Best Butterflied Leg Of Lamb With Attitude Recipes

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BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY



Butterflied Leg of Lamb With Lots of Garlic and Rosemary image

A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.

Provided by Rita1652

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

6 -7 lbs leg of lamb, boned and butterflied by the butcher
3/4 cup olive oil
1/2 cup red wine
1/4 cup balsamic vinegar
1/3 cup minced fresh rosemary
1/4 cup minced fresh thyme
2 tablespoons honey mustard
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons anchovy paste
10 garlic cloves, crushed
kosher salt
fresh ground pepper

Steps:

  • Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
  • Whisk together all the marinade ingredients in a bowl.
  • Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
  • Massage into meat.
  • Cover and refrigerate overnight.
  • Remove the meat from the refrigerator and allow to come to room temperature.
  • Preheat grill to medium heat.
  • Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
  • My favorite!
  • Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
  • Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
  • Serve immediately.

Nutrition Facts : Calories 906.4, Fat 66.8, SaturatedFat 22.6, Cholesterol 229.6, Sodium 570.1, Carbohydrate 5.1, Fiber 0.5, Sugar 2.2, Protein 64.7

MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB



Mustard-Glazed Butterflied Leg of Lamb image

Though I have not tried this myself, the picture in the book looked delicious. It can be grilled or broiled. This looked like a healthy alternative to other preparations I've seen. From a cookbook entitled The Ultimate Cooking Course, 2003.

Provided by WhoKnew

Categories     Lamb/Sheep

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup Dijon mustard
1 -2 garlic clove, minced
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh rosemary or 1 tablespoon crumbled dried rosemary
salt & pepper, to taste
5 -5 1/2 lbs leg of lamb, boned & butterflied

Steps:

  • Combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. Mix well.
  • Add leg of lamb, secured with skewers, and rub mustard mixture all over it.
  • Cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking).
  • BROILER:.
  • Preheat broiler.
  • Place lamb flat on a rack in foil-lined broiler pan.
  • Spread with any remaining mustard mixture.
  • Cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
  • Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
  • GRILL:.
  • Preheat grill.
  • Place lamb flat on a rack over grill; spread with any remaining mustard mixture.
  • Cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
  • Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.

Nutrition Facts : Calories 816.1, Fat 56.2, SaturatedFat 22.6, Cholesterol 253.3, Sodium 449.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 71.1

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC



Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic image

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

¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

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

GREEK BUTTERFLIED LAMB LEG



Greek Butterflied Lamb Leg image

Recipe video above. This is a terrific, bold Greek marinade for lamb that both tenderises and infuses it with garlicky, herby, lemon flavours. Butterflied lamb leg is a fantastic way to enjoy lamb because the flattened shape means it can be cooked relatively quickly compared to roasting a whole leg. In fact, I think that butterflied lamb leg is one of the best cuts of lamb for the BBQ!

Provided by Nagi

Categories     BBQ/Grilling     Mains

Number Of Ingredients 15

1.5 - 1.8kg / 3 - 3.6 lb butterflied (ie. boneless) lamb leg ((Note 1))
1 tbsp dried oregano
3 large garlic cloves (, minced using garlic press)
2 tsp salt
1 tsp black pepper
1/3 cup fresh lemon juice
1 tbsp zest ((= zest of 1 lemon))
1/2 cup olive oil
1 tbsp oil ((for brushing BBQ or for stove sear))
Lemon (, for garnish)
Oregano leaves (, optional garnish as pictured)
Flatbreads or store bought pita breads
Greek Salad
Tzatziki
More ideas listed in post

Steps:

  • Mix marinade ingredients in a large ziplock bag.
  • Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
  • Seal bag and marinate for 24 hours (3 hours minimum).
  • Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).

Nutrition Facts : ServingSize 187 g, Calories 430 kcal, Protein 37 g, Fat 23 g, SaturatedFat 9.5 g, Cholesterol 168.3 mg, Sodium 411 mg, UnsaturatedFat 11.5 g

EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB



Easy Boneless Honey Marinated Butterflied Leg of Lamb image

Try this on the grill, it's awesome! (heat the grill to high, sear the lamb for about 5 minutes on all sides, reduce the grill heat to medium and cook for about 30 minutes for med-rare). Plan ahead the lamb needs to marinade for 24 hours. Since the lamb is butterflied you will need a large baking pan to cook in the oven, to save time as your butcher to butterfly it for you.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time P1DT25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (5 lb) boneless butterflied leg of lamb
1/3 cup honey
1/3 cup vegetable oil
1 lemon, juice of
2 tablespoons Dijon mustard (can use a couple tablespoons more if desired)
1 small onion, chopped
2 tablespoons minced fresh garlic (can use more)
1 tablespoon fresh rosemary
1 teaspoon seasoning salt (or use white salt)
black pepper

