Best 11 Grilled And Marinated Leg Of Lamb Boneless Recipes

LAMB LEG GRILLED WITH ROSEMARY, GARLIC & DIJON MARINADE

Steps:

• Make the marinade for the lamb leg - very finely chop the rosemary leaves, mince the garlic and press onto it with the flat side of the knife, zest the lemon. Combine all three with the olive oil, Dijon mustard and salt and pepper. Mix well.
• Trim any excess fat from the leg of lamb, leaving a good fat cap on top. Score the fat cap in a diamond pattern until you just reach the meat. Apply the marinade paste all over the lamb, rub it in the scored parts. Place onto a plate, season with salt and pepper and cover*. Marinate refrigerated from 4 hours to overnight.
• Bring the leg of lamb to room temperature (about 30-40 minutes of the counter) and preheat a charcoal** grill to 325F. No need to scrape off the marinade paste - it will help form a flavorful crust.
• Place the leg of lamb directly onto the grill rack, over indirect heat, fat cap facing up. Turn it over/reposition it every 20 minutes or so to expose all surfaces to the indirect heat and the grill rack. Do so last for the side with the fat. Maintain a constant grill temperature and grill until a meat thermometer inserted in the thickest part registers 135 F for medium-rare. If you'd like a section of the lamb leg to be cooked medium (as seen in the pictures) grill the meatiest side of the leg until the temperature there is 140-145F. *** Allow the lamb to rest onto a board for 10-15 minutes before you carve it. You may loosely tent it with foil to keep it warm.

MARINATED GRILLED LAMB

Steps:

• In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

GRILLED BONELESS LEG OF LAMB

Steps:

• Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
• Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
• Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
• 1 bunch watercress, trimmed and coarsely chopped
• 4 sprigs fresh mint, chopped, 2 tablespoons
• A handful of flat-leaf parsley, chopped
• 1 heart of romaine, coarsely chopped
• 1 ripe lime, juiced
• 1 teaspoon sugar
• 3 tablespoons extra-virgin olive oil, eyeball it
• Coarse salt and pepper
• Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

GRILLED LEG OF LAMB

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
• Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
• Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

GRILLED MARINATED LEG OF LAMB

Steps:

• Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Bring lamb to room temperature, about 1 hour, before grilling.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
• Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
• Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

GRILLED LEG OF LAMB, SAM'S WAY

Steps:

• Combine the garlic, rosemary and olive oil in a bowl. Season the lamb with salt and pepper, then massage with the garlic and rosemary mixture and put the meat in the bowl. Cover and allow to marinate in the refrigerator for at least 30 minutes.
• Allow it to come to room temperature, approximately 30 minutes. Meanwhile, build a fire in your grill, leaving 1/3 of the cooking area free of coals.
• When the fire is hot, sprinkle the pecan shells or wood chips over the fire and place the lamb fat side down. Sear each side of the lamb for approximately 4 minutes each, then remove the lamb to the side of the grill without coals and roast, covered, for approximately 30 to 40 minutes.
• Tent in foil for 10 to 15 minutes, and serve.

GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
• Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
• Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.

GRILLED BONELESS LEG OF LAMB

Steps:

• Preheat a grill or broiler until quite hot; put the rack 4 inches from the heat source.
• Trim the lamb of excess fat. Mix together the olive oil, garlic, rosemary, fennel seeds, salt, and pepper; rub this mixture well into the lamb, being sure to get some into all the crevices. (If time allows, it does no harm to let the prepared lamb sit in the refrigerator for up to 24 hours; just return the meat to room temperature before grilling.)
• Sear the meat over the hottest part of the grill until nicely browned on both sides, 10 to 15 minutes. Continue to cook with the grill covered or uncovered for 5 to 15 minutes longer, until the internal temperature at the thickest part is about 125°F. Let rest for 5 minutes before slicing and serving.
• Variations
• If grilling isn't an option, you can cook this dish in the oven: Put the broiler rack 4 to 6 inches from the heat source. Keep an eye on the lamb to prevent burning; the cooking time will be a little shorter. Or roast it in the middle of the oven, at 450°F, turning occasionally; the cooking time will be about the same.
• Grilled Boneless Leg of Lamb with Coriander and Ginger: Use a combination of 1 tablespoon coriander seeds, 1 teaspoon black peppercorns, 1 tablespoon garlic, and 1 tablespoon peeled fresh ginger, all minced or coarsely ground together; moisten with a little soy sauce.
• Curried Boneless Leg of Lamb: Rub the lamb all over with 2 tablespoons curry powder mixed with 1/2 cup yogurt.
• Grilled Soy-and-Ginger Boneless Lamb Leg: Rub the lamb all over with 1 tablespoon olive oil, 2 teaspoons salt, 1 teaspoon cracked black pepper, 1 tablespoon minced garlic, 1/4 cup soy sauce, 1 tablespoon peeled minced or grated fresh ginger. Serve with lemon wedges.

EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB

Steps:

• In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
• Add in the lamb and turn to coat in the marinade.
• Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
• When ready to cook, remove the lamb from the plastic bag and discard marinade.
• Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
• Set oven to 425 degrees.
• Pat the lamb dry with paper towel.
• Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
• Transfer the lamb to a large greased baking sheet.
• Cook the lamb for about 20-25 minutes for medium-rare.
• Let rest 15 minutes before slicing.
• DELICIOUS!

GRILLED LEG OF LAMB WITH GARLIC AND MINT

Steps:

• Combine oil, mint, garlic, zest, 3 tablespoons salt, and the red-pepper flakes; season with pepper. Reserve 1/2 cup marinade.
• Pound lamb to an even 1-inch thickness. Place lamb in a baking dish, and massage marinade into meat. Refrigerate overnight.
• Let lamb stand at room temperature for 1 hour before grilling. Heat grill to medium-high. Brush grates with oil. Remove lamb from dish, and brush off any excess marinade. Grill lamb, flipping every 5 minutes for even cooking, until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare, 8 to 10 minutes per side. Let stand for 10 minutes. Slice lamb across the grain. Drizzle with reserved marinade.

MOUTHWATERING GRILLED LEG OF LAMB

Steps:

• Mix all ingredients together except lamb until well combined. Add lamb and marinate in a ziplock bag for 8 hours or overnight.
• Discard marinade. Grill for about 20 - 25 minutes for medium rare.
• Tried a new cooking method - turned out FANTASTIC; so moist!
• In an electric fry pan place marinated lamb on a rack. Add water to pan to cover bottom (add more during roasting to keep bottom covered). Preheat to 400°F Roast 15 minutes. Reduce temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
• Transfer roast to cutting board; cover with foil. Let stand 10 - 15 minutes before carving. Internal temperature will continue to rise 5° - 10°F during stand time.