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Grilled Leg of Lamb with Spiced Mustard and Rosemary

Grilled Leg of Lamb with Spiced Mustard and Rosemary

Ingredients

  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 tablespoon apple cider vinegar
  • 1/2 cup frozen apple juice concentrate, thawed
  • 1/2 cup spicy brown mustard (such as Gulden's)
  • 1 tablespoon chopped fresh rosemary
  • 1 5-pound boneless leg of lamb, butterflied, trimmed of all fat
  • Nonstick vegetable oil spray

Recipe Preparation

  • Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.

  • Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.

  • Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.

Recipe by Janet Taylor McCracken Selma Brown Morrow, Lena Cederham Birnbaum,Reviews Section

Leg of lamb recipes - 17 recipes

A full elegant meal of rich slow-cooked leg of lamb, bright cabbage, savory rosemary noodles, sweet squash, and cri.

  • 5 pounds organic boneless leg of lamb
  • 3 cups water
  • 1 teaspoon dried organic mint
  • 1 teaspoon dried rosemary
  • Salt, pepper and garlic powder
  • 1 head organic green cabbage
  • 6 cups water
  • 1/2 cups organic cane sugar
  • 1/2 cups organic apple cider vinegar
  • 1 tablespoon dill seed
  • 2 ounces organic salt pork, sliced thin
  • 1/4 cup organic white flour
  • 1 package extra wide egg noodles
  • 2 sticks organic grass fed butter
  • 2 sprigs organic Rosemary, remove stem
  • 1 cup organic gluten free bread crumb
  • Salt, pepper and garlic powder, to taste
  • 1 large organic butternut squash
  • 2 tablespoons organic grass fed butter
  • 1 tablespoon organic light brown sugar
  • 1 tablespoon organic maple syrup
  • 1 bunch organic asparagus
  • 1 quart organic strawberries, rinsed, trimmed and quartered
  • 1 pint organic blackberries, rinsed

Roasted Leg of Lamb with Summer Vegetables

Patience is really a virtue when it comes to certain dishes

  • For roasted leg of lamb:
  • 2 to 2.2 kg whole leg of lamb
  • 2 cloves garlic, sliced into thick long strips
  • 7 to 8 sprigs fresh rosemary
  • Salt and black pepper to taste
  • For sauce:
  • 100 ml dry white wine
  • 500 ml chicken stock
  • 1 tbsp wholegrain mustard
  • For roasted summer vegetables:
  • 3 potatoes
  • 1 yellow zucchini
  • 1 beetroot, skin removed
  • 3 carrots
  • 1 green bell pepper
  • 2 sprigs rosemary
  • 6 cloves whole garlic
  • Salt and black pepper to taste
  • Olive oil
  • 2 tbsp honey

Red Curry Leg of Lamb

Ina Garten's Braised 4-Hour Lamb & Provencal French Beans

By Foodiewife, A Feast for the Eyes

This dish is based on a French 7-hour braised lamb

  • BEANS:
  • 1 (6 to7-pound) leg of lamb (see note)
  • Good olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 (750-ml) bottle dry white wine
  • 2 cups chicken stock, or water
  • 2 heads of garlic, broken apart but not peeled
  • 15 large sprigs fresh rosemary
  • 15 large sprigs fresh thyme
  • 1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth)
  • 6 bay leaves
  • 14 ounces dried Great Northern beans
  • 1 quart homemade chicken stock or canned broth
  • 1 tablespoon kosher salt
  • 1/4 cup good olive oil
  • 2 cups yellow onions, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/4 cup fresh parsley, chopped, plus extra for garnish
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 1/3 cup Parmesan cheese, freshly grated

Mama's Family Leg of Lamb

Family recipe passed down from Anna Clancy Barnes to Catherine Barnes Hastie to Beth Martino Hastie

  • 4-6 lb leg of lamb
  • 3 cloves garlic, quartered
  • 6 baking potatoes, peeled and quartered
  • 1 c beef bouillon
  • salt and pepper

Roast Leg of Lamb with Apples and Fennel

Red currant jelly, pomegranate molasses, apples, onion, and fennel make this roast leg of lamb stand out as a rusti.

