Best Spice Rubbed Butterflied Leg Of Lamb Recipe Epicuriouscom Recipes

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SPICE-RUBBED BUTTERFLIED LEG OF LAMB



Spice-Rubbed Butterflied Leg of Lamb image

This is Bruce Aidell's recipe. I wish I could take credit! This recipe is so incredible that even those that "don't like lamb" will LOVE it! My kids fight over it. The marinade takes a bit of time to make but it is sooooo worth it! I posted it here because I had a hard time locating it. I have seen a few that are similar, but not quite the same. Enjoy!!!

Provided by Tantric1

Categories     Easy

Time P1DT30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 (4 1/2-5 lb) boneless leg of lamb, butterflied, fat and sinew trimmed

Steps:

  • Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
  • Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
  • Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

Nutrition Facts : Calories 970.1, Fat 76.7, SaturatedFat 27.9, Cholesterol 234.7, Sodium 1398.9, Carbohydrate 6.3, Fiber 1.9, Sugar 1.2, Protein 62

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE



Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

Steps:

  • For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
  • Preheat the oven to 450 degrees F.
  • Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
  • For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
  • For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

BUTTERFLIED LEG OF LAMB



Butterflied Leg of Lamb image

Categories     Lamb     Red Wine     Summer     Grill/Barbecue     Soy Sauce     Parade

Yield Makes 8 servings

Number Of Ingredients 5

3/4 cup each dry red wine and soy sauce
4 large cloves of garlic, crushed
1 tablespoon coarsely ground black pepper
10 tablespoons coarsely chopped flat-leaf parsley
1 butterflied leg of lamb (about 4 to 5 pounds)

Steps:

  • 1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
  • 2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic image

Categories     Garlic     Lamb     Marinate     Kid-Friendly     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Thyme     Gourmet     Small Plates

Yield Serves 8

Number Of Ingredients 10

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Steps:

  • Make herb rub:
  • Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
  • Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
  • Prepare grill.
  • Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.

LEG OF LAMB WITH GARLIC AND ROSEMARY



Leg of Lamb with Garlic and Rosemary image

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

MOROCCAN BUTTERFLIED LEG OF LAMB



Moroccan Butterflied Leg of Lamb image

Moroccan food can be pungent and spicy. But in this recipe, the spices infuse the lamb as it cooks gently over indirect heat. A perfect and authentic accompaniment would be couscous with golden raisins. From Weber's Art of the Grill, one of my favorite grilling cookbooks. PREP TIME DOES NOT INCLUDE 1 HOUR MARINATING TIME

Provided by Jostlori

Categories     Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
1/2 teaspoon whole cloves
3 tablespoons garlic, minced
2 large oranges, grated zest only
1 teaspoon kosher salt
1/4 cup olive oil
3 -4 lbs leg of lamb, boneless and butterflied

Steps:

  • Make the paste: In a medium sauté pan over medium heat, toast the coriander seeds, peppercorns and cloves. Shake the pan occasionally, until the spices begin to smoke, about 2-3 minutes. Transfer to a mortar or spice grinder and grind. Transfer to a small bowl and mix in the garlic, orange zest, salt and olive oil.
  • Spread the leg of lamb flat. Trim the excess fat and sinew from the inside and the outside. With the fat side facing down, use a sharp knife to make several horizontal slits at a 45 degree angle into the thickest parts of the lamb, until the meat is of even thickness. With a meat mallet, pound the lamb to an even thinness of about 1 1/2 inches.
  • Spread the spice paste evenly over both sides of the lamb. Wrap in plastic wrap and refrigerate for at least 1 hour, or as long as 8 hours.
  • Grill the lamb, fat side down first, directly over medium heat, turning once. The lamb will take 15-25 minutes to reach medium rare.
  • Remove the lamb from the grill and let it rest for 5 minutes before slicing. Carve the meat on a slight diagonal across the grain. Serve warm.

Nutrition Facts : Calories 572.8, Fat 39.8, SaturatedFat 14.4, Cholesterol 152, Sodium 518.4, Carbohydrate 9, Fiber 1.9, Sugar 5.8, Protein 43.1

OLIVE-AND-SPICE-RUBBED LEG OF LAMB



Olive-and-Spice-Rubbed Leg of Lamb image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 11

3 cloves garlic
2 teaspoons paprika
2 teaspoons coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
Kosher salt and freshly ground pepper
1/2 cup pitted mixed green and black olives
1/2 cup fresh parsley
1/4 cup fresh cilantro
Juice of 1 lemon
6 tablespoons unsalted butter, softened
1 5- to 7-pound boneless leg of lamb, butterflied and trimmed of surface fat (have the butcher do this for you)

Steps:

  • Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
  • Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
  • Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
  • Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
  • Photography by Con Poulos

BUTTERFLIED LEG OF LAMB WITH ROSEMARY



Butterflied Leg of Lamb with Rosemary image

Categories     Herb     Lamb     Rosemary     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3/4 cup dry red wine
1/2 cup extra-virgin olive oil
1/3 cup coarse-grained mustard
1/4 cup red wine vinegar
4 tablespoons fresh rosemary leaves (6 sprigs)
2 tablespoons drained green peppercorns in brine
1 tablespoon dried oregano
2 large garlic cloves
1 4-to 5-pound leg of lamb, boned, butterflied, trimmed of excess fat

Steps:

  • Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes.
  • Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, making certain all parts of lamb are covered with marinade. Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking.
  • Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle both sides of lamb generously with salt and pepper. Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130°F for medium-rare, turning occasionally, about 20 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices.

SPICED BUTTERFLIED LEG OF LAMB



Spiced Butterflied Leg of Lamb image

Marinating is a wonderful way to tenderize leg of lamb and other less expensive (and tougher) cuts of meat before grilling or broiling. Grilled lemons and lemon orzo complement the robust lamb.

Yield serves 4

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
1 tablespoon fennel seeds, crushed
1 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 1/2 pounds butterflied leg of lamb
Vegetable oil, for grill
2 lemons, quartered
1 lemon
Coarse salt and freshly ground pepper
1 cup orzo
1 tablespoon olive oil
2 scallions, trimmed and thinly sliced
(serves 4)

Steps:

  • In a shallow dish, combine olive oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. Add lamb, and turn to coat. Marinate at room temperature 30 minutes (or refrigerate, covered tightly, up to overnight and bring to room temperature before grilling).
  • Heat grill to medium-low (see page 367 for instructions); lightly oil grates. Place lamb on grill. Cover, and cook until an instant-read thermometer inserted in thickest part registers 130°F for medium-rare, 6 to 8 minutes per side. Transfer lamb to a plate, and cover loosely with aluminum foil; let rest 5 minutes.
  • Meanwhile, grill lemon wedges until cut sides are marked, about 1 minute per side. Thinly slice lamb, and serve with grilled lemon wedges.
  • Use a vegetable peeler to remove peel from half the lemon in wide strips (leaving the bitter white pith behind). Thinly slice peel with a sharp knife. Halve lemon, and squeeze to extract 2 tablespoons juice.
  • Bring a large saucepan of water to a boil; add a generous amount of salt. Add orzo and lemon peel. Cook until orzo is al dente according to package instructions; drain, and return to pan.
  • Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine. Serve warm or at room temperature.

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