MARINATED BUTTERFLIED LEG OF LAMB RECIPE RECIPES

EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB ...

Easy Boneless Honey Marinated Butterflied Leg of Lamb ... image

Try this on the grill, it's awesome! (heat the grill to high, sear the lamb for about 5 minutes on all sides, reduce the grill heat to medium and cook for about 30 minutes for med-rare). Plan ahead the lamb needs to marinade for 24 hours. Since the lamb is butterflied you will need a large baking pan to cook in the oven, to save time as your butcher to butterfly it for you.

Total Time 24 hours 25 minutes

Prep Time 24 hours

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (5 lb) boneless butterflied leg of lamb
1/3 cup honey
1/3 cup vegetable oil
1 lemon, juice of
2 tablespoons Dijon mustard (can use a couple tablespoons more if desired)
1 small onion, chopped
2 tablespoons minced fresh garlic (can use more)
1 tablespoon fresh rosemary
1 teaspoon seasoning salt (or use white salt)
black pepper

Steps:

In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
Add in the lamb and turn to coat in the marinade.
Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
When ready to cook, remove the lamb from the plastic bag and discard marinade.
Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
Set oven to 425 degrees.
Pat the lamb dry with paper towel.
Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
Transfer the lamb to a large greased baking sheet.
Cook the lamb for about 20-25 minutes for medium-rare.
Let rest 15 minutes before slicing.
DELICIOUS!

Nutrition Facts : Calories 700.8, FatContent 33.6, SaturatedFatContent 10.3, CholesterolContent 238.1, SodiumContent 360.2, CarbohydrateContent 18.8, FiberContent 0.5, SugarContent 16.3, ProteinContent 78

GRILLED MARINATED LEG OF LAMB RECIPE RECIPE | EPICURIOUS

Grilled Marinated Leg of Lamb Recipe Recipe | Epicurious image

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Provided by EPICURIOUS.COM

Total Time 10 hr

Cook Time 30 min

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Steps:

Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
Bring lamb to room temperature, about 1 hour, before grilling.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
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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