  • 1 (5-pound) bone-in leg of lamb, shank bone exposed
  • Kosher salt and freshly ground black pepper, to taste
  • 10 cloves garlic, peeled and halved crosswise
  • 1/3 cup rosemary leaves
  • 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left
  • whole and cored with an apple corer
  • 1 small yellow onion, quartered
  • 1 medium bulb fennel, trimmed and cut into 3/4-inch wedges
  • 1 cup red currant jelly, plus more for serving
  • 1 cup apple juice
  • 1/2 cup pomegranate molasses (available from Market Hall Foods)
  • Zest and juice of 1 lemon
  • Mint leaves, to garnish

Moroccan Spiced Roasted Leg of Lamb

Moroccan Spiced Roasted Leg of Lamb is the perfect main dish for any special occasion! Pair this with your favorite


Patti G.

I cooked my lamb for the full time and my veggies burnt to the sides. Fortunately, the lamb turned out really well. I did tent the meat for 20 min, so that I could cook my veggies. Next time, I will add garlic to the veggies and not cook for as long (1-1/2 - 2hrs) or decrease the cooking temp to 250 - 300 and cook for 3 hrs.

Moira M.

I decided to try something a little different from my usual lamb shank recipes. This was delicious. The only thing I did different was I added a few cloves of garlic in the sauce 1/2 way through cooking. I also only cooked it for a total of 2 hours in the oven but it would have benefited from the longer cooking (I started late). We loved it anyway. Definitely a repeat. One thing when I added the mustard seed they were acting like popcorn and flying all over my stove. Maybe I had the heat too high.


Top rated Lamb recipes

Tandoori Leg of Lamb

In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt

  • 1/2 cup plus 2 tablespoons fresh lemon juice
  • Kosher salt
  • One 6-pound bone-in leg of lamb
  • 2 cups plain whole-milk yogurt
  • 1/2 cup vegetable oil
  • 2 garlic cloves, minced
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons dry mustard
  • 2 teaspoons ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 2 medium sweet onions, thinly sliced
  • 1/2 cup chopped cilantro
  • 4 tablespoons unsalted butter, melted
  • Lemon wedges, for serving

Prosciutto Lamb Burgers

These prosciutto lamb burgers put the gourmet in gourmet cooking! If you love burgers but want to kick it up a notc

  • 1/2 cup plain dried bread crumbs
  • 1/4 cup chopped fresh flat-leaf Italian parsley
  • 1 large egg, lightly beaten
  • 2 tablespoons whole milk
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 pound ground lamb
  • 6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
  • 1/4 cup olive oil
  • Fresh basil leaves, for topping each burger
  • Fresh tomato slices, for topping each burger
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling

Tagliatelle with Quick Lamb Sugo

A sugo is a rich Italian sauce that usually cooks for hours

  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1 small fennel bulb, trimmed, cored, and cut into small dice (about 1-1/4 cups), plus 1 to 2 Tbs. chopped fennel fronds
  • 1 small onion, cut into small dice
  • 1 lb. ground lamb
  • Freshly ground black pepper
  • 1/4 cup tomato paste
  • 3/4 cup dry red wine
  • 3/4 cup tomato juice
  • 1 Tbs. chopped fresh oregano
  • 1 lb. fresh tagliatelle or fettucine
  • Freshly grated Pecorino Romano for serving

Ragout of Lamb and Spring Vegetables with Farro

Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine

  • 4 sprigs oregano
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1/4 cup olive oil, plus more
  • 2 pounds lamb shoulder, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounces pearl onions, peeled
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 cup dry red wine
  • 6 cups low-sodium chicken broth
  • 1 cup semi-pearled farro or wheat berries, rinsed
  • 1 3/4 pounds baby turnips, trimmed, scrubbed, halved if large
  • 1 bunch asparagus, trimmed, cut into 1-inch pieces on a diagonal
  • 2 cups fresh (or frozen, thawed) peas
  • 1 bunch dandelion greens, trimmed