Steps:

  • In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
  • Add in the lamb and turn to coat in the marinade.
  • Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
  • When ready to cook, remove the lamb from the plastic bag and discard marinade.
  • Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
  • Set oven to 425 degrees.
  • Pat the lamb dry with paper towel.
  • Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
  • Transfer the lamb to a large greased baking sheet.
  • Cook the lamb for about 20-25 minutes for medium-rare.
  • Let rest 15 minutes before slicing.
  • DELICIOUS!

Nutrition Facts : Calories 700.8, Fat 33.6, SaturatedFat 10.3, Cholesterol 238.1, Sodium 360.2, Carbohydrate 18.8, Fiber 0.5, Sugar 16.3, Protein 78

BUTTERFLIED LEG OF LAMB



Butterflied Leg of Lamb image

An absolutely marvelous and simple lamb recipe that even people who don't like lamb love, courtesy of my Aunt Stephanie. It's my go-to recipe for Passover Seder, and always gets rave reviews. Best done on a grill, it still works just as well under the broiler, and looks spectacular thanks to the butterflying, regardless of which method you choose. It's also just as yummy cold as freshly cooked, if not even better. I seem to remember this actually serving a lot more than 6-8 people, but this is what another very similar recipe said is the yield. I've never really paid attention to that or the weight of the lamb I've bought, but had to come up with a number for here.

Provided by Wendy H.

Categories     Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

5 -6 lbs leg of lamb, boned, trimmed, and butterflied
1 garlic clove, crushed
3/4 cup oil
1/4 cup red wine vinegar
1/2 cup onion, chopped
2 teaspoons Dijon mustard
2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon pepper, freshly ground
1 bay leaf, crushed

Steps:

  • Place meat fat side down in shallow pan.
  • Mix other ingredients together and pour over lamb.
  • Cover pan tightly and refrigerate overnight, turning at least once.
  • Turn at least once during marinating.
  • Remove from marinade 1 hour before cooking.
  • Prepare grill with hot coals, or preheat broiler.
  • Put meat in broiling pan or on grill fat side up.
  • Sear meat.
  • Baste and broil meat 25-30 minutes for rare meat, or until done, turning half way through.
  • Let stand 10 minutes before slicing and serving.

Nutrition Facts : Calories 1010.4, Fat 78.3, SaturatedFat 25.5, Cholesterol 253.3, Sodium 1011, Carbohydrate 1.7, Fiber 0.4, Sugar 0.6, Protein 70.5

MARTHA'S BUTTERFLIED, ROLLED, AND ROASTED LEG OF LAMB



Martha's Butterflied, Rolled, and Roasted Leg of Lamb image

Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

2 preserved lemons, rinsed
1/2 cup chopped fresh rosemary needles
1/2 cup loosely packed fresh mint leaves
2 cloves garlic
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 boneless butterflied leg of lamb, about 4 pounds, trimmed of excess fat and pounded 1 inch thick
2 lemons, cut into wedges, for serving

Steps:

  • Remove and discard seeds from preserved lemons. Coarsely chop 1 preserved lemon; transfer to a food processor. Add rosemary, mint, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Process until coarsely ground. With processor running, pour in oil in a slow, steady stream; process until a thick paste forms.
  • Spread herb mixture all over lamb; transfer to a 9-by-13-inch baking dish. Cover; refrigerate 8 hours (or overnight).
  • Preheat oven to 450 degrees. Season lamb with salt and pepper. Cut remaining preserved lemon into thin strips; arrange strips over one side of lamb. Starting from one narrow end, roll up lamb. Using kitchen twine, tie lamb crosswise at 1-inch intervals. Season with salt and pepper.
  • Transfer lamb to a roasting pan fitted with a rack just large enough to hold it. Roast in middle of oven for 25 minutes. Add 1/2 cup water to pan; reduce heat to 400 degrees. Continue roasting until an instant-read thermometer inserted into thickest part of meat registers 125 degrees to 130 degrees (for medium-rare), about 35 minutes.
  • Tent with foil. Let rest 25 minutes (internal temperature will rise). Transfer to a cutting board; remove twine. Cut into thin slices. Serve with lemon wedges.

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