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How To make Butterflied Leg Of Lamb with Rosemary
3/4 Cup dry red wine
1/2 Cup extra-virgin olive oil
1/3 Cup coarse-grained mustard
1/4 Cup red wine vinegar
4 Tablespoons fresh rosemary leaves
2 Tablespoons drained green peppercorns
1 Tablespoon dried oregano
2 Large garlic cloves
1 leg of lamb, boned, butterflied, trimmed o
fat -- about 4 to 5 lbs
Combine the wine,oil,mustard,vinegar,rosemary leaves,peppercorns, oregano,and garlic in blender. Puree for 3 minutes or until rosemary is completely ground. Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, cover completely and evenly.Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking.
Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle generously with salt and pepper. Grill turning occasionally,lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130 F for medium-rare., Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices.
6 Servings Bon Appitit June 1996
How To make Butterflied Leg Of Lamb with Rosemary's Videos
Grilling a Butterflied Leg of Lamb
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
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Roast Lamb Feast: Butterflied Leg of Lamb with Garlic and Rosemary
Check out the recipe at:
When Maggy Keet founder of Blogger's without Borders lived in England, she and her husband had a wonderful tradition of going to his Grandparent's house for a Sunday roast. Now that they're back in the states they've found a way to continue the tradition in a simplified manner: a full roast dinner in one roasting pan. In this USA Weekend video, we show you how to make a Butterflied Leg of Lamb with Rosemary and Garlic. Long live tradition!
How to Make Grilled Butterflied Leg of Lamb - Episode 71
How to Cook Grilled Butterflied Leg of Lamb - Episode 71
Ingredients
Leg of Lamb - butterflied by butcher 3+ lbs. (1.5k) (6 people)
Kosher Salt
Pepper
Lemon Juice - 1-2 lemons
Rosemary - fresh or dried
Garlic - 4+ cloves
Season lamb with salt and pepper.
Place lamb in 1 gallon (4L) bag.
Add rosemary.
Add lemon juice, olive oil, and garlic as a marinade.
Refrigerate for 1-24 hours.
Bring to room temp before grilling.
Create grill marks over high direct heat on both sides.
Move to indirect heat either on grill or in the oven to finish cooking.
Optimally, use an electronic or instant meat thermometer to bring your lamb up to desired temperature.
I love rare lamb so I take mine off at around 130F (55C)
Let the lamb rest for 10 minutes before slicing and serving.
Grill safe thermometer with probe:
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Butterflied Leg of Lamb
This butterfield leg of lamb is the perfect choice for a speedy Sunday Lunch and can even be cooked on the barbecue
Find the full recipe here:
Masterclass | Butterflied Leg of Lamb | Summer Lamb
Masterclass | Butterflied Leg of Lamb | Summer Lamb
Prep: 25 minutes Cook: 1 hour Serves: 10
Ingredients:
2.5kg Lamb Leg, butterflied
25g fresh rosemary leaves, chopped
420g lemons, cut into quarters
210g garlic, unpeeled, cut in half
60mls olive oil
Marinade:
400g green olives, pitted, finely diced
40g anchovy fillets in oil, drained, mashed
100mls lemon juice
Salt and pepper to season
Method:
Pre heat oven to 160◦C dry heat.
Place lemons, rosemary, garlic, half the olive oil, salt and pepper in a gastronome. Place olives, anchovies, lemon juice and remaining olive oil in a bowl. Stir well to combine. Season with salt and pepper.
Season lamb leg all over with salt and pepper. Nestle lamb on top, rub marinate into lamb and roast, uncovered, 160-170◦C to internal doneness of 60◦C.
Transfer lamb to a large tray, cover loosely with foil to rest. Carve lamb, across the grain and serve with accompaniments.
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