Meat Loaf by Miranda Lambert

Mix all the above ingredients together

  • 2 lbs. ground beef
  • 1 lb. ground breakfast sausage (mild or regular)
  • 1/2 sleeve of finely crushed saltines or Ritz crackers
  • 2 eggs
  • 1 dash of Worcestershire
  • 1 tsp. prepared mustard
  • 1/2 c. brown sugar
  • 1/4 c. ketchup
  • 1/2 c. finely chopped bell pepper
  • 1/2 finely chopped onion

LINGUIÇA DE LOMBO FLAMBADA NA CACHAÇA, ACOMPANHADA DE MAIONESE TEMPERADA

Para a linguiça: em um recipiente, passe a linguiça pela manteiga e reserve

  • Para a Linguiça:
  • Linguicinhas de lombo para aperitivo
  • 1 colher de sopa de manteiga com sal
  • Óleo de girassol (+- 2 colheres de sopa)
  • Meia xícara de chá de cachaça
  • Para a Maionese:
  • 1 vidro pequeno de maionese
  • pimenta do reino ralada na hora a gosto
  • pimenta calabresa a gosto
  • uma pitada de noz moscada
  • salsinha a gosto
  • cebolinha a gosto
  • 1 gema
  • 2 colheres de sopa de vinagre de vinho tinto
  • 2 colheres de sopa de azeite

Rack of Lamb with Mint and Capers

Marinate the racks of lamb the night before and make the mint/caper garnish the day before for an easy (and fancy) .

  • 2 racks of lamb, about 3 pounds, frenched
  • 4 garlic cloves, crushed
  • 1/2 cup fresh mint, roughly chopped
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 2 tablespoons safflower oil
  • 1/2 cup salt-packed capers, rinsed well
  • 2 cups fresh mint
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 1/4 cup minced shallots, about 2 shallots
  • 1/2 cup extra-virgin olive oil
  • Lemon wedges, for garnish
  • Fresh mint sprigs, for garnish

Michael Symon's Leg of Lamb with Roasted Potatoes

This year treat your family to a delicious leg of lamb for Easter

  • For the Leg of Lamb:
  • 6 Shallots (minced)
  • 4 Garlic Cloves (minced)
  • 1/4 cup Fresh Rosemary
  • 1/4 cup Fresh Oregano
  • 2 tablespoons Sugar
  • 2 tablespoons Coriander Seeds (toasted and crushed)
  • 1 tablespoon Crushed Red Pepper Flakes
  • 1 1/2 tablespoon Kosher Salt
  • 1 6-pound Bone-in Leg of Lamb
  • For the Roasted Potatoes:
  • Nonstick vegetable cooking oil spray
  • 4 pounds Unpeeled Fingerling Potatoes (rinsed and halved lengthwise)
  • 1/2 cup Olive Oil
  • 1 cup Extra Virgin Olive Oil
  • 1/2 cup Fresh Lemon Juice
  • 6 tablespoons Fresh Chopped Dill
  • 4 teaspoons Finely grated Lemon Peel
  • 24 Garlic Cloves (sliced)
  • Kosher salt and black pepper
  • For the Tzatziki Sauce:
  • 2 cups Greek Yogurt
  • 1 Cucumber
  • Kosher Salt
  • Juice and Zest of 2 Lemons
  • 2 tablespoons Chopped Fresh Mint
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Minced Shallot
  • Freshly Ground Black Pepper

Moussaka (Eggplant and Lamb Casserole)

This is a classic Greek and Turkish casserole that combines two of the eastern Mediterranean's most popular ingredi.

