Leg of lamb steaks?!
I have two leg of lamb steaks that I am planning on cooking on the bbq tomorrow night!. Can anyone give me some suggestions on how to prepare them!? Should I marinate them!? Should I just season them before cooking!?Www@FoodAQ@Com
Answers:
Marinate them in Italian dressing with lightly crushed oregano and rosemary added to the marinade!. Then sear them on both sides then cook them low and slow after that!. Do NOT overcook lamb, medium rare is best!. Serve with buttered french bread and a cucumber salad (Peeled chilled salted cucumbers , mayo or plain yogurt, white vinegar, black pepper and white sugar) and asparagus lightly sprayed with olive oil and squeezed lemon juice done on the grill alongside the lamb!. Some sliced beefsteak tomatos are nice too!.Www@FoodAQ@Com
Grilled Butterflied Leg Of Lamb
4 3/8 pounds leg of lamb -- butterflied
1 1/8 teaspoons salt
2 garlic cloves -- chopped
1 1/8 cups olive oil
2 lemons -- juiced
1/3 cup tomato paste
2 1/8 teaspoons rosemary
1/2 teaspoon black pepper -- ground coarse
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon savory
1!. Have the butcher butterfly the leg of lamb, or do it yourself!.
2!. Combine all remaining ingredients in a glass, enamel, stainless, or pla
3!. Add the lamb, turning it to make sure it is coated on all sides!. Marina
4!. Grill outside, or broil inside at 20 cm from the flame for 15 minutes o
5!. Serve sliced thin (hot) with the rest of the marinade, heated!.
Herbed Lamb with Apples
The apples are grilled in a foil packet for ease!.
Source: Better Homes and Gardens
1/2 cup apple juice or apple cider
1/4 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon dried rosemary, crushed
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 3-1/2 pound leg of lamb, sirloin half, boned and butterflied
4 small apples, cored and sliced crosswise into 1/2-inch rings
1!. For marinade, stir together apple juice, lemon peel, lemon juice, honey, rosemary, garlic, salt, and pepper!. Set aside!.
2!. Place lamb, boned side up, between two pieces of clear plastic wrap!. Working from the center to the edges, pound lightly with a meat mallet to 1-inch thickness!. Place in a shallow dish!. Pour marinade over lamb!. Cover and marinate in the refrigerator 4 to 24 hours!. Drain lamb, reserving the marinade!.
3!. Place apples on an 18x24-inch piece of heavy foil!. Sprinkle with 3 tablespoons of the reserved marinade!. Bring up long edges of foil and, leaving a little space for steam expansion, seal tightly with a double fold!. Fold short ends to seal!.
4!. Grill lamb and apples on an uncovered grill directly over medium coals for 15 minutes!. Turn lamb and grill to desired doneness, allowing 15 to 25 minutes more for medium!. Brush lamb often with marinade!. Grill apples about 15 minutes more or until tender, turning foil packet frequently!. Makes 8 servings!.Www@FoodAQ@Com
4 3/8 pounds leg of lamb -- butterflied
1 1/8 teaspoons salt
2 garlic cloves -- chopped
1 1/8 cups olive oil
2 lemons -- juiced
1/3 cup tomato paste
2 1/8 teaspoons rosemary
1/2 teaspoon black pepper -- ground coarse
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon savory
1!. Have the butcher butterfly the leg of lamb, or do it yourself!.
2!. Combine all remaining ingredients in a glass, enamel, stainless, or pla
3!. Add the lamb, turning it to make sure it is coated on all sides!. Marina
4!. Grill outside, or broil inside at 20 cm from the flame for 15 minutes o
5!. Serve sliced thin (hot) with the rest of the marinade, heated!.
Herbed Lamb with Apples
The apples are grilled in a foil packet for ease!.
Source: Better Homes and Gardens
1/2 cup apple juice or apple cider
1/4 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon dried rosemary, crushed
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 3-1/2 pound leg of lamb, sirloin half, boned and butterflied
4 small apples, cored and sliced crosswise into 1/2-inch rings
1!. For marinade, stir together apple juice, lemon peel, lemon juice, honey, rosemary, garlic, salt, and pepper!. Set aside!.
2!. Place lamb, boned side up, between two pieces of clear plastic wrap!. Working from the center to the edges, pound lightly with a meat mallet to 1-inch thickness!. Place in a shallow dish!. Pour marinade over lamb!. Cover and marinate in the refrigerator 4 to 24 hours!. Drain lamb, reserving the marinade!.
3!. Place apples on an 18x24-inch piece of heavy foil!. Sprinkle with 3 tablespoons of the reserved marinade!. Bring up long edges of foil and, leaving a little space for steam expansion, seal tightly with a double fold!. Fold short ends to seal!.
4!. Grill lamb and apples on an uncovered grill directly over medium coals for 15 minutes!. Turn lamb and grill to desired doneness, allowing 15 to 25 minutes more for medium!. Brush lamb often with marinade!. Grill apples about 15 minutes more or until tender, turning foil packet frequently!. Makes 8 servings!.Www@FoodAQ@Com
When we BBQ butterflied, leg of lamb, I use a marinade of sour cream and lots of herbs (sour cream is a great marinade for lamb!), so that should work fine with the steaks too !.!.!. otherwise, just some oregano or rosemary and pepper should be fine!. Salt them after they're cooked, or the salt will draw the juices out!. I wouldn't use any oil to marinade them, or it could catch fire while you're grilling!.!.!.!.!.Www@FoodAQ@Com