Grilled Lamb with Lemon and Garlic

Grilled Lamb with Lemon and Garlic

To be trendy Gluten Free

 

Ok spring has officially hit us although the last two days have been in the 40s and raw I managed to cook this over the weekend when the weather was warmer, wet but warmer and it was not only easy but good. This coming from someone who used to grill all year round. You would see my little shoveled path to the grill on the deck. Another sign of spring besides those horny little peepers in the pond across the street is a permanent shelf space reserved for asparagus.

Anyway this was easy and definitely a do it again I did add my version of Tzatziki Sauce

This was a Lyn find, with a batting of the eyes and a simple do you think you could make this? From : theperfectpantry.com recipes

Serves 8.

Steve Note:  I had a smaller piece of lamb about 1 lbs. so cut everything in half. Oh on cooking check it at 5 minute on side 2.

Ingredients

  • 2-1/2 lb boneless butterflied leg of lamb (a bit larger or smaller won’t make a difference)
  • 1/2 cup plain yogurt (I use nonfat)
  • Zest of 1 lemon
  • 4 cloves garlic, peeled and sliced
  • 1/4 tsp chopped fresh rosemary & or oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh black pepper
  • 3 Tbsp extra-virgin olive oil (try to find a fruity oil)

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How:

Remove the lamb from the refrigerator. Dry with a paper towel and set aside while you make the marinade.

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In a large bowl, combine remaining ingredients and mix well. Add the lamb to the bowl, and massage to coat completely with the marinade. Transfer the meat and all of the marinade to a large ziploc plastic bag. Squeeze the air out of the bag, seal, and flatten the lamb so the marinade coats the entire piece of meat. Refrigerate for at least 12 hours, or up to 2 days (the longer, the better).

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To cook, heat a grill to 500°F. While the grill is heating, take the lamb out of the refrigerator and let it come to room temperature. Wipe off all of the marinade, and discard. If necessary to create a uniform thickness (it usually is not), run some long metal skewers through the meat to hold it flat on the grill. When the grill is hot, cook the lamb for 5 minutes on the first side. Turn, and cook for 10 minutes on the second side. Then, remove the lamb from the grill and take its temperature with an instant-read thermometer inserted into the thickest part; if the temperature registers 125F (for rare lamb), remove the meat from the grill, and if not, put the meat back on the grill for a minute or two.

Remove from the heat and let the meat sit for at least 10 minutes before slicing. The thicker parts will be rare; the thinner parts will be more well done.

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Roast Leg of Lamb with Lemon, Garlic, and Rosemary

Roast Leg of Lamb with Lemon, Garlic, and Rosemary

The longer the lamb marinates in the seasoning paste, the better flavor you’ll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.

Mike and Laurel came over for Easter but we started them off with Charoset on Matzah and some Matzah (Matzo) Ball Soup. Happy Eastover Day (The Day was for Laurels birthday we had boston cream pie for that.

From Martha Stewart – Mad Hungry, October 2010 Yield Serves 6 to 8 we served with mash potatoes and asparagus and my wife made a nice mint sauce with pomegranate molasses.

Ingredients

  • 2 whole lemons, washed, seeded, and chopped
  • 2 sprigs of fresh rosemary, leaves removed
  • 5 to 6 garlic cloves, peeled
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 4 tablespoons extra-virgin olive oil
  • 1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Note: I was handed the recipe and rolled this not realizing that it was to cook flat. I found the video today and am red-faced. I thought 45 minutes was a pretty short time.

How

  • Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
  • Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
  • Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb FLAT on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes (rolled about 1 to 1/12 hrs) , or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

Raosted leg of lamb cooking flat   Raosted leg of lamb  Rosted Leg of Lamb rolled

Note: I think besides trying it roasting flat LOL, I would cut the lemon rind down to maybe 1 lemon it just had a little too much of the bitter taste, it was not overwhelming by any means and everyone else seemed to enjoy. I’m just saying.