How to butterfly a leg of lamb (Including boning)
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In this video you'll learn how to butterfly a leg of lamb. We will start with a whole leg, and take the bone out step by step. Then I'll show you how to make cuts in the meat to butterfly it ready to cook.
Popular ways to cook a butterfly lamb leg are to BBQ, pan fry or grill.
===== TABLE OF CONTENTS =====
00:00 - Introduction
01:00 - Lamb information
02:05 - Boning the leg
04:52 - Butterflying the leg
06:11 - Making a rolled roast
06:27 - Marinating the butterflied leg
06:45 - Cooking tips
07:25 - Ending
===== Internal temperature recommendations for lamb =====
Rare: 45-50 degrees Celsius (113-122 degrees Fahrenheit)
Medium Rare: 55-60 degrees Celsius (131-140 degrees Fahrenheit)
Medium: 60-65 degrees Celsius (140-149 degrees Fahrenheit)
Well done: 70-75 degrees Celsius (158-167 degrees Fahrenheit)
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How to butterfly a leg of lamb - BBC Good Food
Follow our step-by-step guide to butterflying a leg of lamb!
Learn how to butterfly a leg of lamb yourself, so you have a flat piece of boneless meat that you can cook on the barbecue or in the oven.
For recipes using a butterflied leg of lamb click here:
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Lamb Recipes For Easter Sunday | Gordon Ramsay
It's Easter Sunday! Here are some mouth-watering lamb recipes for you.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
If you liked this clip check out the rest of Gordon's channels:
Easy roast Leg of Lamb Recipe with Rosemary
Ingredients
Lamb ( I have a half Leg of lamb)
Potatoes for roasting
Vegetables of your choice
Seasoning
Rosemary
Oil for Potatoes
1 pint of boiling water
Preparation
Wash Lamb under cold running water
Make a couple of deep cuts into Lamb
Add a few sprigs of Rosemary
Add Seasoning
Place Lamb in oven proof dish
Pour 1 pint of boiling water around the Lamb
Place in preheated oven 160 c 320f
Cook for 2 hours
Remove lid and allow to brown if needed
Prepare and cook vegetables of choice
Allow Lamb to rest for 30
Carve and serve
#Easyroastlegoflamb #roastedlamb# Easy Roast Lamb
Kitchen Tip: How to Cook a Butterflied Leg of Lamb
Lamb is a very common centerpiece on Easter plates, but it’s not necessarily something everyone cooks on a regular basis, so preparing it at home can be intimidating. Don’t fear! It’s far easier than you may think thanks to Heinen’s and this recipe from @ChefBillyParisi!
Heinen’s has an incredible selection of premium cuts of lamb in their Meat Department. From full legs, which serve 8-10 people, to smaller butterflied legs, which serve 2-4, you’re guaranteed to find an option that works for you. And, if you don’t see the cut you’re looking for, Heinen’s butchers can prepare an order to your exact specifications.
When looking for lamb at the grocery store, it’s important to remember that fat equals flavor. Lamb is a relatively lean cut of meat, so select a cut that has a little fat cap on top. Even on the underside, it’s important to have intermuscular fat for added flavor.
While the fat on the meat certainly contributes to the final flavor, it’s also important to season the lamb appropriately. A little salt and pepper will do, but for maximum taste, a marinade is key!
Simply whisk a few ingredients (listed below) together, pour it over the meat in a casserole dish, let it rest, toss it in the oven for 35 minutes and slice away.
Creating an impressive Easter entrée has never been so easy!
How to Cook a Butterflied Leg of Lamb
Serves 2-4
Ingredients
10 garlic cloves, finely minced
3 Tbsp. fresh lemon juice
1 Tbsp. fresh rosemary, minced
½ tsp. Heinen’s ground cumin
2 tsp. salt
1 tsp. black pepper
1/3 cup Heinen’s olive oil
1 Heinen’s butterflied leg of lamb
Instructions
1. Preheat the oven to 400°F.
2. In a bowl, whisk together the garlic, lemon juice, rosemary, cumin, salt, pepper and olive oil.
3. Add the lamb to a casserole dish and pour the marinade over top. Rub it all over the lamb to ensure its coated.
4. Cover the dish in plastic wrap and marinate from 1-24 hours.
5. Remove the lamb from the casserole dish and place it on a rack on a sheet tray. Bake at 400°F for 35 minutes, or until browned an internal temperature of 140°F -145°F is achieved.
6. Remove the lamb from the oven and let it rest for 5 minutes.
7. Thinly slice it on a bias/ angle and serve.
How to make butterflied lamb with mint and garlic
We’ve got your summer barbecue sorted with this easy butterflied lamb with mint and garlic (RECIPE BELOW). To complete the menu, brush veggies and haloumi with olive oil before chargrilling.
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BUTTERFLIED LAMB WITH MINT & GARLIC
Serves 8 Prep 20 mins (+ 1 hour marinating & 15 mins resting time) Cooking 30 mins
½ cup (125ml) dry white wine or apple juice
2 garlic cloves, crushed
2 tbs finely chopped rosemary
2 tbs finely chopped mint
1 tbs Dijon mustard
1kg Coles Australian Lamb Butterflied Leg Plain
1 large eggplant, cut crossways into 1cm-thick slices
1 tbs olive oil
2 zucchini, thinly sliced lengthways
180g haloumi, cut into 1cm-thick slices
Lemon zest, to serve
Mint leaves, to serve
Green peppercorn & mint salsa
¼ cup finely chopped mint
¼ cup finely chopped flat-leaf parsley
1 tbs coarsely chopped drained green peppercorns
1 garlic clove, crushed
1 tbs brown sugar
1 tbs apple cider vinegar or brown malt vinegar
2 tbs olive oil
1 Combine the wine or apple juice, garlic, rosemary, chopped mint and mustard in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2 Preheat a covered barbecue on medium-high. (Alternatively preheat oven to 180°C.) Drain lamb from the marinade. Season. Cook on grill for 5 mins each side. Reduce heat to low. Cook in covered barbecue or oven for 10 mins for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 15 mins to rest.
3 Meanwhile, increase heat to high. Brush the eggplant with half the oil. Cook on grill for 1-2 mins each side or until lightly charred. Transfer to a serving platter. Brush the zucchini with remaining oil. Cook for 1 min each side or until charred. Transfer to the platter. Cook haloumi for 1 min each side or until charred. Add to the platter.
4 To make the green peppercorn & mint salsa, combine the mint, parsley, peppercorns, garlic, sugar, vinegar and oil in a small bowl. Season.
5 Thickly slice the lamb and arrange on a serving platter. Sprinkle with lemon zest and mint leaves. Drizzle with salsa. Serve with the vegetables and haloumi.
Want more step-by-step videos so you can make this your best summer yet? Check out our Easy entertaining playlist: which includes:
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