Best Sue Millar Perrys Grilled Butterflied Leg Of Lamb Recipes

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 BUTTERFLIED LEG OF LAMB

Steps:

• Make sure your lamb has been butterflied evenly so when it cooks evenly.
• Place all ingredients except olive oil into blender or food processor.
• Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
• Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
• On a very hot grill sear lamb then cook covered at medium careful not to scorch.
• Cook until thermometer registers rare.
• Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.

GRILLED BUTTERFLIED LEG OF LAMB WITH TOMATO-FENNEL VINAIGRETTE

Steps:

• For lamb:
• Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature 1 hour before grilling.
• For vinaigrette:
• Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer to medium saucepan. Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside.
• Prepare barbecue (medium-high heat). Place lamb on grill rack. Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130°F for medium-rare, turning occasionally, about 25 minutes. Transfer lamb to cutting board; let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves.
• Cut lamb crosswise into 1/2-inch-thick slices. Transfer to platter. Spoon vinaigrette over and serve.

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

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.

GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
• Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
• Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.

GRILLED BUTTERFLIED LEG OF LAMB WITH HERBS

Steps:

• Lay the lamb out flat and sprinkle with salt and pepper on all sides.
• Put the oil in a baking dish large enough to hold the lamb. Add the lamb and sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so it is evenly coated with the ingredients. Marinate in a cool place for one or two hours, or up to six hours in a refrigerator. If refrigerated, let the lamb return to room temperature before cooking.
• Preheat a charcoal grill or the oven broiler.
• Remove lamb from marinade and reserve marinade. If a grill is used, put the lamb flat on the grill. If the broiler is used, place the lamb under the broiler 4 to 5 inches from the heat. Cook the lamb uncovered on the grill or under the broiler about 15 minutes. Turn and cook 10 to 15 minutes on the second side. For medium or well-done meat, cook longer.
• Meanwhile, bring the reserved marinade to a boil in a baking pan large enough to hold the lamb, stirring. Remove from heat, and swirl in butter and parsley. Transfer the lamb to the marinade pan, cover loosely with foil and keep warm. Let the meat rest 10 to 15 minutes before serving. Slice thinly and serve with the pan gravy.

GRILLED BUTTERFLIED LEG OF LAMB WITH MINT

Steps:

• Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
• Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
• Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.

MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB

Steps:

• Combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. Mix well.
• Add leg of lamb, secured with skewers, and rub mustard mixture all over it.
• Cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking).
• BROILER:.
• Preheat broiler.
• Place lamb flat on a rack in foil-lined broiler pan.
• Spread with any remaining mustard mixture.
• Cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
• Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
• GRILL:.
• Preheat grill.
• Place lamb flat on a rack over grill; spread with any remaining mustard mixture.
• Cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
• Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.

SUE MILLAR PERRY'S GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• Combine the wine, soy sauce, oil, garlic and herbs and pour over the lamb in a shallow glass or enamel pan (aluminum will react with acidity in the wine and affect the taste). Refrigerate, covered, for 6 hours, turning the lamb occasionally.
• Prepare coals for grilling. Drain the lamb and reserve the marinade. Place the lamb on the grill 4 inches above the coals. Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade. Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.