Taste of Australia with Hayden Quinn - Butterflied Lamb Leg
Hayden Quinn cooks a nostalgic lamb cut, butterflied lamb leg on the barbeque as a tribute to his dad in the beautiful Hunter Valley region of NSW.
BBQ Butterflied Lamb with Grilled Lemon and Herbs
This barbecue butterflied lamb is easy to prepare and makes a perfect summer meal to share with family and friends. Find the full recipe at :
Butterflied Leg Of Lamb | Traeger Grills
This recipe will feed plenty, so get this recipe, and more grilling and smoking ideas here: Massage your menu this weekend and work a leg of lamb into the grill rotation. It’s seasoned with a flavorful marinade, Traegering this primo cut will ensure every bite melts in your mouth.
If you like a meaty adventure, this butterflied Leg of Lamb is just the ticket. It’s easy to make, just make the homemade marinade that’s flavorfully balanced with lemon, red wine vinegar, herbs, and onions. Massage the marinade into the meat and let it go to work overnight. Discard the marinade and throw that leg on the Traeger. It grills up quick and comes off tender and juicy. Flavored with Traeger wood pellet fuel, the robust smoke flavor makes this recipe an original, it’s better than a restaurant’s dish. Traeger has a wide variety of wood pellet flavors, to compliment any cut of meat: Try this quick and easy dinner recipe and your family will be hooked.
Traeger wood-fires flavorful food, that’s unequivocally, a cut above the rest. Our hardwood pellets generate a robust, smoke infused flavor that will trump oven roasted or a charcoal grill any day. We have the original, 100% natural wood pellet fuel that flavors any favorite dish or old family recipe to perfection. With 6-in-1 versatility, smoke, bake, roast, braise, barbecue, and grill all your meals outdoors. From hearty meats, smoked low and slow to tender perfection, to fire-grilled chicken cooked hot and fast, your Traeger outdoor kitchen elevates meals into culinary masterpieces. We have your complete guide to cooking out and eating in. Once you try it, you won’t look back.
Simple Traeger Recipes for Dinner:
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Today is a perfect day for barbecue grilling in your outdoor kitchen. Check out for a new recipe each week. Any family favorite, ribs, steak, burgers, or grilled vegetables, it’s easy to make on our smoker grill. We’ve got delicious food for every Sunday dinner, family party, and neighborhood cook-off.
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Lamb Grill Recipe Flamed Grilled Butterflied Lamb International Cuisines
i doubled butterflied a leg of lamb then marinade it and grilled it on charcoal Barbecue
This recipe
Ingredients:
1 leg of lamb
1/2 orange juiced
1/2 lemon juiced
4 garlic cloves minced
1/3 cup chopped mint
pinch of
Oregano thyme sumac paprika Chili flakes salt and pepper
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Music: YouTube Audio Library
Spanish Rose
Chris Haugen
How to make butterflied lamb with mint and garlic
We’ve got your summer barbecue sorted with this easy butterflied lamb with mint and garlic (RECIPE BELOW). To complete the menu, brush veggies and haloumi with olive oil before chargrilling.
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BUTTERFLIED LAMB WITH MINT & GARLIC
Serves 8 Prep 20 mins (+ 1 hour marinating & 15 mins resting time) Cooking 30 mins
½ cup (125ml) dry white wine or apple juice
2 garlic cloves, crushed
2 tbs finely chopped rosemary
2 tbs finely chopped mint
1 tbs Dijon mustard
1kg Coles Australian Lamb Butterflied Leg Plain
1 large eggplant, cut crossways into 1cm-thick slices
1 tbs olive oil
2 zucchini, thinly sliced lengthways
180g haloumi, cut into 1cm-thick slices
Lemon zest, to serve
Mint leaves, to serve
Green peppercorn & mint salsa
¼ cup finely chopped mint
¼ cup finely chopped flat-leaf parsley
1 tbs coarsely chopped drained green peppercorns
1 garlic clove, crushed
1 tbs brown sugar
1 tbs apple cider vinegar or brown malt vinegar
2 tbs olive oil
1 Combine the wine or apple juice, garlic, rosemary, chopped mint and mustard in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2 Preheat a covered barbecue on medium-high. (Alternatively preheat oven to 180°C.) Drain lamb from the marinade. Season. Cook on grill for 5 mins each side. Reduce heat to low. Cook in covered barbecue or oven for 10 mins for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 15 mins to rest.
3 Meanwhile, increase heat to high. Brush the eggplant with half the oil. Cook on grill for 1-2 mins each side or until lightly charred. Transfer to a serving platter. Brush the zucchini with remaining oil. Cook for 1 min each side or until charred. Transfer to the platter. Cook haloumi for 1 min each side or until charred. Add to the platter.
4 To make the green peppercorn & mint salsa, combine the mint, parsley, peppercorns, garlic, sugar, vinegar and oil in a small bowl. Season.
5 Thickly slice the lamb and arrange on a serving platter. Sprinkle with lemon zest and mint leaves. Drizzle with salsa. Serve with the vegetables and haloumi.
Want more step-by-step videos so you can make this your best summer yet? Check out our Easy entertaining playlist: which includes:
Easiest-ever lamb salad:
How to make easy zucchini slice:
Quick and easy broad bean falafel salad:
Easy salt & pepper prawns:
How to make thyme and walnut baked brie:
How to BBQ Butterflied Leg of Lamb | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
#HarrySoo #SlapYoDaddyBBQ #BBQLamb
Viewer request for butterfly lamb. My Santa Maria rub is homage to the 1st place KCBS tri tip championship I won in Santa Maria, California, and is a simple one application rub that's great for all cuts of lamb and beef. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to like, subscribe, and hit the Notification Bell for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
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