Best Ruth Macphersons Butterflied Leg Of Lamb Marinade Recipes

Ruth Macpherson's Butterflied Leg of Lamb Marinade image

Provided by Oolala

Categories Lemon

Time P1DT15m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (4 -5 lb) leg of lamb, boned and butterflied
2 garlic cloves, minced
1/4 cup onion, grated
1 teaspoon salt
1 teaspoon fines herbes
1 teaspoon fresh ground black pepper
1/2 teaspoon thyme
1/2 cup vegetable oil
1/2 cup lemon juice

Steps:

Trim any excess fat from the lamb and place meat in a shallow dish.
Combine the remaining ingredients and mix well.
Pour mixture over the lamb and marinate and refrigerate (covered) from at least 1 hour (preferably a few hours) to overnight, turning meat occasionally.
Broil or grill about 8 minutes per side, basting with the marinade.
Slice meat thinly and serve with mint jelly if you like.

Nutrition Facts : Calories 584, Fat 44.2, SaturatedFat 14.9, Cholesterol 152, Sodium 420.5, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 42.3

Butterflied Leg of Lamb With Lots of Garlic and Rosemary image

Provided by Rita1652

Categories Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

6 -7 lbs leg of lamb, boned and butterflied by the butcher
3/4 cup olive oil
1/2 cup red wine
1/4 cup balsamic vinegar
1/3 cup minced fresh rosemary
1/4 cup minced fresh thyme
2 tablespoons honey mustard
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons anchovy paste
10 garlic cloves, crushed
kosher salt
fresh ground pepper

Steps:

Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
Whisk together all the marinade ingredients in a bowl.
Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
Massage into meat.
Cover and refrigerate overnight.
Remove the meat from the refrigerator and allow to come to room temperature.
Preheat grill to medium heat.
Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
My favorite!
Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
Serve immediately.