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How To make Butterfly Lamb with Rosemary
6 lb Leg of lamb, boned
2 ts Black pepper, ground
1/4 c Olive oil
1 Bay leaf
1 tb Lemon juice
1 tb Rosemary dried
1. Place the lamb in a shallow pan.
2. Combine the oil, lemon juice, rosemary, pepper and bay leaf. Blend well
and rub the mixture all over the lamb. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. Turn the meat occasionally. 3. Prepare a charcoal fire or preheat the broiler. Place the lamb on the fire or under the broiler. Grill or broil the meat to the desired degree o doneness. Turn the meat several times as it cooks. Cooking time will depen on the distance of the meat from the heat, the intensity of the heat and whether the grill is covered. It should vary from about 20 minutes for rar meat to 40 minutes for medium well done. Let stand for 20 minutes covered with foil. Serve sliced.
How To make Butterfly Lamb with Rosemary's Videos
How to butterfly a leg of lamb (Including boning)
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In this video you'll learn how to butterfly a leg of lamb. We will start with a whole leg, and take the bone out step by step. Then I'll show you how to make cuts in the meat to butterfly it ready to cook.
Popular ways to cook a butterfly lamb leg are to BBQ, pan fry or grill.
===== TABLE OF CONTENTS =====
00:00 - Introduction
01:00 - Lamb information
02:05 - Boning the leg
04:52 - Butterflying the leg
06:11 - Making a rolled roast
06:27 - Marinating the butterflied leg
06:45 - Cooking tips
07:25 - Ending
===== Internal temperature recommendations for lamb =====
Rare: 45-50 degrees Celsius (113-122 degrees Fahrenheit)
Medium Rare: 55-60 degrees Celsius (131-140 degrees Fahrenheit)
Medium: 60-65 degrees Celsius (140-149 degrees Fahrenheit)
Well done: 70-75 degrees Celsius (158-167 degrees Fahrenheit)
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Mastering the Art of Culinary Perfection: ????Roasted Leg of Lamb with Garlic and Rosemary Masterclass.
???????????? Welcome to my channel, where we embark on a culinary masterclass to learn how to make the perfect roasted leg of lamb with garlic and rosemary. In this video, we'll dive into the art of roasting, infusing the lamb with the aromatic flavors of garlic and rosemary, and creating a mouthwatering centerpiece for any occasion.
Roasted leg of lamb with garlic and rosemary is a timeless classic that showcases the tenderness of the meat, complemented by the fragrant herbs. In this step-by-step guide, we'll unlock the techniques and ingredients necessary to achieve the perfect balance of flavours and textures.
Join us as we explore the proper roasting techniques, and the art of creating a flavorful crust on the lamb.
Whether you're a seasoned chef or a beginner in the kitchen, this culinary masterclass will help you enhance your cooking skills and elevate your lamb roasting game. By the end of this video, you'll have the confidence and knowledge to create the perfect roasted leg of lamb with garlic and rosemary that will impress your family and friends.
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How to Make Grilled Butterflied Leg of Lamb - Episode 71
How to Cook Grilled Butterflied Leg of Lamb - Episode 71
Ingredients
Leg of Lamb - butterflied by butcher 3+ lbs. (1.5k) (6 people)
Kosher Salt
Pepper
Lemon Juice - 1-2 lemons
Rosemary - fresh or dried
Garlic - 4+ cloves
Season lamb with salt and pepper.
Place lamb in 1 gallon (4L) bag.
Add rosemary.
Add lemon juice, olive oil, and garlic as a marinade.
Refrigerate for 1-24 hours.
Bring to room temp before grilling.
Create grill marks over high direct heat on both sides.
Move to indirect heat either on grill or in the oven to finish cooking.
Optimally, use an electronic or instant meat thermometer to bring your lamb up to desired temperature.
I love rare lamb so I take mine off at around 130F (55C)
Let the lamb rest for 10 minutes before slicing and serving.
Grill safe thermometer with probe:
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