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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.
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How to Make Roast Leg of Lamb with Rosemary | Lamb Recipe | Allrecipes.com
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Watch how to make an easy roast lamb. The leg of lamb gets treated to a simple marinade of fresh rosemary, mustard, honey, lemon zest, and garlic. Let it marinate overnight. Then give it a roast! This is the perfect roast for Easter dinner.
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Roast Leg of Lamb with Rosemary and Garlic / Food Channel L - A New Recipe Every Day!
Roasted leg of lamb is one of my favorite spring family dish.
Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for 4- 6 servings:
2 kg leg of lamb
4 sprigs of rosemary
2 cloves of garlic
2 sprigs of thyme
1 tbsp soy sauce
1 tsp oregano
50 g softened butter
30 ml olive oil
Zest of 1 lemon
Salt and black pepper
Grilling a Butterflied Leg of Lamb
Grilled Rosemary Lemon Leg of Lamb Recipe | Grill Girl Robyn Lindars
Be the hit of your next dinner party with this easy to make Rosemary Lemon Boneless Leg of Lamb. Simple marinade includes: olive oil, rosemary, smoked sea salt, pepper, lemon juice and lemon zest. Grill on indirect heat for 45 minutes or more until the internal temp reaches 140 degrees. Next, grill on the direct heat side (optionally under a brick) for 10 minutes or until the internal temp reaches 145 degrees. Tent under foil for 10 minutes and then slice against the grain before serving.
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Robyn Lindars, the “Grill Girl” behind GrillGirl.com and Grill Girl Magazine, shows that anything can be made on the grill- from grilled cocktails to even baking dessert. Follow along for inspirational ideas on how to cook outdoors for the best flavor and best times around the grill. As seen on Food Network, Travel Channel, NBC.
Best Roast Leg of Lamb Recipe
If you want to make Rosemary and Garlic Roast Leg of Lamb for Easter or any special day I got you covered! I'll show you how to prep a boneless leg of lamb and tie it back up with a butcher's knot so that it roasts evenly, stays together in the oven, and yields juicy pieces all through the roast. We'll also make an easy mint salsa verde for it in this latest Lamb episode!
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Wood Cutting Board:
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Roasting Pan and Rack:
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Frantoia Olive Oil 1 Liter:
ROAST BONELESS LEG OF LAMB
Ingredients for lamb
1 five pound boneless leg of lamb
12 cloves of garlic - divided - half made into paste and half cut into chunks
4 tablespoons rosemary - chopped
1/2 cup parsley - chopped
5 teaspoons kosher salt - basically 1 teaspoon kosher salt per pound of meat
1.5 teaspoons black pepper
2 tablespoons olive oil
OPTIONAL MINT SALSA VERDE (blend until smooth)
1.5 cups parsley
3/4 cup mint leaves
1 cup olive oil
½ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cloves garlic
INSTRUCTIONS
1. Trim the leg of lamb interior of any large excess fate pieces. Spread the lamb out onto a large cutting board to season.
2. Season the lamb's interior with half of the kosher salt and pepper. Spread the garlic paste, parsley, and rosemary all over the interior.
3. Roll the leg of lamb into a cylinder and tie it tightly every 1-2 inches to secure it. Tie across the length of the leg to keep it all together.
4. Cut small slits into the lambs exterior and insert the garlic chunks. Coat the lamb with olive oil and season the exterior with the remaining salt and pepper.
5. Place the lamb in a roasting pan elevated with a wire rack. Pour 1 -1.5 cups of water into the pan making sure the water doesn’t rise to the bottom of the lamb.
6. Roast the lamb at 450f for 15 minutes, then turn the heat down to 350f. Cook the lamb until the center of the lamb is 135f. Check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 20 minutes per pound to cook.
7. When the lamb is finished let sit lightly tented with foil for 15 minutes. Remove the twine and cut it into slices. Serve with the optional mint salsa verde and garnish with mint leaves. Enjoy!
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