  • For the meat sauce:
  • 2 or 3 eggplants, about 2 pounds.
  • Salt and fresh ground pepper
  • Olive oil
  • 1/4 cup unsalted butter
  • 2 onions, chopped
  • 4 cloves garlic, finely minced
  • 2 teaspoons cinnamon
  • 2 teaspoons oregano
  • 1 pound of ground lamb
  • 1 cup (8 oz) tomato puree or 2-3 fresh, large tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 4 tablespoons parsley
  • salt and pepper
  • For the cream sauce:
  • 2 cups milk
  • 1/4 cup unsalted butter
  • 1/4 cup plain flour
  • 1/2 teaspoon grated nutmeg
  • salt and pepper
  • 4 eggs, lightly beaten
  • 1 cup cottage cheese
  • 1/3 cup grated kasseri or parmesan cheese
  • 1/3 cup dried bread crumbs, finely crumbled

*Parchment-Wrapped Leg of Lamb with Lemon and Black Pepper

  • 1 bone-in leg of lamb, about 7 pounds, trimmed of excess fat
  • 8 large cloves of garlic, sliced
  • 1/3 cup EVOO – Extra Virgin Olive Oil
  • Juice of 2 lemons
  • Lots of coarse black pepper and salt
  • 1/2 cup mixed chopped herbs: thyme, rosemary, parsley, dill

Marinated Grilled Leg of Lamb

From "The Feast Nearby" by Robin Mather

  • 1.5 cups Olive oil
  • Juice of 3 lemons
  • 1/2 cup dry red wine (cheap is OK)
  • 1 large onion, peeled, quartered
  • 6-8 large cloves garlic, peeled
  • 1/4 cup Dijon mustard
  • 1 TBL each dried oregano, dried basil, dried rosemary
  • 2 tsp each ground cumin, kosher salt, freshly ground black pepper
  • 1 butterflied, boneless leg of lamb, about 7 lbs, or 2 butterflies legs, 304 lbs each

Lamb Meatballs with spiced tomato sauce, mint, and feta

courtesy The A.O.C Cookbook Suzanne Goin pic copied from book with cellphone

  • 3/4 cup finely diced onion
  • 1/4 cup heavy cream
  • 2 XL egg yolks
  • 1/2 tsp ground cinnamon
  • 1 tsp crushed aleppo pepper
  • pinch cayenne pepper
  • 2 lbs ground lamb (or beef/pork combo)
  • 1 cup fresh breadcrumbs
  • 1/4 cup chopped flat leaf parsley
  • 1 recipe spiced tomato sauce (recipe follows)
  • 1/4 cup olive oil
  • 1/4 lb feta cheese
  • 2 tbsp sliced mint leaves
  • salt and pepper
  • Spiced tomato sauce
  • 3 cups canned san marzano or muir glen tomatoes (or italian plum)
  • 1/2 tsp cumin seeds
  • 3 tbsp olive oil (i use grape seed)
  • 1 small sprig rosemary
  • 1 chile de arbol, crumbled
  • 1 cup diced onion
  • 1 tsp thyme leaves
  • pinch ground cinnamon
  • pinch cayenne pepper
  • 1 bag leaf
  • 1/2 tsp sugar
  • 1/4 c freshly squeezed orange juice plus 3 inch strip of orange zest
  • salt and pepper

Leg of Lamb, Sweet and Sour Cabbage, Rosemary Noodles, Squash, Asparagus, Strawberries & Blackberries

A full elegant meal of rich slow-cooked leg of lamb, bright cabbage, savory rosemary noodles, sweet squash, and cri.

  • 5 pounds organic boneless leg of lamb
  • 3 cups water
  • 1 teaspoon dried organic mint
  • 1 teaspoon dried rosemary
  • Salt, pepper and garlic powder
  • 1 head organic green cabbage
  • 6 cups water
  • 1/2 cups organic cane sugar
  • 1/2 cups organic apple cider vinegar
  • 1 tablespoon dill seed
  • 2 ounces organic salt pork, sliced thin
  • 1/4 cup organic white flour
  • 1 package extra wide egg noodles
  • 2 sticks organic grass fed butter
  • 2 sprigs organic Rosemary, remove stem
  • 1 cup organic gluten free bread crumb
  • Salt, pepper and garlic powder, to taste
  • 1 large organic butternut squash
  • 2 tablespoons organic grass fed butter
  • 1 tablespoon organic light brown sugar
  • 1 tablespoon organic maple syrup
  • 1 bunch organic asparagus
  • 1 quart organic strawberries, rinsed, trimmed and quartered
  • 1 pint organic blackberries, rinsed

Lamb "Burritos"

Talk about fusion cuisine - translating a Mexican favorite into an Armenian treat, this was inspired by the notion .


