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How To make Butterflied Leg Of Lamb with Roasted Vegetabl
1/2 c Oil. olive
3 Lemons; juiced
4 Garlic cloves; minced
3 tb Marjoram; chopped
2 tb Rosemary; chopped
6 lb Lamb, leg of; boned and
-butterflied Salt; to taste Pepper, black; to taste 5 lg Potatoes, baking; cut into
-6 lengthwise wedges each 4 md Zucchini; halved lengthwise
4 Pepper, bell, red; seeded,
-halved lengthwise Lemon; wedges for serving Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature.
Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as much of the herbs and garlic as possible. Season with salt and pepper to taste. Place it flat on the boiler pan, the thickest part at the back of the pan, and broil for 15 minutes. Turn the lamb and broil for 13 to 15 minutes longer. Remove from the broiler and let stand 10 minutes.
Note: This is also an excellent cut for the grill; grill until a slight bit of pink remains in the center, either over _low_ direct heat, or smoke-roast over indirect heat. Let roast 'rest' for 10 minutes before carving, and then slice off 8, 1/2 inch thick slices for the current meal, and then wrap, chill and refrigerate the remainder of the meat for use later in the week (see recipes for Deviled Lamb, Lamb Hash, Couscous-lamb Salad, Roasted Pepper, Lamb and Watercress Focaccia Sandwiches, and Lamb Pita Sandwiches with Tahini Sauce). Combine the potatoes, the remaining 2 tb. olive oil (or slightly more if desired) and salt and pepper to taste in a large roasting pan. Place the potatoes in the oven at the same time as the lamb goes under the broiler. Roast, tossing once, for 25 minutes. Add the zucchini and peppers, tossing them with the potatoes, and roast until the potatoes are tneder when pierced with a knife and the zucchini and peppers are just tender, 12 to 15 minutes more. Season with additional salt if necessary, pepper and the remaining 1 tb. marjoram. Reserve 10 potato wedges for hash later in the week. Mound the remining vegetables on a platter and serve with the sliced lamb and lemon wedges. Note: This recipe is for an oven with a single heating element that allows for simultaneous broiling and roasting. In an oven with seperate heating elements for oven and broiler, roast the vegetables first at 45 F., then broil the lamb. Reheat the vegetables in the 10 minutes that the lamb stands before carving.
How To make Butterflied Leg Of Lamb with Roasted Vegetabl's Videos
Feargal O'Donnell's Butterflied Leg of Lamb & roasted vegetables
Greek Butterflied Lamb Leg
This is a terrific bold Greek marinade for lamb that both tenderises and infuses with garlicky herby lemon flavours.
Butterflied lamb leg is a fantastic way to enjoy lamb because the flattened shape means it can be cooked relatively quickly compared to roasting a whole leg. Especially fantastic grilled on the BBQ!
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Lamb Recipes For Easter Sunday | Gordon Ramsay
It's Easter Sunday! Here are some mouth-watering lamb recipes for you.
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Perfect every time Roasted Leg of Lamb with Potatoes #shorts
Roasted Leg of Lamb is probably one of the most classic Greek recipes you’ll ever find. We eat a lot of lamb in Greece because the animals thrive in that climate. While a lot of people typically only eat lamb for holidays like Easter or Christmas, we eat it year-round and this is a recipe I often make when people are coming over for a celebration.
@NikkisModernMediterranean
Basic Boneless Roasted Leg Of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.
Butterflied Lamb Leg with Roasted Cauliflower and Zesty Salad
Chef Sam Burke cooks a Butterflied Lamb Leg over the Barbecue for Mother's Day. For the full recipe visit