Best 13 Lime Glazed Leg Of Lamb Recipes

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If you're looking for a delectable and juicy main course that will impress your family and friends, look no further than lime glazed leg of lamb. This dish combines the succulent flavors of lamb with the zesty and tangy notes of lime, creating a culinary delight that is both flavorful and visually appealing. With its crispy, caramelized glaze and tender, fall-off-the-bone meat, lime glazed leg of lamb is sure to be a hit at any gathering. So, let's embark on a culinary journey and discover the secrets of preparing this exceptional dish.

Check out the recipes below so you can choose the best recipe for yourself!

GLAZED RACKS OF LAMB



Glazed Racks of Lamb image

Rack of lamb isn't an entree you make every day. So when you do prepare it, you need a tried-and-true recipe like this one. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

2 frenched racks of lamb (1-1/2 pounds each)
1/2 cup honey
1/2 cup cherry preserves
2 teaspoons olive oil
1 teaspoon lime juice

Steps:

  • Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.

Nutrition Facts : Calories 512 calories, Fat 17g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 94mg sodium, Carbohydrate 61g carbohydrate (59g sugars, Fiber 0 fiber), Protein 30g protein.

GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE



Grilled Leg of Lamb With Spicy Lime Yogurt Sauce image

Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 19

1 (5- to 6-pound) boneless butterflied leg of lamb, well trimmed
1/4 cup extra-virgin olive oil
1/4 cup mixed chopped thyme and rosemary
Grated zest of 1 orange
1 tablespoon fresh orange juice
8 garlic cloves, minced
2 1/2 teaspoons kosher salt, more as needed
1 teaspoon black pepper
1 1/2 cups plain Greek yogurt
1/2 cup basil leaves
1/4 cup mint leaves
1/4 cup extra-virgin olive oil
1 (1-inch-thick) slice of ginger, coarsely chopped
2 garlic cloves, peeled
1 small jalapeño, halved and seeded if desired
1 large scallion, trimmed
Grated zest of 1 lime
1 tablespoon fresh lime juice, or to taste
1 teaspoon kosher salt, more to taste

Steps:

  • Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
  • Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
  • Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 11 grams, Sodium 566 milligrams, Sugar 2 grams

SIMPLY GLAZED LEG OF LAMB RECIPE



Simply Glazed Leg of Lamb Recipe image

Make and share this Simply Glazed Leg of Lamb Recipe recipe from Food.com.

Provided by Stacia_

Categories     Lamb/Sheep

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 9

5 -7 lbs leg of lamb, bone-in
2 garlic cloves, cut into slivers
1/3 cup red currant jelly
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Steps:

  • Trim fat from lamb. Put small slits in surface of lamb; insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in preheated oven at 325°F for 15 to 20 minutes per pound or until meat thermometer registers 145°F to 150°F for medium-rare.
  • Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, gingerroot, salt, mustard and pepper. Heat through; keep warm. Brush roast with jelly mixture several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving.

Nutrition Facts : Calories 406.7, Fat 25.5, SaturatedFat 11, Cholesterol 126.6, Sodium 207.6, Carbohydrate 6.9, Fiber 0.2, Sugar 4.8, Protein 35.2

KEY LIME LAMB CHOPS WITH GLAZED CARROTS



Key Lime Lamb Chops with Glazed Carrots image

We wanted to use key lime juice for something besides pie, so we made it into a zesty sauce for lamb chops and carrots in this Chopped Dinner Challenge recipe. Chopped Basket Ingredient: Key lime juice

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1/2 cup sugar
1/3 cup fresh key lime juice
1 cup chicken broth
Kosher salt
1 pound thin carrots
Freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon ground coriander
2 racks lamb, frenched (see Cook's Note)

Steps:

