Best Great Butterflied Leg Of Lamb Marinade A La Phyllis 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

RUTH MACPHERSON'S BUTTERFLIED LEG OF LAMB MARINADE



Ruth Macpherson's Butterflied Leg of Lamb Marinade image

Make and share this Ruth Macpherson's Butterflied Leg of Lamb Marinade recipe from Food.com.

Provided by Oolala

Categories     Lemon

Time P1DT15m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (4 -5 lb) leg of lamb, boned and butterflied
2 garlic cloves, minced
1/4 cup onion, grated
1 teaspoon salt
1 teaspoon fines herbes
1 teaspoon fresh ground black pepper
1/2 teaspoon thyme
1/2 cup vegetable oil
1/2 cup lemon juice

Steps:

  • Trim any excess fat from the lamb and place meat in a shallow dish.
  • Combine the remaining ingredients and mix well.
  • Pour mixture over the lamb and marinate and refrigerate (covered) from at least 1 hour (preferably a few hours) to overnight, turning meat occasionally.
  • Broil or grill about 8 minutes per side, basting with the marinade.
  • Slice meat thinly and serve with mint jelly if you like.

Nutrition Facts : Calories 584, Fat 44.2, SaturatedFat 14.9, Cholesterol 152, Sodium 420.5, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 42.3

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

GRILLED BUTTERFLIED LEG OF LAMB (MARINADE)



Grilled Butterflied Leg of Lamb (Marinade) image

Make and share this Grilled Butterflied Leg of Lamb (Marinade) recipe from Food.com.

Provided by Oolala

Categories     Lamb/Sheep

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
salt, to taste
pepper, freshly ground, to taste
1/2 cup extra virgin olive oil
1 lemon, zest of, freshly grated from entire lemon
4 garlic cloves, crushed
1 tablespoon fresh rosemary leaf, crushed
4 -5 lbs leg of lamb, butterflied
3 lemons, quartered, for garnish (optional)
3 -4 sprigs rosemary, for garnish (optional)

Steps:

  • Prepare marinade in a small bowl by whisking together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Stir in the lemon zest, garlic and rosemary. Store covered in the refrigerator for up to 2 days.
  • Place lamb in a large bowl or shallow baking dish. Add the marinade and coat the meat well. Refrigerate overnight, covered, turning the lamb once or twice in the marinade.
  • Remove meat from the marinade 30 minutes before grilling.
  • Oil the grill and prepare the coals.
  • Drain the marinade from the lamb and reserve. Grill the meat 4" above the coals, about 20 minutes per side for medium-rare meat, basting frequently with reserved marinade. (Check the lamb for doneness after 30 minutes of grilling).
  • To serve, cut the lamb into thin slices and arrange on a decorative platter garnished with the lemon quarters and the sprigs of rosemary.

Nutrition Facts : Calories 579, Fat 44.2, SaturatedFat 15, Cholesterol 152, Sodium 150.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 42.3

GREAT BUTTERFLIED LEG OF LAMB MARINADE A LA PHYLLIS



Great Butterflied Leg of Lamb Marinade a La Phyllis image

My Husband's Aunt Phyllis made a butterflied leg of lamb using this recipe and it was great. Aunt Phyllis originally got this recipe from her cousin in Atlanta. I have used this many times on other cuts of lamb since I don't make leg of lamb often. It's delicious and very easy.

Provided by Oolala

Categories     Lamb/Sheep

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup Dijon mustard
1 teaspoon dried rosemary
1 teaspoon powdered ginger
2 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons soy sauce
1 (5 -6 lb) butterflied leg of lamb, extra fat removed

Steps:

  • In a bowl, combine all ingredients (except the lamb).
  • Mix well and coat the lamb with the mixture.
  • Marinate for 1 hour.
  • Broil in oven or grill meat on BBQ for 10-15 minutes/side until done to your taste.

Nutrition Facts : Calories 595.9, Fat 27.5, SaturatedFat 9.5, Cholesterol 238.1, Sodium 1109, Carbohydrate 3.2, Fiber 1.6, Sugar 0.5, Protein 80

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