Best Grilled Leg Of Lamb With Hot Red Pepper Relish Recipes
GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
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.
PEPPER-COATED BONELESS LEG OF LAMB
A great holiday entree, or grilled in the summertime. Pink, green or white peppercorns can be found in spice shops or bottled in some grocery store spice sections.
Provided by Outta Here
Categories Lamb/Sheep
Time P1DT1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Untie lamb and unroll.
- With a mortar and pestle, crush the peppercorns together. Combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. Place the lamb flat in the marinade and marinate overnight (or 2 days) , turning occasionally.
- Preheat oven to 350°F
- Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
- Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
- Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
- Roast until done, about 18 minutes per pound.
- Remove lamb to a cutting board to rest and place roasting pan on stove-top. Heat marinade in roasting pan, stirring to get brown bits from bottom of pan. Serve juices with lamb.
- (Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard.).
Nutrition Facts : Calories 676.2, Fat 48.5, SaturatedFat 21.1, Cholesterol 195.6, Sodium 704.5, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 52
GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH
Categories Food Processor Lamb Marinate Backyard BBQ Bell Pepper Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 15
Steps:
- Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
- In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.
- Prepare grill.
- Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Serve lamb, thinly sliced across the grain, with relish.
- In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
- Serve relish chilled or at room temperature.
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