Best Grilled Butterflied Leg Of Lamb With Fresh Mint Pepper Jelly Recipes

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GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8

2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

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 WITH FRESH MINT-PEPPER JELLY



Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly image

Provided by Sara Foster

Categories     Wine     Garlic     Lamb     Dinner     Mint     Rosemary     Meat     Marsala     Grill     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6-8

Number Of Ingredients 15

One 4 1/2 to 5-pound butterflied leg of lamb, trimmed of excess fat and silverskin
8 garlic cloves, cut in half, smashed lightly with the flat side of a knife blade
1/4 cup fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram, and oregano
3 tablespoons olive oil
1/2 cup Marsala or dry red wine
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
Safflower oil or canola oil, for oiling the grill
1 recipe Foster's Seven Pepper Jelly with Fresh Mint (recipe follows)
Foster's Seven Pepper Jelly with Fresh Mint:
1 cup Foster's Seven Pepper jelly or your favorite pepper jelly
1/4 cup chopped fresh mint
3 tablespoons red wine vinegar
1 teaspoon freshly ground black pepper

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.

ELISE'S GRILLED BUTTERFLIED LEG OF LAMB



Elise's Grilled Butterflied Leg of Lamb image

Sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then cook the lamb on lower heat until it is cooked through. In my opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb! For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. Preparation time DOES NOT include the 2 hour marinating time in the refrigerator!

Provided by Lindas Busy Kitchen

Categories     Lamb/Sheep

Time 1h25m

Yield 8-10

Number Of Ingredients 9

1/2 onion
4 garlic cloves, peeled
2 tablespoons fresh rosemary leaves or 1 tablespoon dried rosemary
1 lemon, zest of
1 tablespoon apple cider vinegar
2 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 (5 -6 lb) boneless leg of lamb, butterflied

Steps:

  • Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.).
  • Sprinkle a generous amount of salt and pepper over the lamb.
  • Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat.
  • Seal the bag and refrigerate for 1- 2 hours.
  • Remove lamb from refrigerator, and let come to room temperature (about 20 minutes).
  • When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise.
  • Prepare grill:
  • If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling).
  • If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.
  • Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed.
  • Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.
  • If you are using a charcoal grill, move the roast to the less hot side of the grill.
  • If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F
  • Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
  • Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes.
  • Remove the skewers if you are using any.
  • Cut across the grain, 1/4 -1/2" thick slices.
  • Serve slices on a warm platter; pour meat juices over the slices.
  • Serve with mint jelly or horseradish.

GRILLED BUTTERFLIED LEG OF LAMB WITH MINT



Grilled Butterflied Leg Of Lamb With Mint image

Provided by Moira Hodgson

Categories     dinner, main course

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 8

1 leg of lamb (about six pounds), boned so that it lies flat
2 tablespoons Dijon mustard
1 tablespoon dark soy sauce
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons fresh rosemary
Freshly ground pepper to taste
About 30 mint leaves (enough to cover the base of a serving dish)

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.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 243 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

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

1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
4 garlic, minced
Coarse salt and ground pepper
1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat

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

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