Roast Leg of Lamb with Garlic and Rosemary

Leg of Lamb is often thought of as a special occasion, Holiday dish. Yet lamb is delicious any time of year. Flavorful and tender, roast leg of lamb in the oven or turn it on the barbecue spit. This is Roast Leg of Lamb with Garlic and Rosemary.

Course barbecue, dinner, Holidays, outdoor party, special occasion

Keyword garlic, grilled meat, herbs, Holidays, lamb, roasts

Total Time 1 hour 10 minutes

Ingredients

  • 1 4lb. Leg of lamb
  • 3 tbsp. whole-grain mustard
  • 1 cup dry white wine we use a dry chardonnay
  • 2 tbsp. olive oil
  • 1 tbsp. chopped fresh rosemary
  • 1 tsp. each salt and black pepper
  • 6 cloves garlic, cut in half
  • ½ cup dry white wine
  • 1 tbsp. whole-grain mustard
  • 2 tbsp. chopped fresh rosemary
  • fresh rosemary for garnish
  • salt and black pepper

Instructions

Place the leg of lamb in a large container like Tupperware with a lid. In a bowl add the mustard, white wine, olive oil and fresh rosemary. Pour the marinade over the lamb. Use a filet knife and cut slits in the lamb. Insert cut cloves of garlic in the lamb. Season the lamb with salt and pepper, then cover and refrigerate overnight.

When you're ready roast, heat the oven to 425. Remove the lamb from the container and pour the marinade over the lamb. Place the lamb on a rack over a roasting dish. Roast the lamb for 30 minutes to sear and brown it.

Turn the heat down to 350 and continue to roast the lamb. For medium-rare, roast the lamb for 12 minutes per pound. For this 4lb. leg of lamb that would be 48 minutes of roasting time at the 350. Use a meat thermometer. It should read 130. Bring the roast out of the oven and keep it on the rack placed over a cutting board. Tent the roast with foil and let it rest for about 15 minutes. The lamb will be medium on the ends and medium-rare in the center.

Place the roasting dish over medium-high heat on the stovetop and reduce the liquid. Stir in the white wine and mustard and cook the sauce until thick, about 4 minutes. Stud the slits in the lamb with fresh rosemary.


I’m obsessed with these spicy grilled lamb cutlets Marion’s Kitchen

These spicy grilled lamb cutlets will have you grilling all year round! Hunan-style marinade and a chilli sprinkle make this grilled lamb recipe a keeper!
Get the recipe: https://www.marionskitchen.com/hunan-style-grilled-lamb-cutlets/.
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For more super tasty recipes: http://bit.ly/MKrecipes.
ABOUT MARION.
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food..
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad)..
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Video taken from the channel: Marion’s Kitchen


The Meatwave

Holidays call for a little splurging. And when it comes to Easter, lamb is an obvious, splurge-worthy choice. I usually end up going with the leg, but after years of holiday leg of lamb recipes, I decided I owed myself a treat and picked up a rack of lamb instead. The question was, what flavors could I use to make it as delicious as possible?

After creating a spate of Moroccan grilling recipes last summer, I've become enamored with North African flavors. They're simultaneously earthy and spicy, fresh and acidic. It's an instantly recognizable combination, and one that can both stand up to and enhance the strong flavor of lamb.

I ended up taking a two-step approach to layering those flavors. First, I made a dry spice rub by combining earthy spices&mdashpaprika, cumin, coriander, and cinnamon&mdashwith hot ones, like black pepper and cayenne. I applied it liberally to my Frenched rack of lamb. With that side of equation taken care of, I moved onto my fresh ingredients.