  • Melt the sugar with 1 tablespoon water in a medium saucepan and cook over medium heat, swirling the pan occasionally, until a golden caramel is formed, about 10 minutes. Add the lime juice, bring to a boil and allow the sugar to melt into the sauce until reduced by half, about 5 minutes. Add the broth and boil until reduced to 2/3 cup, about 3 minutes. Season with 1/2 teaspoon salt.
  • Preheat the oven to 425 degrees F. Steam the carrots in a covered rack set over boiling water until tender, about 15 minutes. Stir together 3 tablespoons of the key lime gastrique and 1/4 teaspoon each salt and pepper. Toss the carrots with 1 tablespoon of the butter, the seasoned gastrique and the parsley.
  • Stir together the coriander with 1 teaspoon salt and 1/2 teaspoon pepper. Rub the spice mixture evenly over the lamb.
  • Melt the remaining 1 tablespoon butter in a large, heavy, ovenproof skillet over medium heat until hot. Sear the lamb on two sides until browned, about 2 minutes each side. Transfer the skillet to the oven and roast until the lamb is medium, 20 to 25 minutes.
  • Let the lamb stand 10 minutes before serving with the carrots and remaining gastrique.

LIME GLAZED LEG OF LAMB



Lime Glazed Leg of Lamb image

A great alternative to the usual lemon, garlic, rosemary seasoning for lamb. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.

Provided by CHEEKSFD

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 1h

Yield 10

Number Of Ingredients 7

1 (6 ounce) can frozen limeade concentrate
½ cup dry white wine
1 large clove garlic, pressed
2 tablespoons butter
salt and pepper to taste
½ teaspoon dried thyme
1 (4 pound) leg of lamb, butterflied

Steps:

  • Preheat an outdoor grill for medium heat.
  • In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
  • Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

Nutrition Facts : Calories 290.5 calories, Carbohydrate 14.1 g, Cholesterol 80 mg, Fat 15.4 g, Protein 20.4 g, SaturatedFat 6.9 g, Sodium 69.6 mg, Sugar 13.2 g

MAPLE & CHILLI-GLAZED LEG OF LAMB



Maple & chilli-glazed leg of lamb image

Make a lovely maple and chilli glaze to brush over a leg of lamb, ready for barbecuing - a great choice when you haven't got time for marinating

Provided by Tom Kerridge

Categories     Dinner

Time 1h

Number Of Ingredients 7

2.5kg leg of lamb, butterflied (ask your butcher to do this)
1 bunch of rosemary, snipped into 2cm lengths
100ml maple syrup
50g Dijon mustard
2 tbsp yeast extract
1 tbsp smoked paprika
3 medium green chillies, sliced

Steps:

  • Lay the butterflied lamb leg on a board and use a sharp knife to prick about 20 holes all over the skin side. Press the rosemary sprigs deep into the holes, then season all over.
  • To make the glaze, tip all of the ingredients into a small saucepan, reserving a few sliced chillies, and bring to the boil. Stir to combine, then remove from the heat and set aside. Light the barbecue. It's ready when the coals are ashen and you can hold your hand 5cm above the grill for at least 5 seconds.
  • Lay the lamb skin-side down on the grill and cook for 10 mins. Turn over using tongs and cook for 10 mins more. Repeat this two more times for 5 mins on each side so the lamb cooks for a total of 30 mins. Baste with the glaze, turn the lamb again and keep basting for another 10 mins until deep brown and sticky. Remove to a board, cover loosely and leave to rest for 20 mins. Carve into thin slices to serve, then scatter over the reserved sliced chillies.

Nutrition Facts : Calories 582 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 62 grams protein, Sodium 1.4 milligram of sodium

LIME GLAZED LEG OF LAMB



Lime Glazed Leg of Lamb image

A great alternative to the usual lemon, garlic, rosemary seasoning for lamb. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.

