Best Grilled Marinated Lamb Brochettes Recipes

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GREEK LAMB BROCHETTES



Greek Lamb Brochettes image

Make and share this Greek Lamb Brochettes recipe from Food.com.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 1/2 lbs boneless leg of lamb, fat and sinew trimmed
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice, fresh
1/2 large onion, grated
2 large garlic cloves, minced
1 teaspoon greek dried oregano
1 teaspoon greek dried thyme

Steps:

  • Cut trimmed lamb into 1 and 1/2 " inch cubes.
  • Mix the lamb and the rest of the ingredients in a glass baking dish.
  • Cover and refrigerate for at least 4 and no more than 8 hours, turning the lamb occasionally.
  • Preheat broiler or prepare barbecue.
  • Divide lamb among six to eight skewers and arrange on grill or broiler pan.
  • Paint with marinade.
  • Broil to desired doneness, turning occasionally and painting with marinade, 9 minutes for medium rare, 12 minutes for medium to medium well.

GRILLED MARINATED LEG OF LAMB



Grilled Marinated Leg of Lamb image

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Categories     Lamb     Garlic     Marinate     Quick & Easy     Lemon     Summer     Grill/Barbecue     Oregano     Gourmet     Easter     Spring     Meat

Yield 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
Special Equipment
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

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.

LAMB BROCHETTES



Lamb Brochettes image

Number Of Ingredients 0

Steps:

  • Cut roasting-quality lamb, such as leg or loin, into 1 1/2-inch chunks. You may wish to marinate them for several hours or overnight, as suggested below; otherwise, season and oil the meat. Thread onto skewers, alternating each piece with a square of blanched bacon (see page 60) and a piece of imported bay leaf. Arrange on an oiled broiling pan or in a hinged rack. Broil 2 inches from heat, turning every 2 minutes for several minutes, until the meat is just springy to the touch.
  • Here is a basic formula that you may vary as you wish. For every 2 pounds of meat, mix the following in a bowl: 2 tablespoons freshly squeezed lemon juice, 1 tablespoon soy sauce, 1 teaspoon ground rosemary, thyme, oregano, or Provençal herbs (see page 44), 2 large cloves puréed garlic, and 1/4 cup vegetable oil.
  • Use fresh-tasting, neutral-flavored oils for cooking, such as light olive, canola, or other vegetable oils. Olive oils for flavoring and salads can be mild or fruity, and since they have become a status symbol, you can pay enormous prices for some of those labeled "extra virgin." Test them out yourself to find the brand or brands that suit you.
  • "EVOO" is contemporary cook talk for "extra virgin olive oil."

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 MARINATED LAMB BROCHETTES



Grilled Marinated Lamb Brochettes image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless lean loin or leg of lamb
16 pearl white onions
3 tablespoons red wine vinegar
1/2 cup dry white wine
2 garlic cloves, crushed
2 teaspoons grated lemon rind
2 teaspoons ground cumin
1 tablespoon chopped fresh rosemary or 1 tablespoon dried
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 teaspoons honey
Salt and freshly ground pepper to taste
2 tablespoons olive oil
1 bunch watercress for garnishing

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.

Nutrition Facts : @context http, Calories 664, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 1689 milligrams, Sugar 24 grams

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