Lamb recipe?

Discussion in 'Recipes' started by dhammons, Mar 31, 2015.

  1. dhammons

    dhammons

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    My husband dearly loves lamb, but I have never cooked it at home. Does anyone have a recipe that I can try for our Easter dinner? Thanks in advance. :)
     
  2. skyler

    skyler

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    We have lamb frequently, including this Easter dinner which will be grilled, butterflied leg of lamb.  One question...were you thinking of roasting or grilling it?   
     
  3. dhammons

    dhammons

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    Honestly, I hadn't decided. Grilling seems a popular option, so I will probably go that direction.
     
  4. skyler

    skyler

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    I have several suggestions for grilling.  This is one favorite we're using this Easter. This marinade is delicious, but I posted a couple more choices following this one.  
    • 3/4 cup dry red wine
    • 3/4 cup soy sauce
    • 4 large cloves garlic, chopped
    • 1/4 cup chopped fresh mint leaves (optional)
    • 1 T. chopped fresh rosemary (or 1 tsp. dried)
    • 1 tsp. coarsely ground black pepper
    •  
    • 1 butterflied leg of lamb (4 to 5 pounds)
    Combine the wine, soy sauce, garlic, mint, rosemary and pepper in a small bowl and mix well. Place the lamb in a nonreactive baking pan. Pour the mixture over the lamb, cover, and refrigerate for 6-8 hours (or overnight), turning the lamb frequently.

    Bring the lamb to room temperature.  Drain the lamb and grill about 15 minutes per side over a medium high direct heat.  Start checking for desired doneness after about 25 minutes total grilling time.

    Other Marinade Choices...you might need to increase amounts depending on how much meat you use.

    2 cloves garlic, minced
    1/2 tsp. salt
    2 T. Dijon mustard
    1 T. soy sauce
    2 T. lemon juice
    1 tsp. dried rosemary or thyme (or 1 T. fresh) - also good with herbs de Provence
    1/4 cup olive oil

    OR

    6 T. dry red wine
    6 T. red wine vinegar
    3 T. olive oil
    1 tsp.salt
    1/4 tsp. ground black pepper
    1/4 cup chopped parsley
    1 tsp. dried oregano
    3-4 cloves garlic, chopped 
    Juice of 1/2 lemon
     
     
  5. dhammons

    dhammons

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    Thanks Slylar for the great recipe! It was delicious and a big hit with the family.
     
  6. skyler

    skyler

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    You're welcome...glad to hear it!
     
  7. bullfrog

    bullfrog

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    Hey Skyer - WOW what great marinades, I would really like to try them all!

    I am just a hobby chef without a lot of experience and wondered what measure a 'T' was please.

    Thanks and have a nice day.
     
  8. skyler

    skyler

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    Hey Bullfrog, so sorry I never saw your question, but you probably know the answer by now.  "T" means tablespoon.  Hope you get a chance to try the marinades!
     
  9. bullfrog

    bullfrog

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    Thanks again Skylar. Of course, being English I am used to referring to a Tablespoon as 'Tbsp'

    By God Carruthers, the natives are restless tonight.

    Have a great (and delicious) weekend.
     
  10. skyler

    skyler

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    You're welcome Bullfrog.  "Tbsp." is often used in this country, and teaspoon is usually "tsp."  
     
  11. chefedb

    chefedb

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    Your first marinade looks very good. I will try it, but I will add fresh Rosemary.
     
  12. skyler

    skyler

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    chefedb, I use fresh rosemary...it grows everywhere here in SoCal.