Provided by Larry Stephenson

Categories     Leg of Lamb

Time 1h

Yield 10

Number Of Ingredients 7

1 (6 ounce) can frozen limeade concentrate
½ cup dry white wine
1 large clove garlic, pressed
2 tablespoons butter
salt and pepper to taste
½ teaspoon dried thyme
1 (4 pound) leg of lamb, butterflied

Steps:

  • Preheat an outdoor grill for medium heat.
  • In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
  • Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

Nutrition Facts : Calories 290.5 calories, Carbohydrate 14.1 g, Cholesterol 80 mg, Fat 15.4 g, Protein 20.4 g, SaturatedFat 6.9 g, Sodium 69.6 mg, Sugar 13.2 g

LIME GLAZED LEG OF LAMB



Lime Glazed Leg of Lamb image

A great alternative to the usual lemon, garlic, rosemary seasoning for lamb. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.

Provided by CHEEKSFD

Categories     Leg of Lamb

Time 1h

Yield 10

Number Of Ingredients 7

1 (6 ounce) can frozen limeade concentrate
½ cup dry white wine
1 large clove garlic, pressed
2 tablespoons butter
salt and pepper to taste
½ teaspoon dried thyme
1 (4 pound) leg of lamb, butterflied

Steps:

  • Preheat an outdoor grill for medium heat.
  • In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
  • Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

Nutrition Facts : Calories 290.5 calories, Carbohydrate 14.1 g, Cholesterol 80 mg, Fat 15.4 g, Protein 20.4 g, SaturatedFat 6.9 g, Sodium 69.6 mg, Sugar 13.2 g

LIME GLAZED LEG OF LAMB



Lime Glazed Leg of Lamb image

A great alternative to the usual lemon, garlic, rosemary seasoning for lamb. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.

Provided by CHEEKSFD

Categories     Leg of Lamb

Time 1h

Yield 10

Number Of Ingredients 7

1 (6 ounce) can frozen limeade concentrate
½ cup dry white wine
1 large clove garlic, pressed
2 tablespoons butter
salt and pepper to taste
½ teaspoon dried thyme
1 (4 pound) leg of lamb, butterflied

Steps:

  • Preheat an outdoor grill for medium heat.
  • In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
  • Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

Nutrition Facts : Calories 290.5 calories, Carbohydrate 14.1 g, Cholesterol 80 mg, Fat 15.4 g, Protein 20.4 g, SaturatedFat 6.9 g, Sodium 69.6 mg, Sugar 13.2 g

BOMBAY LEG OF LAMB WITH YOGURT AND LIME



Bombay Leg Of Lamb With Yogurt And Lime image

This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 2-pound boned leg of lamb, butterflied
1 cup plain low-fat yogurt
2 large limes
Freshly ground black pepper, to taste
1/4 teaspoon kosher salt

Steps:

  • In a large nonreactive bowl, combine lamb and yogurt. Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately 1/4 cup). Add to bowl with freshly ground black pepper and the salt. Mix well so that lamb is thoroughly coated with yogurt marinade. Cover, and refrigerate for 6 to 8 hours. Turn once or twice during the marinating period.
  • Preheat the broiler. Remove lamb from the marinade. Place lamb in a heavy baking pan. Place marinade in a small pot.
  • Broil lamb on each side for 6 to 8 minutes. It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare. Meanwhile, warm marinade over low heat, whisking constantly; do not let boil. Remove lamb from oven. Let rest 5 minutes. Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 12 grams, Sodium 262 milligrams, Sugar 5 grams

LIME GLAZED LEG OF LAMB



Lime Glazed Leg of Lamb image

A great alternative to the usual lemon, garlic, rosemary seasoning for lamb. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.

Provided by Larry Stephenson

Categories     Leg of Lamb

Time 1h

Yield 10

Number Of Ingredients 7

1 (6 ounce) can frozen limeade concentrate
½ cup dry white wine
1 large clove garlic, pressed
2 tablespoons butter
salt and pepper to taste
½ teaspoon dried thyme
1 (4 pound) leg of lamb, butterflied

Steps:

  • Preheat an outdoor grill for medium heat.
  • In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
  • Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

Nutrition Facts : Calories 290.5 calories, Carbohydrate 14.1 g, Cholesterol 80 mg, Fat 15.4 g, Protein 20.4 g, SaturatedFat 6.9 g, Sodium 69.6 mg, Sugar 13.2 g

GLAZED ROAST LAMB



Glazed Roast Lamb image

My grandmother always makes it for Passover seder. I imagine it would work very well for Easter as well. She clipped the recipe out of some newspaper a decade ago or so. You can used dried herbs if you use 1/3 the amounts of herbs, but it isn't as good.

