Leg of Lamb (deboned)

[jedi]

Please share your best leg of lamb (deboned) with me for Resurrection Sunday. Thanks ladies. [img]/forums/images/graemlins/wink.gif[/img]

[vaj001]

Re: Leg of Lamb (deboned)

GRILLED BUTTERFLIED LEG OF LAMB WITH CHIPOTLE BBQ GLAZE

Serves 4 - 6
Lamb
1 boneless leg of lamb (2½ pounds)
6 sprigs thyme
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 teaspoon fresh cracked black pepper
2 to 3 small pieces of oak wood, soaked in water for 1 hour
Chipotle BBQ Glaze
1 small chipotle pepper, minced
1½ cups chili sauce
1/4 cup molasses
1/4 cup water
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2 cloves garlic
2 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon Tabasco sauce or other hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 Anaheim pepper, seeded, deribbed and minced
1/2 red jalapeño pepper, seeded, deribbed and minced
1/2 green jalapeño pepper, seeded, deribbed and minced
To marinate the lamb: Trim the leg of lamb into 2 or 3 pieces, cutting between the muscle groups to yield pieces of uniform size (about 2 inches thick). Trim excess interior fat and sinew and leave a thin layer of at on the skin side of the lamb pieces. Rub the lamb with thyme, mustard, 3 tablespoons olive oil and 1 teaspoon freshly cracked black pepper. Cover with plastic wrap and refrigerate overnight, or at least several hours, to marinate.
To make the glaze: Combine all ingredients in a nonaluminum saucepan and cook over medium heat for 15 minutes. Remove from heat and let cool. Purée until smooth. Set aside one-fourth and put in a squeeze bottle.
To grill the lamb: Remove the lamb from the refrigerator 30 minutes before grilling. Light a hot charcoal fire, adding the bits of oak wood for flavor. Grill 8 to 10 minutes total per side for medium rare. Brush with chipotle glaze each time it is turned; turn at least 3 times. Remove the lamb from the grill and keep warm.

[vaj001]

Re: Leg of Lamb (deboned)

GRILLED GREEK LEG OF LAMB

1 1/2 to 2 pounds boneless leg of lamb, trimmed
1 tablespoon finely shredded lemon peel
2/3 cup lemon juice
6 tablespoons olive oil
1/3 cup snipped fresh oregano
1/4 cup pitted, sliced kalamata olives
1/2 cup snipped fresh parsley
1/2 cup crumbled feta cheese
1/4 teaspoon ground cinnamon
2 pounds plum tomatoes

1. Slice lamb across grain into 1/2- to 3/4-inch-thick pieces; place in a large bowl. For marinade, stir together the lemon peel, half of the lemon juice, 4 tablespoons of the oil, the oregano, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cover and marinate at room temperature for 20 minutes. (Or, place lamb in a plastic bag set in a shallow dish. Pour marinade over lamb; close bag. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning bag occasionally.) In a large bowl combine remaining lemon juice, olives, 1 tablespoon of the remaining oil, the parsley, feta cheese, cinnamon, and 1/4 teaspoon pepper; set aside.
2. Drain lamb, discard marinade. Brush tomatoes with the remaining 1 tablespoon oil. Grill lamb and tomatoes on the rack of an uncovered grill directly over medium-hot heat for 8 to 10 minutes or until lamb is desired doneness and tomatoes are slightly charred, turning once. Transfer tomatoes to cutting board; cool slightly and slice. Toss the tomatoes with the feta cheese mixture; serve with lamb. Makes 6 servings.

[vaj001]

Re: Leg of Lamb (deboned)

GINGER RUM MARINADE

Ingredients
1/2 cup unsweetened pineapple juice
1/3 cup rum
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1 teaspoon bottled minced garlic
1/4 teaspoon ground red pepper

Directions:

Stir together the pineapple juice, rum, soy sauce, brown sugar, ginger, garlic, and red pepper in a small bowl. Pour over beef, lamb, pork, or chicken in a plastic bag set in a bowl or shallow dish; close bag. Refrigerate for 4 to 8 hours, turning the bag occasionally. Makes about 1 cup (enough for 1 to 2 pounds of meat).

[grandma2]

Re: Leg of Lamb (deboned)

hey jedi dis is me favorite,recipe but lamb is also lovely jerked or marinate in red wine

1 (5 to 6 pound) Spring leg of lamb (fresh or frozen, if frozen, defrost)
1/2 cup whole garlic cloves
1/2 cup whole peppercorns (generous use of this will make it spicier)
1 cup chopped rosemary (fresh)
1/4 cup sea salt or kosher salt (should be coarse)
1/4 cup olive oil

Preheat oven to 350 degrees F. In a mortar with a pestle grind garlic, peppercorns, rosemary and salt with a pestle until a well blended poultice. Trim excess fat from lamb. Rub olive oil onto the leg of lamb. Scoop out the poultice from the mortar and pack it completely around the leg of lamb. Make sure the leg is "sealed" with the poultice to keep in the flavor.

Put roasting pan in the oven and roast for 45mins to 1 hour, depending on size and density of lamb. The lamb must not be over-cooked.

[vaj001]

Re: Leg of Lamb (deboned)

Originally posted by grandma2:
[qb] hey jedi dis is me favorite,recipe but lamb is also lovely jerked or marinate in red wine

[/qb]

I like mine with red wine, garlic, and rosmary too.

I appreciate this forum. It's a wonderful community filled with lots of intresting people. [img]/forums/images/graemlins/smile.gif[/img]

[jedi]

Re: Leg of Lamb (deboned)

(((Vjay))) and G2 I am going to print these thanks a million guy. Mi mout watarin ahreddi [img]/forums/images/graemlins/laugh.gif[/img] [img]/forums/images/graemlins/laugh.gif[/img]