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Return to: Recipes |
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#Post#: 283978-------------------------------------------------- |
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Spice-Rubbed Butterflied Leg of Lamb |
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By: farmgirl Date: November 7, 2024, 1:48 pm |
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This is from Epicurious |
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Spiced-Rubbed Butterflied Leg of Lamb |
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Note: I usually by lamb from TJs or Costco and butterfly it |
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myself. It's not very difficult. Also, I remove as much |
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membrane and fat as I can. |
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Recipe information |
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Yield |
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Ingredients |
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1/2 large onion, cut into 2-inch pieces |
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6 garlic cloves, peeled |
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2 tablespoons fresh mint leaves |
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2 tablespoons paprika |
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1 tablespoon salt |
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1 tablespoon fresh marjoram leaves |
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2 teaspoons ground black pepper |
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2 teaspoons ground cumin |
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2 teaspoons ground coriander |
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2 teaspoons hot pepper sauce |
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1 teaspoon turmeric |
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1/2 teaspoon ground ginger |
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1/4 teaspoon ground cinnamon |
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1/2 cup olive oil |
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1/3 cup fresh lemon juice |
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1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and |
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sinew trimmed |
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Preparation |
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Step 1 |
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Combine first 13 ingredients in processor. Using on/off turns, |
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process until coarse paste forms. Add oil and lemon juice and |
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process until well blended. |
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Step 2 |
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Place lamb in large resealable plastic bag. Pour spice mixture |
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over lamb; seal bag. Turn bag several times and rub spice |
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mixture into lamb. Refrigerate overnight, turning bag |
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occasionally. |
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Step 3 |
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Prepare barbecue (medium heat). Remove lamb from marinade; shake |
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off excess. Grill lamb to desired doneness or until instant-read |
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thermometer inserted into thickest part of lamb registers 125�F |
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to 130�F, for medium-rare about 15 minutes per side. Transfer |
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lamb to cutting board. Cover with foil and let stand 5 to 10 |
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minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter |
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and serve. |
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#Post#: 284017-------------------------------------------------- |
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Re: Spice-Rubbed Butterflied Leg of Lamb |
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By: Aardtacha Date: November 7, 2024, 3:56 pm |
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This looks delicious! |
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