Provided by helowy

Categories     Lamb/Sheep

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 tablespoons chopped onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon grated lemon peel
1 large garlic clove, minced
1/2 teaspoon salt
1/2 cup honey
2 tablespoons lemon juice
1 (3 -4 lb) lean boneless leg of lamb, well trimmed
salt and pepper

Steps:

  • Preheat oven to 350°F; oil roasting pan.
  • Combine onion, parsley, thyme, rosemary, sage, lemon peel, garlic, and salt. Mix well.
  • In a separate bowl, combine honey and lemon juice.
  • Place lamb meat side up on a flat surface. Season to taste with salt and pepper. Brush with honey mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey mixture.
  • Place roast on a roasting rack in the oiled pan in the preheated oven, allowing 20 to 25 minutes per pound for medium rare. Brush with honey mixture every 20 minutes. When all the honey mixture is used, brush with the pan drippings.
  • Let roast stand for 5 to 10 minutes before carving.
  • Add 1/2 cup water and deglaze pan. Thicken if desired and serve with lamb.

Nutrition Facts : Calories 303.7, Fat 9.7, SaturatedFat 4, Cholesterol 107.2, Sodium 283.1, Carbohydrate 18.6, Fiber 0.3, Sugar 17.6, Protein 35.1

MARMALADE GLAZED LEG OF LAMB



Marmalade Glazed Leg of Lamb image

Make and share this Marmalade Glazed Leg of Lamb recipe from Food.com.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 leg of lamb, butterflied
1 tablespoon olive oil
1 teaspoon salt
1/2 cup marmalade
1 tablespoon ginger, minced
1 garlic, minced
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

Steps:

  • Pat the lamb dry and flatten out as much as possible. Remove any excess fat. Brush lightly with oil and sprinkle with salt.
  • Preheat barbecue.
  • Combine ingredients for the glaze and heat.
  • Cook the lamb 15 minutes per side for rare. Brush with the glaze a few times during the cooking. Allow the lamb to rest for 5 - 10 minutes before carving.

Nutrition Facts : Calories 114.6, Fat 2.8, SaturatedFat 0.4, Sodium 869.1, Carbohydrate 22.7, Fiber 0.9, Sugar 16.4, Protein 1.9

Tips:

  • Choose the Right Cut of Lamb: Opt for a leg of lamb with a good amount of marbling, as this will ensure a tender and flavorful roast.
  • Marinate the Lamb: Marinating the lamb in a zesty mixture of lime juice, garlic, herbs, and spices not only tenderizes the meat but also infuses it with incredible flavor.
  • Roast at High Heat Initially: Searing the lamb at a high temperature for a short period creates a beautiful crust and locks in the juices.
  • Reduce Heat for Slow Roasting: After the initial sear, reduce the oven temperature and continue roasting at a lower temperature to ensure even cooking and prevent the lamb from drying out.
  • Use a Meat Thermometer: To achieve perfectly cooked lamb, insert a meat thermometer into the thickest part of the roast and cook until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Let the Lamb Rest: Once roasted, let the lamb rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Indulge in a culinary journey with this exquisite Lime-Glazed Leg of Lamb recipe, where succulent lamb is elevated by a tangy and vibrant lime glaze. With its tender texture, infused with zesty citrus flavors and aromatic herbs, this dish is sure to impress your taste buds and become a new favorite. Remember to carefully select the lamb cut, marinate it well, and cook it to perfection using the tips provided. The result will be a masterpiece that combines the richness of lamb with the refreshing brightness of lime, leaving you and your loved ones savoring every bite. Bon appétit!

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