Best Grilled Leg Of Lamb Spinach And Stilton Salad With Garlic Croutons Chilled Melon Soup With Prosciutto Recipes

GRILLED LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO

Steps:

• Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
• For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
• About two hours before grilling, remove the lamb from the refrigerator.
• Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate.
• Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill.
• When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare).
• For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do).
• Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving.
• To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.

GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, AND SAGE

Steps:

• Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
• Transfer 1/2 cup marinade to small bowl; reserve for sauce.
• Cover and chill.
• Place leg of lamb in 2-gallon resealable plastic bag.
• Pour remaining marinade into bag; seal.
• Turn bag to coat, arranging lamb in 1 flat piece.
• Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
• Combine reserved 1/2 cup marinade and beef broth in small saucepan.
• Boil until reduced to 3/4 cup, about 12 minutes.
• Cool, cover, and chill.
• Prepare barbecue (medium heat).
• Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
• Open lamb like book and sprinkle on both sides with salt and pepper.
• Transfer lamb to grill.
• Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
• Transfer to work surface; let rest 10 minutes.
• Rewarm sauce.
• Whisk in butter and remaining 1 tablespoon chopped sage.
• Season to taste with salt and pepper.
• Thinly slice lamb against grain. Transfer to platter.
• Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.

GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY

Steps:

• Combine garlic, rosemary, salt and pepper in small bowl. Mash with fork to form coarse paste. Place lamb in shallow baking dish. Spread half of garlic paste over each side. Cover and refrigerate at least 2 hours or overnight. Bring to room temperature before cooking.
• Prepare barbecue (medium-high heat). Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130ºF for medium-rare, turning occasionally, about 25 minutes. Let stand 10 minutes. Cut on diagonal into thin slices and serve.
• Variation:.
• Add 2/3 cup red wine, 1/4 cup red wine vinegar, and 3/4 cup olive oil to the marinade. Refrigerate overnight.

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.