GRILLING LAMB ROAST RECIPES
GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE - CAL ...
Instead of butterflying a boned leg of lamb and cooking it whole, Cal Peternell carefully cuts along the four natural muscle separations (they're easily visible) and pulls the four pieces apart with his fingers. Grilling the lamb this way is quicker, makes it easier to determine doneness, and simplifies carving. Plus the meat develops a mellow flavor and lots of delicious crust.Plus: More Grilling Recipes and Tips
Provided by Cal Peternell
Total Time 4 hours 45 minutes
Yield 6 to 8
Number Of Ingredients 5
Steps:
- Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.
- In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
- Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.
MARINATED GRILLED LAMB RECIPE: HOW TO MAKE IT
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.—Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 40 minutes
Prep Time 10 minutes
Cook Time 01 hours 30 minutes
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Nutrition Facts : Calories 225 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 304mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 26g protein. Diabetic Exchanges 4 lean meat
More about "grilling lamb roast recipes"
GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE - CAL ...
Instead of butterflying a boned leg of lamb and cooking it whole, Cal Peternell carefully cuts along the four natural muscle separations (they're easily visible) and pulls the four pieces apart with his fingers. Grilling the lamb this way is quicker, makes it easier to determine doneness, and simplifies carving. Plus the meat develops a mellow flavor and lots of delicious crust.Plus: More Grilling Recipes and Tips
From foodandwine.com
Reviews 5
Total Time 4 hours 45 minutes
From foodandwine.com
Reviews 5
Total Time 4 hours 45 minutes
- Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.
See details
MARINATED GRILLED LAMB RECIPE: HOW TO MAKE IT
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.—Taste of Home Test Kitchen
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Dinner
Cuisine Mediterranean
Calories 225 calories per serving
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Dinner
Cuisine Mediterranean
Calories 225 calories per serving
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
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GRILLED LAMB LOINS RECIPE | MARTHA STEWART
A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.
From marthastewart.com
Reviews 0
Total Time 1 hours 25 minutes
Category Lamb Recipes
From marthastewart.com
Reviews 0
Total Time 1 hours 25 minutes
Category Lamb Recipes
- Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving.
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GRILLED MARINATED LEG OF LAMB RECIPE RECIPE | EPICURIOUS
The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.
From epicurious.com
Reviews 3.9
Total Time 10 hr
From epicurious.com
Reviews 3.9
Total Time 10 hr
- Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
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BEST ROAST LAMB RECIPE - HOW TO COOK ROAST LAMB
For an impressive holiday spread, start with this Roast Lamb from Delish.com.
From delish.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category gluten-free, low sugar, nut-free, weeknight meals, winter, dinner, main dish, meat, roasted
Cuisine American
From delish.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category gluten-free, low sugar, nut-free, weeknight meals, winter, dinner, main dish, meat, roasted
Cuisine American
- Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb. In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour. Let rest 15 minutes, remove twine, then slice roast and serve.
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ROAST LAMB RECIPE - NYT COOKING
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild.
More Easter lamb recipes and how to carve a leg of lamb.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
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GREEK LAMB ROTISSERIE/GRILL METHODS RECIPE - FOOD.COM
This Greek-style marinade has strong flavors to complement the strong flavor of lamb.
Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 273.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 273.1 per serving
- Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won’t have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
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MELT-IN-YOUR-MOUTH GRILL ROASTED LEG OF LAMB
Sep 15, 2015 · Proven Methods For Making Melt-In-Your-Mouth Grill Roasted Leg of Lamb 1) Bone-in. One way to cook a leg of lamb is to trim off the exterior fat cap, flavor the exposed muscle meat with a rub... 2) Boneless roast. You can buy boneless legs, and that’s what I usually do. When you buy boneless leg it ...
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HERBED GRILL-ROASTED LAMB - RECIPE - FINECOOKING
Jul 01, 1998 · Ingredients. 1/2 cup lightly packed flat-leaf parsley or basil leaves. 2 Tbs. fresh rosemary leaves. Grated zest of 1 lemon. 4 cloves garlic. 2 Tbs. cracked or crushed black peppercorns. 2 Tbs. lightly crushed mustard seeds. 2 Tbs. olive oil. 2 tsp. salt.
From finecooking.com
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When ready to cook, set Traeger temperature to 500°F and preheat with the lid closed for 15 minutes. Place the leg of lamb on the grill and cook for 30 minutes.
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Feb 28, 2019 · Roast Leg of Lamb 1. Roast Leg of Lamb. This simple recipe is as easy as it gets. Slivers of garlic are inserted into the meat before it's... 2. Chef John's Roasted Leg of Lamb. Chef John flavors this boneless lamb roast with pomegranate molasses, garlic,... 3. Roast Leg of Lamb with Rosemary. An ...
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GRILLED LEG OF LAMB | TIPS & TECHNIQUES | WEBER GRILLS
Lamb is a meat that really shines when it is cooked to medium rare, around 130-135 F. In order to avoid over cooking, use an iGrill. This keeps the grill lid down while still maintaining an ever critical eye over the grilling process. Keep the grill at medium heat, around 350-450 degrees.
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Apr 06, 2019 · Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan.
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From damndelicious.net
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ROASTS | AUSTRALIAN LAMB - RECIPES, COOKING TIPS AND MORE
Roast lamb with lemon and honey. Serves 6. Prep Time 15 mins. Cooking Time 120mins. 1 star 2 star 3 star 4 star 5 star. Butterflied lamb leg with roasted vegetables. Serves 8. Prep Time 20 mins. Cooking Time 40mins.
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From australianlamb.com.au
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LAMB RECIPES FOR PELLET GRILLS | TRAEGER GRILLS
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PERFECT BONELESS LEG OF LAMB ROAST RECIPE AND COOKING ...
Apr 01, 2015 · Approximate Cooking Time Per Pound – Listed By Total Roast Weight (Sear for 15 minutes in pre-heated 450 degree oven then adjust roasting temperature to 325 degrees F for remaining cooking time) – Remember to start checking internal temperature 1/2 before cooking time ends! Cooking Multiple Lambs: If cooking more than one lamb roast in the same roasting pan, treat each lamb roast as ...
From whatscookingamerica.net
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