Best The Best Bbq Leg Of Lamb Recipes

THE BEST BBQ LEG OF LAMB

The Best BBQ Leg of Lamb image

The name says it all. The meat must marinate for at least 24 hours prior to cooking. Thank you Sheryl for the recipe. Based on a recent review to clarify the tomato sauce is tomato ketchup not puree.

Provided by Wendys Kitchen

Categories Lamb/Sheep

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 kg butterflied leg of lamb
1/4 cup oil
1 cup apple cider vinegar
3/4 cup brown sugar
1/2 cup tomato sauce
1/2 cup chutney
3 crushed garlic cloves
3 teaspoons salt
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 tablespoon ground coriander
2 teaspoons mustard powder
2 teaspoons ground ginger
2 teaspoons mixed herbs

Steps:

Marinate at least for 1 day.
Best on BBQ slowly cooked over a low flame for a few hours.
Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
Absolutely delicious.

Nutrition Facts : Calories 504.8, Fat 21.4, SaturatedFat 6.8, Cholesterol 157.5, Sodium 1162.7, Carbohydrate 23.2, Fiber 0.9, Sugar 20.7, Protein 51.9

BBQ OR ROASTED SPICED LEG OF LAMB

BBQ or Roasted Spiced Leg of Lamb image

Delicious either roasted or barbecued. Check internal temperature. You want it to be pink (160°F). Remember that it continues to cook a bit after you remove it from the cooking source Don't be shy with the garlic. Try serving a bit of Horseradish on the side as well as mint jelly. In the pictures I cooked a very small leg just large enough for 2 people.It was excellent

Provided by Bergy

Categories Lamb/Sheep

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (4 lb) butterflied leg of lamb
6 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon rosemary
salt & pepper
1/4 cup wine (if roasting)
1/2 cup water (if roasting)

Steps:

Place the Lamb fat side down on a plate or Pyrex dish.
Mix garlic with the oil.
Salt & pepper.
Work the mixture into the folds covering the lamb surface completely.
Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.
To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast.
To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast).
Let stand 5 minutes before carving.
Check internal temperature: 160°F is medium rare - just pink.

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

Ingredients

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.