Best Grilled Marinated Lamb Recipes

GRILLED MARINATED LEG OF LAMB

Steps:

• Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Bring lamb to room temperature, about 1 hour, before grilling.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
• Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
• Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

MARINATED GRILLED LAMB KABOBS

Steps:

• For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
• Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
• Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
• To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
• Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

MARINATED GRILLED LAMB

Steps:

• In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

GRILLED YOGURT-MARINATED LEG OF LAMB

Steps:

• Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
• Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.

YOGURT-MINT MARINATED GRILLED LEG OF LAMB

Steps:

• Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight.
• Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

GRILLED MARINATED LAMB CHOPS

Steps:

• Clean the lamb chops and put into a large glass pan.
• Squeeze lemons over the meat and let sit 5 minutes.
• Wash chops under running water.
• Mix together the marinade: crushed garlic, chopped parsley, chopped mint, olive oil, salt & pepper to taste.
• Cover lamb chops with marinade and refrigerate up to 24 hours, turning occasionally.
• Grill or broil 4-6 minutes per side.

GRILLED HOISIN-MARINATED BUTTERFLIED LEG OF LAMB

Steps:

• In a bowl whisk together hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.
• Trim as much remaining fat as possible from lamb and in a shallow dish large enough to hold lamb flat spread marinade over both sides of it. Marinate lamb, covered and chilled, at least 4 hours or overnight.
• Prepare grill.
• Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 minutes on each side, or until meat thermometer registers 140°F. for medium-rate meat. (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.) Transfer lamb to a cutting board and let stand 20 minutes before carving.
• Holding a sharp knife at a 45° angle, cut lamb across grain into thin slices. (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)
• To make scallion brushes:
• Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks. Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled. Drain scallions well.
• Garnish lamb with scallion brushes and serve with eggplant.

GRILLED SOY AND GINGER MARINATED RACK OF LAMB SERVED WITH HUNAN STYLE EGGPLANT AND MISO AND PLUM SAUCE

Steps:

• To make the Soy and Ginger Marinade: in a bowl, combine all the ingredients and stir until well blended.
• For the lamb: Wrap the chop bones with aluminum foil. (This will minimize the exposure of bones to the marinade and prevent the bones from turning black during the grilling process.) Marinate the racks of lamb for 1 hour in the refrigerator.
• Preheat the grill. Preheat the oven to 350 degrees F.
• Over high heat, grill the racks of lamb until nicely marked and golden brown in color. Remove the aluminum foil covering the lamb bones. Transfer to a preheated oven to finish cooking to medium rare or desired doneness.
• Cut each rack of lamb into 4 double chop pieces. Serve on a bed of Hunan Style Eggplant, with half the Miso and Plum Sauce drizzled over with Cilantro and Mint Vinaigrette. Garnish with julienne green onions and sprigs of cilantro.
• In a small saucepan, bring water to a boil. Blanch the garlic slices for 30 seconds. Drain. Transfer to a baking tray and allow to cool.
• Preheat the oil in a deep-fryer to 360 degrees F.
• In a small bowl, combine the 3 types of soy sauces. Reserve. In a wok or large saute pan, over high heat, add the peanut oil. Stir-fry the blanched garlic until golden brown. Add the sugar and continue to stir-fry until garlic is well coated. Add the chili paste. Deglaze with rice wine and vinegar. Bring to a boil, then lower to a simmer. Reduce until slightly thickened. Stir in the soy sauce mixture and continue to simmer for another 2 minutes.
• Combine the cornstarch and the water in a small bowl to make a slurry. Stir in the slurry and boil the sauce for 2 to 3 minutes, whisking all the while, to prevent scorching. Add some water if sauce is too thick. Lower to a simmer.
• Deep-fry the eggplant until tender and golden in color. Drain off excess oil. Bring sauce back to a boil and stir in fried eggplant. Lower heat to a simmer and allow sauce to reduce and thicken. Serve immediately.
• In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
• Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
• Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
• In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar, and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.

GRILLED TANDOORI -YOGURT MARINATED LAMB SHOULDER WITH GRILLED ONIONS AND GREEN BEANS

Steps:

• Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes. Set the spices aside to cool and then blend them in a spice grinder.
• Combine the yogurt, lime, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt, and pepper in a medium bowl.
• Poke the lamb several times with a fork and place in a large resealable plastic bag with the garlic and the onions and pour in the yogurt mixture. Move the lamb around in the bag to coat completely and place in the refrigerator to marinate for 4 to 6 hours.
• Remove the lamb and the onions from the marinade and let sit at room temperature for about 20 minutes. Discard the marinade. Heat the grill to high, sear all sides of the lamb and adjust grill to indirect heat, about 350 degrees F. Grill the lamb for about 45 minutes per side for medium. When the lamb is cooked, remove it to a platter to rest for 15 minutes before cutting.
• Add the onions and the lime halves to the grill and cook until caramelized and tender, about 10 minutes. Remove the onions and the limes from the grill and set aside.
• Bring a large pot of salted water to a boil over high heat, add the green beans and cook for 2 minutes. Remove from the pot to an ice bath to stop the cooking. Drain on a paper towels. Heat a large skillet over low heat and add the ghee and the green beans and allow to cook through. Squeeze the juice of 1/2 a grilled lime over the top, toss to coat and transfer to a platter. Garnish with the sesame seeds.
• Slice the lamb and plate with the green beans and onions. Garnish with the remaining grilled limes.

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
• Add lamb, then seal bag, pressing out excess air and turning to distribute marinade.
• Marinate lamb, chilled, turning occasionally, 1 hour.
• Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade.
• When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
• Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
• Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
• Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.
• Cooks' note:
• Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).