To capture some brightness, I made a pesto-like blend of cilantro, parsley, lemon juice, garlic, and olive oil. But rather than slathering it over the chops right away, I decided to wait until the lamb was partially cooked. It's a method I've used in the past&mdashI start off by searing the meat and sealing in the rub over high heat, and then add my moist ingredients later on to avoid burning them to a crisp.

Having invested in a high-quality, expensive piece of meat, I wanted to make sure to grill it perfectly. And when it comes to lamb, that means cooking it slowly and uniformly over even, indirect heat.

But first, I wanted to get a nice sear on it, so I decided to start with a blast of intense, direct heat. Luckily, rack of lamb comes with a generous layer of fat over the meat, which acts as insulation, making it possible to sear the outside of the rack while barely cooking the inside.

That layer of fat can often be a problem, because when you put fat over the coals, it renders, drips down, and causes flare-ups. In some cases, those flare-ups can ruin meat&mdashespecially thinner cuts&mdashby burning it to death. But because I wanted to brown the lamb as quickly as possible, they actually helped quite a bit: as those narrow towers of intense flames rose from the coals and kissed the meat, the outside seared incredibly quickly. I managed to get an aromatic, burnished crust well before the internal temperature of the meat was able to rise.

Once it was seared, I moved the lamb to a cutting board to apply the herb mixture. I needed some "glue" to get it to stick to the meat, so I first brushed on a thin layer of Dijon mustard, then pressed the herb mixture into that.

I returned the lamb to the grill, this time over indirect heat and with the bones as far from the fire as possible to prevent them from charring (if you want them to be a pristine white, you can also wrap them in tin foil).

Then I covered the grill and cooked the lamb slowly until it reached a rosy medium-rare&mdashthe meat should register 130°F on an instant-read thermometer. I wouldn't bring rack of lamb past medium-rare anything higher and the meat will begin to toughen and too much of the flavorful juices will be lost.

The required 10 to 15 minute rest was an exercise in extreme restraint , but the wait was well worth it. The meat came out incredibly tender and juicy, with an amazingly rich and smooth flavor. I must say, the earthy spice crust balanced perfectly with the bright, fresh parsley and cilantro mixture. It certainly felt like I was eating something special, a dish reserved for those moments when a little excess is what's called for. The Moroccan flavor may be a departure from your standard holiday lamb, but it's one that works especially well and certainly won't disappoint if you're looking to change things up this Easter.

Published on Tue Mar 31, 2015 by Joshua Bousel

Moroccan-Spiced Rack of Lamb

  • Yield 4 servings
  • Prep 20 Minutes
  • Cook 30 Minutes
  • Total 50 Minutes

Ingredients

  • For the Herb Mixture
  • 1/3 cup finely chopped fresh cilantro
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup freshly squeezed lemon juice from about 2 lemons
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly minced garlic, about 3 medium cloves
  • For the Spice Rub and Lamb
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 Frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
  • 2 tablespoons Dijon mustard

Procedure

  1. For the Herb Mixture: Combine cilantro, parsley, lemon juice, olive oil, and garlic in a medium bowl. Set aside.
  2. For the Spice Rub: Combine paprika, salt, cumin, coriander, black pepper, cinnamon, and cayenne in a small bowl. Season racks of lamb all over with spice mixture.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place racks of lamb over hot side of the grill, fat side down, and cook until well browned, 3-5 minutes. Transfer lamb to a cutting board.
  4. Brush a thin layer of mustard over the fat side of each rack of lamb. Carefully press the herb and lemon mixture into the mustard on each rack, distributing it evenly.
  5. Return the racks to the grill, fat side up, close to, but not directly over, the coals. Continue to cook until an instant read thermometer registers 130°F when inserted into the side of the rack, 15 to 25 minutes. Remove from the grill and let rest uncovered for 10 minutes. Slice between ribs into chops and serve immediately.

