Broiled And Slow Roasted Butterflied Leg Of Lamb With Cumin And Garlic Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC



Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic image

Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Meat and Poultry Recipes     Lamb     Leg

Yield 14

Number Of Ingredients 9

¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

Steps:

  • Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
  • Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
  • Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
  • Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
  • As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 2.2 g, Cholesterol 105.6 mg, Fat 22.8 g, Fiber 0.7 g, Protein 29.5 g, SaturatedFat 8.4 g, Sodium 493.5 mg, Sugar 0.1 g

BUTTERFLIED LEG OF LAMB ROASTED WITH GINGER AND GARLIC



Butterflied Leg of Lamb Roasted With Ginger and Garlic image

Excellent for Spring. Ask the butcher to butterfly the leg (removing the bone and opening the leg to make a flat piece of meat) and then back home spend five minutes with a sharp knife trimming up his or her handiwork. You will divide the leg into individual sections, following the muscles. There's a bit of waste, but you end up with pure meat and a judicious amount of fat, which helps baste the roasting meat, plus the end result is so much easier to carve than a whole leg with bones in it.

Provided by Oxford

Categories     Lamb/Sheep

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 7

6 tablespoons extra virgin olive oil
2 tablespoons minced rosemary
4 tablespoons finely minced fresh ginger
1 tablespoon minced garlic
4 teaspoons kosher salt, divided
2 teaspoons fresh ground black pepper
7 lbs leg of lamb, butterflied

Steps:

  • Put the oil in a small pan over medium heat. When hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. Sauté for 1 minute, then remove from the heat. Allow the mixture to cool, then rub the paste into the lamb. Cover loosely and refrigerate for at least 4 and up to 24 hours.
  • Take the lamb out of the fridge 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400°F.
  • Set a large nonstick saucepan over high heat and heat the pan for 2 minutes. Keeping the heat high, sear the lamb on both sides in batches. Scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
  • Arrange the lamb on a sheet pan and put in the oven to roast. Start checking the smaller pieces for doneness after 10 minutes. The largest piece will take about 20 minutes. If you have a meat thermometer, use it now. My thermometer broke about 6 years ago (memo from the school of antique cooking habits) so I use a metal trussing skewer. I stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. If the metal is warm, the meat is done. This trick caused an uproar of consternation in the catering office, prompting a chorus of "How warm?" -- so maybe a meat thermometer is the way to go. Aim for 350°F.
  • Allow the lamb to rest for 20 minutes. Thinly slice and serve warm or at room temperature.

Nutrition Facts : Calories 893.1, Fat 63.7, SaturatedFat 24.4, Cholesterol 265.9, Sodium 1099.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 73.9

CHEF JOHN'S ROASTED LEG OF LAMB



Chef John's Roasted Leg of Lamb image

I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 10h20m

Yield 8

Number Of Ingredients 13

¼ cup pomegranate molasses
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon Aleppo pepper
1 teaspoon dried mint
1 teaspoon ground cumin
1 (5 pound) boneless leg of lamb, butterflied
kitchen twine
salt to taste
water as needed
1 tablespoon pomegranate molasses, or as needed

Steps:

  • Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
  • Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
  • Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
  • Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
  • Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
  • Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic image

I went to a cookout last weekend and this was the main dish. This lamb was perhaps the best I've ever tasted. Juicy, succulent, and full of flavor thanks to the herbs garlic and lemon. I begged the host for the recipe, and here it is for you. Note: I would cook this a little longer for medium meat...just my preference. Also, you might want to secure the meat lengthwise with 2 skewers and widthwise with 2 skewers so it doesn't fall apart on the grill.

Provided by yooper

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

8 cloves garlic
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon fresh ground black pepper
1 tablespoon coarse salt (such as kosher or sea)
3 tablespoons olive oil
7 -8 lbs leg of lamb, trimmed of all fat,boned,and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

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 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 for 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 inserted into thickest part of meat registers 125 for medium-rare.
  • (Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 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.

