BBQ Lamb Roast – Easy Recipe to Cook on the Grill
When you want to cook up a delicious meal that will impress your guests, a BBQ lamb roast is an excellent choice. You can enjoy the flavor of a grilled leg of lamb with a simple salad.
Butterflied leg of lamb
If you are looking for an easy recipe to cook on the grill, you should try a butterflied leg of lamb. This recipe is great for barbecue lovers, and it is also suitable for a holiday meal. Unlike the traditional leg of lamb, the butterflied version is thinner and can be cooked faster. It’s also much easier to trim, so you’ll have less fat to remove.
You can prepare the leg of lamb ahead of time, and you can marinate the meat for a couple of days. Then you can finish it on the grill. A grilled butterflied leg of lamb is a beautiful centerpiece for your holiday feast, and it can be paired with Mediterranean ingredients like olives, garlic, and parsley. Serve it along with a mezze board of flatbreads, spreads, and pickled vegetables.
Before you begin, you need to butterfly the leg of lamb. To do this, use a large cutting board and slice through the thick parts of the leg, part way down through the flesh. Continue until the bone can be lifted free of the meat. Once the bone is free, the meatier side should be drained and rinsed. Next, lay the leg on the board skin side down. Use a boning knife to cut between the muscles, making sure to separate the gristle from the meat.
Butterflied lamb is a great choice for holidays because it can be prepared easily and quickly. If you want to add a Mediterranean twist to the dish, you can mix rosemary and oregano into the marinade. Other ingredients include lemons and garlic, which will create a rich, smoky flavor.
Once you’ve prepared the marinade, place the butterflied leg of lamb in the mixture. Massage the mixture into the meat until it’s evenly distributed. Let the meat rest for 10 minutes before you begin to cook it. Then flip it over and grill for seven to ten minutes, depending on how done you want it. After it’s cooked, remove it from the grill and let it sit for about ten more minutes before serving.
After you’ve finished cooking the butterflied leg of lamb, you’ll need to remove it from the grill and allow it to rest. Then, using grill tongs, turn the meat over. Grill the other side for the same amount of time. Alternatively, you can transfer the butterflied leg of lamb to a warm oven.
In addition to the butterflied shape of the meat, there are also a few other differences between a grilled butterflied leg of lamb and a traditional leg of lamb. One difference is that the fat cap of the butterflied lamb is scored, not cut through. This allows the charred surface to be more appealing to taste. Another difference is that the fat-football shape of the lamb does not provide a lot of seasoning per mouthful.
Marinating the lamb
If you’re looking to cook a tender, flavorful leg of lamb, you’ll want to marinate it first. It can be a good idea to let the meat sit in the marinade for a few hours before cooking it. This helps ensure that the flavours will soak into the meat.
There are a number of different marinade recipes for lamb, and most of them can be stored for up to 24 hours. These recipes should also contain ingredients like garlic, lemon juice, salt, pepper, and vinegar. You can also add yogurt to the marinade to make it a little healthier.
Before marinating, you’ll want to trim away the excess fat from the lamb. You can use a boning knife to do this, or a paring knife if you don’t have one. Make sure you don’t poke too many holes into the meat as this can cause juices to come out.
Once you’ve finished trimming, you’ll need to spread the lamb on a work surface and add the marinade. To keep the marinade from spilling, you’ll need to use a large, resealable plastic bag. The bag should be shook to make sure it coats the meat.
When you’re ready to cook the lamb, you’ll want to remove it from the marinade and place it on the hot grill. Make sure that you turn the lamb often, so it doesn’t burn. If you’re using a gas grill, you’ll want to turn the heat to high and cook it for a few minutes, then move it to an indirect area. Use a thermometer to check the temperature. For medium rare, the internal temperature should be around 145 degrees F.
Once the meat is cooked, you’ll want to rest it for 10 to 15 minutes before cutting it. This helps to maintain the meat’s moisture, and also allows the juices to redistribute. In addition, it gives the chops a chance to relax.
Another way to keep the meat moist is to baste it with a mixture of butter and the marinade. You can do this in the grill, or you can do it on the stove.
Depending on the type of marinade you’re using, the lamb may take anywhere from fifteen minutes to four hours to marinate. However, some chefs feel that letting the meat marinate for longer is better.
The best way to tell if the lamb is done is to use a digital thermometer. The internal temperature should be 130 to 135 deg.F. You can do this with a meat thermometer, but you should be careful not to open the oven door too frequently, or else the heat can flare up.
Once you’ve finished cooking, you’ll want to remove the meat from the marinade, wrap it in foil, and set it on a cutting board. Slice the lamb into thin pieces, and serve it with salads or side dishes.
Grilled leg of lamb with a simple salad
A grilled leg of lamb with a simple salad is a wholesome meal. The meat can be cooked in the oven or on a BBQ. Using a BBQ to cook the lamb makes it easier to get a crisp exterior, while the hot grill gives it smoky flavours. If you’re going to be cooking the meat on the BBQ, make sure you build a good fire. You need at least a third of the cooking area to be free of coals.
To start, cut the leg of lamb into 1/2 inch thick slices. Trim the meat and remove any gristle and excess fat. It should be resting at room temperature for at least an hour before you begin cooking.
Once you’ve prepped the lamb, you can choose to marinate it. For the best results, let the marinade sit for at least two hours. This will allow the meat to soak up the flavors.
Before grilling, use a thermometer to make sure the meat is cooked to your desired degree. Ideally, you’ll want to cook the lamb to an internal temperature of 145 degrees F for medium rare. However, you can also let the meat warm to room temperature to ensure a great char on the outside.
After the lamb has cooked for a short time, it’s time to make a simple herb salad. This is an easy, quick dish that can be served as a side or a main course. You’ll need a large shallow plate or bowl. Whether you’re serving the salad on the side or a main, make sure you mix up the dressing ingredients, including lemon juice and radis. Top the salad with goat’s cheese if you’re feeling fancy.
The other obvious thing to do with this dish is to serve it with a side of couscous. Couscous is a perfect complement to the other ingredients, especially if you serve the lamb with a lemon. Oregano, dill and rosemary can all be used to season the couscous. Alternatively, you can serve it with a drizzle of olive oil.
After you’ve finished cooking the meat, it’s time to finish off the meal. Serve the sliced meat on individual plates or on a platter. If you’re serving the meat with a simple salad, you’ll need to add some chopped herbs, such as parsley and dill. Use extra virgin olive oil to make the dressing.
If you’re grilling the meat, you’ll need to sear each side for about 5 minutes. You’ll also want to let it cool down a bit before slicing. Be careful not to slice the meat too thin, or the juices will run.
Finally, you’ll need to rest the lamb for at least 10 minutes before cutting it. Resting the lamb allows the juices to redistribute and will keep the meat from drying out.
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