Best Grilled Top Round Lamb Recipes

Grilled Top-Round Lamb image

Provided by Martha Stewart

Number Of Ingredients 7

2 top rounds of lamb (about 1 1/2 pounds each), rinsed and patted dry
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
1 cup loosely packed fresh mint leaves, coarsely chopped, plus sprigs for garnish
1 tablespoon coarse salt
Freshly ground pepper
Yellow and red grape tomatoes, for garnish (optional)

Steps:

Heat grill to medium-high. Rinse lamb, and pat dry with paper towels. In a shallow dish, whisk together oil and mustard. Stir in mint and salt; season with pepper. Place lamb in dish, and rub mixture evenly over meat.
Place lamb on grill, and cover grill (to help the inside of the lamb cook before the outside begins to char). Grill, turning the lamb as it cooks, until it is dark brown outside and pink inside, about 12 minutes per side for medium-rare, depending on heat of grill. The meat should register 123 degrees on an instant-read thermometer (for medium-rare).
Transfer the lamb to a carving board, and let rest 15 minutes before slicing. Transfer lamb to a large serving platter, and garnish with mint sprigs and grape tomatoes, if desired.

Grilled Butterflied Top Round of Lamb image

Provided by Shelley Wiseman

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 (1 3/4-pound) top round of lamb
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
3 garlic cloves
2 tablespoons thick yogurt such as Greek
Equipment: an electric coffee/spice grinder

Steps:

Prepare a gas grill for indirect-heat cooking by preheating all burners on high, covered, 10 minutes.
Butterfly lamb horizontally through middle (without cutting all the way through, so piece opens out like a book to double its size and is 1 to 1 1/2 inches thick). Pierce meat in several places with tip of a sharp knife (so seasoning will penetrate).
Finely grind together cumin, coriander, and peppercorns in grinder. Mince and mash garlic to a paste with 1 teaspoon salt, then stir together with ground spices and yogurt in a bowl to make a paste.
Rub paste all over lamb.
Reduce grill heat to medium-high and oil grill rack. Sear lamb over middle burner, covered, turning once, until well browned, 2 to 3 minutes total.
Turn off middle burner (burner under lamb if there are only 2) and grill, covered, until an instant-read thermometer inserted into center of meat registers 120 to 125°F for medium-rare, 4 to 6 minutes more. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.
Serve with: orzo with feta, tomatoes, and dill , corn on the cob