Nutrition Facts : Calories 851, Fat 58.7, SaturatedFat 23.7, Cholesterol 265.9, Sodium 1099.8, Carbohydrate 2, Fiber 0.5, Sugar 0.2, Protein 74.1

More about "broiled and slow roasted butterflied leg of lamb with cumin and garlic food"

ROASTED BUTTERFLIED LEG OF LAMB RECIPE - THE SPRUCE EATS
roasted-butterflied-leg-of-lamb-recipe-the-spruce-eats image
Web Jan 6, 2023 Simply drizzle olive oil on the vegetables of your choice and season with salt and pepper. Ingredients 1 small onion, chopped 3 cloves garlic, minced 1/4 cup olive oil 1/4 cup red wine vinegar 3 tablespoons …
From thespruceeats.com
See details


BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH …
Web Dec 25, 2010 I made this few days ago, it was the best leg of lamb I have ever had, and I have been eating lamb all my life. My whole family loved it, they said it was very …
From allrecipes.com
5/5
See details


BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND …
Web Feb 11, 2019 - Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter …
From pinterest.com
See details


BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND …
Web For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg …
From janeto.dcmusic.ca
See details


BROILED MARINATED LEG OF LAMB RECIPE - FOOD.COM
Web 1 (4 lb) boneless leg of lamb, butterflied (4 pounds) directions Combine oil, lemon juice, mustard, garlic, oregano and pepper in a plastic food-storage bag. Place lamb in bag, …
From food.com
See details


BROILED OR GRILLED BUTTERFLIED LAMB RECIPE - FOOD.COM
Web Place the lamb, fat side down, on the broiler pan grill rack. Cook, turning once, until well seared but still juicy and pink on the inside, about 12 minutes on each side. (Cook a few …
From food.com
See details


BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH …
Web Jan 31, 2010 I didn't cook this recipe, another person did at the food bank that I work in; for our soup kitchen on Friday. I have eaten leg of lamb, lamb chops, and lamb all of my …
From allrecipes.com
See details


GRILLED BUTTERFLIED LEG OF LAMB WITH ROSEMARY, GARLIC, AND …
Web Aug 30, 2018 Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree …
From seriouseats.com
See details


SLOW-ROASTED BONELESS LEG OF LAMB RECIPE - SERIOUS EATS
Web May 9, 2022 1 whole butterflied boneless leg of lamb, carefully trimmed of internal fat and connective tissue, 10 to 12 pounds Directions Adjust oven rack to lower-middle position …
From seriouseats.com
See details


GREEK BUTTERFLIED LAMB LEG | RECIPETIN EATS
Web Jan 22, 2021 Mix marinade ingredients in a large ziplock bag. Add lamb, massage bag well to get the marinade into all the meat cracks and crevices. Seal bag and marinate for …
From recipetineats.com
See details


BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH …
Web Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic Photos - Allrecipes.com Skip to main contentNew> this month Follow us on: Get the Allrecipes …
From allrecipes.com
See details


BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH …
Web Mar 2, 2010 I always cringed whenever I heard we were having lamb for dinner - I hated lamb - period - so I avoided eating it at all costs while growing up and well into my adult …
From allrecipes.com
See details


BROILED AND SLOW ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN …
Web For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg …
From food-recipe.info
See details


BROILED & SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND …
Web Oct 2, 2018 - INGREDIENTS 1/4 cup olive oil 8 cloves garlic, minced 2 1/2 teaspoons salt 1 teaspoon pepper 2 tablespoons ground cumin 1 tablespoon dried oregano 1 (8 pound) …
From pinterest.com
See details


BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY
Web 10 garlic cloves, crushed kosher salt fresh ground pepper directions Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan. Whisk together all the …
From food.com
See details


GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY - FOOD & WINE
Web Apr 13, 2022 In a large, shallow dish, combine the olive oil, garlic, and rosemary. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate at least 2 hours or up to 12 …
From foodandwine.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Search