GRILLED MARINATED LEG OF LAMB WITH ASPARAGUS AND MINT CHIMICHURRI

Steps:

• 1. Stir together the 7 minced garlic cloves, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a large bowl. Rub the marinade all over the lamb in a bowl, then truss tightly and marinate at least 3 hours in the refrigerator. 2. Preheat a grill for direct and indirect cooking over a medium-heat fire. Grill the lamb over direct heat until nicely charred, about 8 minutes per side, turning often. Then move to indirect heat, cover, and cook until the internal temperature reaches 125 degrees F for medium-rare, about 50 minutes, turning occasionally. Transfer the lamb to a cutting board and let rest 15 minutes.
• 3. Toss the asparagus with the 2 tablespoons olive oil, salt, and pepper. Grill the asparagus until tender, 6 to 8 minutes.
• 4. Pulse the remaining 2 whole garlic cloves in a food processor with the parsley, mint, the remaining 1/2 cup oil, the remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve the lamb, sliced, with the asparagus and chimichurri sauce.

GRILLED MARINATED LAMB CUTLETS

Steps:

• Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
• When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.

SHISH KABOB (GRILLED MARINATED LAMB SKEWERS)

Steps:

• Combine wine, olive oil. lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browne;

SPICE-MARINATED AND GRILLED LAMB CHOPS

Steps:

• Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.
• Let lamb chops sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5-10 minutes.
• Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.
• Do Ahead
• Lamb can be marinated 12 hours ahead. Keep chilled.

MARINATED GRILLED LEG OF LAMB RECIPE - (4.5/5)

Steps:

• 1. Combine everything but the lamb in blender. Whiz until thick and creamy, about a minute. 2. If butcher has tied the leg of lamb, untie it. Lay it out fat side down on a rimmed baking sheet using a sharp knife, slash the thickest parts of the lamb. Pour about half the marine over the meat, and rub it in well with your hands. Turn the lamb over and pour remaining marinade over the fat side, again rubbing it in well. 3. Fold the lamb in thirds and put it into a zip-close bag or shallow pan. Pour remaining marinade from the baking sheet over the lamb. Refrigerate 8-24 hours, turning the bag or flipping the lamb every 2 hours or so. 4. At grilling time, make a hot fire. Unfold the lamb and pat away the excess marinade. Discard remaining marinade. Put the lamb on the grill cut side up and cook for 9 minutes. Turn the lamb over and cook an additional 9 minutes. Transfer the lamb to a platter and allow to rest for 15 minutes before carving.

GRILLED AND MARINATED LEG OF LAMB (BONELESS)

Steps:

• 1. LAMB: Wash and pat dry, sprinkle with salt. Poke with a sharp knife all over and insert garlic pieces
• 2. MARINADE:In a saucepan, combine vinegar, jelly sugar, butter, lemon juice and rind. Bring to a boil. Add mustard and salt.
• 3. Pour over Lamb and marinate 4 hours or preferably overnite...covered and refrigerated.
• 4. Before grilling, remove lamb from marinade and reserve the marinade.
• 5. Grill over low coals, covered with grill lid. TURN OFTEN and baste with marinade for about 1 hour (2 good, dry martinis worth) for med-med rare lamb.

GRILLED MARINATED LAMB BROCHETTES

Steps:

• Cut the lamb into 16 1 1/2-inch cubes.
• Peel the onions, then steam or parboil them until nearly cooked but firm. Drain.
• Combine onions, vinegar, white wine, garlic, grated lemon, cumin, rosemary, thyme, honey, salt and pepper to taste. Blend well, then add the lamb and marinate for 30 minutes or longer.
• Meanwhile, preheat oven broiler or grill to high.
• Drain the meat, reserving the marinade. Thread onto 4 skewers, alternating between the lamb cubes and onions on each skewer.
• Brush the skewers with the oil and the reserved marinade.
• Broil under high heat 3 minutes on each side for rare, brushing often with the marinade. Cook longer if desired.
• Serve immediately. Garnish with the watercress.

GRILLED LAMB BURGERS W/ MARINATED RED ONIONS, DILL & SLICED

Steps:

• Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Gently mix the lamb with the paprika, oregano, garlic, and 1 tsp salt. Shape it into four 1/2 inch thick patties.
• On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 Tb of the dill.
• In a small bowl, toss the onion with the vinegar, sugar, 1/2 tsp salt, and the remaining 1 Tb dill, and let sit at room temperature for 10 to 15 minutes.
• Grill the burgers on one side until they have good grill marks, about 5 minutes. Flip and cook the other side until it has good grill marks, too, and the burgers are just light pink inside (make a nick with a paring knife), about 5 minutes for medium doneness.
• Serve the burgers in the warmed pita with the feta, tomato, cucumber, and a heaping 1 tsp of pickled onions.

MARINATED GRILLED LAMB CUTLETS WITH CREAMED CORN

Steps:

• Put the rosemary, garlic and rapeseed oil in a small bowl, and mash together to release the flavours. Smear over the lamb cutlets, place in a bowl or sealable food bag and leave to marinate.
• For the corn, heat the oil in a non-stick frying pan, add the onion and sauté until softened, about 3 mins. Add the red pepper and stir to coat in the onion mixture. Add a splash of cold water, then cover until the pepper is soft, about 5 mins.
• Put the mixture into a food processor bowl with the sweetcorn and crème fraîche. Blitz until combined and fairly smooth. Return to the heat in a pan and warm to serve.
• Heat a griddle pan. Place the lamb cutlets in the pan and cook until pink or as cooked as you like them. Once cooked, remove from the pan and cover with foil to keep warm. Place the fennel wedges in the griddle pan and griddle until cooked and marked with char lines. Add the tomatoes for the last few mins of cooking. Eat as soon as the lamb is cooked to your liking.