leg of lamb to marinate for at least 30 minutes, but feel free to allow it to overnight for intense flavor.
Now that you have the recipe, it&rsquos time to make your Easter dinner one to remember, visit Aussie Beef and Lamb to learn more!
At least 1 day ahead marinate the lamb:
- Set the lamb flat on a large cutting board. Trim any excess fat and then make deep horizontal slices into the thicker parts and open like a book to make an even thickness all around. Lay a piece of plastic wrap on top of the lamb and using a meat mallet or the bottom of a heavy skillet, pound to flatten slightly and make the thickness more uniform. Cut the meat into 2 or 3 more-manageable pieces. Sprinkle all over with 1 Tbs. of the salt and 1 tsp. of the pepper.
- In a small bowl, mix the mustard, garlic, thyme, rosemary, and the remaining 1 Tbs. In a small bowl, mix the mustard, garlic, thyme, rosemary, and the remaining 1 Tbs. salt and 1 tsp. pepper. Spread all over the lamb, transfer to a large nonreactive dish, cover, and refrigerate for at least 24 hours and up to 2 days.
Just before grilling, make the sauce:
- In a medium bowl, whisk 1/4 cup water with the sugar, salt, and pepper.they don’t have to dissolve completely. Stir in the mint, vinegar, and oil. Let sit while the lamb grills. Taste and season with more sugar, salt, and pepper if needed. (The sauce should have a sharp, acidic tang to complement the rich lamb.)
Grill the lamb:
- Heat a gas grill to medium high or prepare a charcoal fi re with hot and medium-hot areas. Put the lamb on the grill (on the hotter part if using a charcoal fire) and cook (covered on a gas grill) without disturbing it until it’s nicely browned, 6 to 8 minutes. Flip, reduce the heat on the gas grill to medium (or move to the cooler part of the charcoal fire), and cook until an instant-read thermometer inserted into a thicker part of the lamb registers 130°F for medium rare, 5 to 8 more minutes.
- Transfer the lamb to a cutting board, tent with foil, and let rest for 10 minutes. Slice thinly across the grain. and serve with the mint sauce.
Look for a spicy Shiraz blend such as the Peter Lehmann “Clancy’s,” Barossa Valley.
Stuff leftover lamb and tomato-cucumber salad (see serving suggestion, above) into a pita for sandwiches.
Grilled Leg of Lamb with Mint Sauce
Grilled Leg of Lamb is savory, juicy and wonderful. The traditional English Mint Sauce on the side is a delightful kick of flavor, and so much better than store-bought mint jelly! I used a boneless leg of lab from my favorite meat shop D’Artagnan! This is a free-range lamb from Australia. The flavor is clean and beautiful. You can order them fresh or frozen. Grab one when they are on sale and keep in your freezer for a special occasion. I butterflied the boneless roast to make it easier for the marinade to reach all the meat, and also for faster cooking. I prefer char on as much of the surface as possible. We used a digital thermometer to ensure the lamb was cooked to a perfect medium rare.
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Sear on all sides over a hot grill and then roast slow over indirect heat until reaches 140 degrees.
Herb-Crusted Roasted Leg of Lamb Recipe
If you are in charge of the holiday main dish this year, give the hams a break and consider the leg of lamb. This may sound like an exotic, special order cut of meat, but you can find it at most major grocery chains, especially around the holidays. The secret to a perfectly roasted leg of lamb? Cook it low and slow and then turn up the heat so the exterior can brown and form a crust. This flavorful lamb is wonderfully crisp on the outside and tender on the inside. A leg of lamb is the perfect candidate for pre-seasoning, which concentrates the flavor and results in a crispier browned crust. Scoring the fat cap helps the seasoning penetrate the meat. Cutting the meat off the bone can be tricky. After your guests have seen and been suitably impressed with the large bone in roast, return it to the kitchen to carve. Serve the platter of sliced meat with the parsley-mint sauce on the side. If you want to make it easier, ask your butcher to debone the leg of lamb and then truss it together.
Grilled Leg of Lamb
Hi all, I’m finally back. Addison is doing well and we’re getting back into our normal routine. (thank goodness!) I’m catching up from my hiatus and I couldn’t resist sharing this recipe for grilled leg of lamb because in our household we use our Weber Grill year round, and so should you. We cook everything from hot dogs to pizza to vegetables to meat, whole roasts even. I have to say there nothing quite like meat cooked over an open flame. It just tastes better. Leg of lamb is a great roast for grilling. Cooked to a perfect Medium- Medium Rare it is perfect for slicing and eating. It makes great leftovers…might I recommend a lamb sandwich for lunch the next day?
This recipe uses a garlicky herbaceous marinade that infuses the meat with a ton of flavor. This roast is extremely versatile and can be served 12 months a year . I recommend serving it with seasonal vegetables peas in the spring, salads in the summer, potatoes in fall, and root vegetables in winter. To make thing easy, cook your veggies along side the roast on the grill.
I have to highlight using an herb basting mop with this meat. The mop is easily made and makes the roast much more flavorful delivering the basting liquids and herbs throughout the cooking process.
Moroccan Grilled Lamb Chops With Garlic, Mint and Spices
Grilled meats are quite popular in Morocco, and you'll often see grills set up outside neighborhood butcher shops so customers can have small purchases of meat or offal cooked to order for a quick meal. Salt and cumin are usually offered on the side for meats cooked with little or no seasoning—this includes lamb chops.
An easy Moroccan marinade of garlic, lemon juice, mint, and Moroccan spices adds tangy, zesty flavor, helping to transform the chops into a memorable family or company meal.
Select rib or loin lamb chops. Allow the meat to marinate at least several hours (overnight is better) for tender, flavorful results. If weather or time doesn't allow for grilling, you can broil or pan-sear the meat instead.
Moroccan grilled meats are often served with Moroccan mint tea. Consider adding the following side dishes for a complete meal: green bean and new potato saute and zaalouk - cooked salad of eggplant and tomato.
1. In a food processor, pulse the mint with the parsley, garlic and crushed red pepper until finely chopped. Add 1/4 cup plus 2 tablespoons of the olive oil and process to a coarse paste. Add the Parmesan and lemon zest and pulse to combine. Season with salt and pepper.
2. Spread the lamb on a cutting board and, using a paring knife, poke the meat all over on both sides. Using your fingers, work 1/3 cup of the mint pesto into the slashes and crevices. Season the lamb generously with salt and pepper and transfer to a roasting pan. Cover and refrigerate overnight.
3. Meanwhile, transfer the remaining mint pesto to a bowl and stir in the feta and remaining 1/2 cup of olive oil. Season with salt and pepper and refrigerate.
4. Light a grill. Bring the marinated lamb to room temperature, about 1 hour, then brush it all over with olive oil. Season generously with salt and pepper and grill the lamb over a medium-high fire, turning occasionally, for about 20 minutes, or until an instant-read thermometer inserted into the thickest part registers 125? (150? in the thinnest part). Transfer the lamb to a cutting board and let it rest for 10 minutes. Thinly slice the lamb and serve with the feta salsa