GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE RECIPE ...
Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.
Provided by Melissa Clark
Total Time 45 minutes
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
- Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
- Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it’s done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.
Nutrition Facts : @context http//schema.org, Calories 400, UnsaturatedFatContent 16 grams, CarbohydrateContent 5 grams, FatContent 30 grams, FiberContent 1 gram, ProteinContent 28 grams, SaturatedFatContent 11 grams, SodiumContent 566 milligrams, SugarContent 2 grams
LAMB PITAS WITH YOGURT SAUCE RECIPE: HOW TO MAKE IT
The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen. —Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 06 hours 35 minutes
Prep Time 35 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, cook and stir onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining 1/4 tsp. salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture.
Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 383 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 766mg sodium, CarbohydrateContent 39g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 31g protein. Diabetic exchanges 3 lean meat
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