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How To make Barbecued Butterflied Leg Of Lamb with Mint
1 Leg of lamb (5-6 lb)*
3/4 c Balsamic vinegar
1/3 c Mint jelly
1/3 c Minced fresh mint leaves
Fresh mint sprigs (opt) Salt Pepper sm Pocket bread** * - boned and trimmed of surface fat ** - or regular pocket bread, cut in half crosswise
1. Lay meat boned side up. Slash about halfway through
thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even. 2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over
medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally. 3. On firegrate in a barbecue, with a lid, ignite 50-60
charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12
more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents. 4.Turn meat as needed to brown evenly; baste with marinade.
Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done. 5. Transfer lamb to a platter and let rest 5-10 minutes.
Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread. -----
How To make Barbecued Butterflied Leg Of Lamb with Mint's Videos
The Only Leg Of Lamb Recipe You’ll Ever Need
How to cook Butterflied Leg of Lamb
Following on from Pieros previous video of how to do the butterflying of the leg of lamb here he shows us the best way to prepare it and cook it, Yum! Piero starts by marinating the lamb, ingredients listed below and follow along!
Ingredients:
- 1 butterflied Leg of Lamb, Or Mutton or Goat
- Rosemary
- Thyme
- Parsley
- Ginger
- Mint
- Lemon
- Salt & Pepper
Hope you enjoy this how to cook a butterflied leg of lamb video, visit our website for more cookingwithanitalian.com & find more on our channel enjoy!
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Jimmy's Farm Recipes - Yoghurt & Mint Marinated Leg of Lamb
Jimmy's Farm head chef, Jon Gay takes us through some of his favourite recipes that you can cook at home. This first video is the delicious yoghurt and mint marinated leg of lamb.
For this and more recipes, visit
Music:
BBQ Butterfly Lamb Leg on the Weber Grill
A tasty Butterflied lamb leg on the Weber with a nice Mint and Balsamic glaze.
TRY LAMB! Butterflied leg of Lamb in next level marinade
Ask your butcher for a leg of lamb and have him de-bone. The beauty of this cut of meat is you almost half your cooking time and you get more flavour into the meat.
Marinade
Fresh rosemary (Pull the sprigs off the stem)
Fresh thyme
1 whole garlic bulb (crushed or chopped)
Sea salt
Freshly cracked Pepper
250ml olive oil
125ml red wine vinegar
Zest of 1 lemon
Butterflied Leg of lamb
2kg – serves 6 to 8 people
Herb Wand
Extra Thyme and Rosemary for the herb wand. Tie the herbs together at the end of a wooden spoon or use a rubber band to hold all the herbs together to use as a basting brush
Process
Combine marinade ingredients together into a large bowl, season and mix well. This recipe works best if you can marinate the lamb overnight, or at least get it smothered the morning of the cook so the meat has a couple hours in the marinade. Set aside 1/4 into another bowl for the basting.
Set your BBQ for Half and Half technique.
Get the lamb out of the fridge about an hour before grilling.
Take the leg of lamb out of the marinade (try and hold it above the marinade container so the excess fats drip off.)
Grill the lamb over the direct heat to build up that crust. If it starts to burn, flip it over. Once both sides have a good colour, move the joint to the cooler part of the grill (the indirect side). Baste the leg of lamb throughout the cooking process. Careful with the oils from the marinade, too much marinade will cause flare-ups. Baste while the lamb is over indirect heat. Put the lid on to allow the joint’s internal temp to rise. Larger cuts will need a bit more time.
Move the lamb from direct heat to indirect heat so that the internal temp of the lamb is where you want it. I like to cook my lamb to medium. (I also like to throw some extra salt on the lamb during the cook.)
You don’t want lamb as rare as beef, so we recommend the following temps
Medium 55°C
Medium Well 60°C
Well Done 65°C
Lamb will rise in temp while resting so pull it off the heat about 5-7 degrees away from the required internal temp.
Once the lamb is done, let it rest for 10-15 minutes to allow the juices to move back into the muscle. Slice the leg of lamb and sprinkle salt and pepper over and serve
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Leg of Lamb with Goat's Cheese and Mint | Gordon Ramsay
Deboned and butterflied to make it easier to roast. Best served with a mint vinaigrette.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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