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Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust

Comments

Mark Bradfordson Beautiful, Josh! I saw the first picture and immediately thought "Lamb Lollipops" :) Posted Tue, Mar 31 2015 10:52PM

Chris You make me wish that I liked lamb. It's just not for me but your pictures make it look so appetizing. Great shots. Posted Sun, Apr 5 2015 7:48AM


Grilled Butterflied Leg of Lamb Recipe

Want to make a tender, fall-off-the-bone leg of lamb, but don’t have a rotisserie? Well, you’re in luck! This recipe is perfect for those of us who don’t have a rotisserie (or the time to rotisserie) at home. I often find those dry out the lamb before the center gets nice and juicy anyway. ​To roast leg of lamb is quicker, simplifies carving, and makes it easier to determine doneness—three of the many reasons why this is my go-to method. For this recipe you won't need anything heavier or bigger than an 8-pound leg of lamb .

Since this recipe uses a grill, woodchips aren’t necessary to get a great final product. So if you don’t have any or don’t want to use them—that’s perfectly fine. However, I did slip in a few hickory woodchips to get some extra smoky flavor into the meat. Applewood, barbecue, or whatever bag is shoved under your grill will work just as well for this particular recipe.

While temperatures are listed below for different stages of doneness, I highly recommend going medium-rare to medium with this one. Any more done and the lamb may become dry and stringy, which is the exact opposite of how this recipe should taste!

I’ve tried a lot of lamb leg recipes floating around out there, but this one has to be the best so far. This lamb recipe is worthy to be called the main dish at your Christmas dinner even. The mustard and cardamom hold up really well against the Dijon, while the rosemary brings some freshness to an otherwise savory dish.

And the apple cider vinegar and apple juice impart this incredible sweet-tangy flavor that compliments the natural flavor of lamb. I honestly don’t know why I didn’t think of combining them both before!

I made the mistake of grinding up cardamom pods the first time around—and I’m here to warn you against that! Using whole cardamom will obliterate any other flavor nuances this meat should have.

So if you only have pods on hand, you’ll need to shell them and only grind up the actual seeds. Since cardamom can sometimes be hard to find, you can sub it with ground ginger without much of a flavor difference.

But now that all of that is out of the way—read on to make a ridiculously tender and delicious leg of lamb!

What You'll Need For This Leg Of Lamb Recipe

Ingredients For Butterflied Leg of Lamb

  • American lamb leg, boned and butterflied (4 to 6 pounds)
  • ½ cup Dijon mustard
  • ½ cup frozen apple juice concentrate, thawed
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon dry mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon ground cardamom*
  • Coarse kosher salt
  • Freshly ground black pepper

*You may substitute with ground ginger if you prefer.

​ Pro-tip: Add a dash of paprika or cayenne for a spicier version, you can also use garlic cloves to add more taste. You can also add some garlic (slivered, minced, or powdered) if you have it on hand for added flavor. I personally love tucking some slivered garlic pieces into the meat folds right before sticking the lamb on the grill.

Grilling Leg of Lamb - Step-by-Step

1. Combine dry mustard and ground cardamom (or ground ginger) in a small bowl.

2. Gradually whisk in the vinegar until mixture is mostly smooth. Allow to stand for 15 minutes to develop flavors properly.

3. Whisk in apple juice concentrate, dry mustard, rosemary, Dijon mustard, and extra virgin olive oil until no lumps remain.

4. Season the marinade with a dash of salt and black pepper to taste. ​Add a couple f clove s garlic to add more taste.

5. Place butterflied lamb leg in a glass baking dish. Sprinkle directly with salt and black pepper.

6. Now coat the lamb leg with 1/3 cup of the marinade. Turn over and sprinkle other side with salt and pepper. Now spread remaining marinade over lamb.

7. Cover the entire dish with plastic wrap and chill overnight so marinade can penetrate the meat. Turn periodically for even absorption.

8. Preheat the grill to medium-high heat. Add woodchips of choice. Spray with nonstick spray so the lamb doesn’t stick and burn.

9. Remove lamb from marinade, pat lamb dry and place on grill. Keep leftover marinade to the side (don’t throw away!).

10. Grill for 15 minutes. Turn the lamb over and grill an additional 15 minutes, all while brushing with reserved marinade from baking dish.

11. Turn the lamb leg a quarter of a turn and grill until meat thermometer registers 140 F for medium rare, 160 F for medium, or 170 F for well-done depending on preference.

12. Brush often with marinade and grill lamb for an additional 5 minutes per side to seal in flavors.

13. Transfer lamb to a serving platter. Cover loosely with foil and allow to rest for 15 minutes. Don’t skip the resting stage—if you cut too soon, you’ll be left with a really dry leg of lamb.

14. After resting, slice the lamb thinly against the grain and arrange on a platter to serve. You don't want thick slices , even though your grilled leg of lamb looks delicious. Garnish with fresh herb sprigs if desired, like fresh mint or spritz with a bit of fresh lemon juice .

This juicy, tender leg of lamb has always been a hit at my house. The key is pulling it from the grill right on the edge of medium-rare to medium and allowing it to rest long enough to lock in those delicious juices. Slice thinly against the grain for optimum presentation and ease of eating.

Personally, I like to serve grilled lamb leg with garlic mashed or baked potatoes and sautéed carrots. Lemon-herb squash, zucchini, or new potatoes are also some great options to keep in mind. My wife particularly loves this with a huge pile of leafy greens and vinegary dressing to compliment the apple cider vinegar in the lamb.

Don’t forget about the sauce! As an addition to this quick recipe, I have another handy tutorial for a sauce that will go well with pretty much everything! Quick and Easy Steak Sauce Recipe: Balsamic Reduction Recipe for Beef, Lamb, Chicken, or Pork Steak

If you like to serve dinner with a drink, this recipe tastes great with a dry red wine like merlot or cabernet. Of course, your guests will be just as pleased with water as the lamb is the real star here!

What do you like to serve with leg of lamb? Do you enjoy grilling with woodchips or without? Did you enjoy this recipe? Let us know below!


Lamb may not be as popular as chicken or pork for an everyday meal, but we're here to convince you that this meat really is just as versatile and special as the others in your weekly rotation. The most common cuts of lamb include lamb loins, ground lamb, lamb shoulder, and leg of lamb. While some cuts are more suited to casual weeknight meals&mdashsuch as ground lamb for burgers or lamb loins&mdashothers, like a rack of lamb, are best for an extra-special holiday dinner. Ahead, we're sharing our favorite lamb recipes that will inspire you to cook with this protein more often.

Our Lamb Shoulder Barbacoa, pictured here, is a labor of love but it's just right for a summertime meal. Start by creating a paste of ancho chiles, light brown sugar, chipotle in adobo sauce, the juice and zest of a few limes, and spices. Marinate the lamb shoulder in the paste, then wrap the meat in banana leaves and grill over indirect heat for two hours until it's tender and succulent. The result is a delicious, flavorful meat that you can pile into tortillas and top with salsa verde, sliced radishes, and sour cream.

If you want to get dinner on the table in less than one hour, prepare our Zucchini, Lamb, and Summer Squash Kebabs with Buttermilk Dill Marinade. They're the perfect light summer meal and a great way to highlight seasonal produce and a top-round leg of lamb. On a chilly night, make our Lamb and Bulgur Stew with White Beans. Simmer ground lamb with paprika, diced plum tomatoes, and bulgur in water towards the end of the cooking process, add cannellini beans, baby spinach, and feta cheese until everything is cooked through. It's a hearty dish that you simply can't pass up when the weather turns frosty.

Whether you start by serving something like our Crown Roast of Lamb with Pilaf Stuffing for Christmas dinner or our Grilled Lamb Burgers with Yogurt-Feta Sauce to celebrate the start of summer, you'll quickly see that lamb recipes deserve a place on your table all year long.