Herb-Marinated Rack of Lamb

Ingredients

2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

Directions

Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.

The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.

Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.

To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

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Lamm marinade grill

300 ml Balsamico Essig

2 Knoblauchzehen, feingehackt

3 EL frischen Rosmarin, gehackt

1 TL Creolo Classic Cayenne Garlic

Marinieren: 6 bis 24 Stunden

Garzeit: ca. 1 1/2 Stunden

Grillzeit: ca. 20 Minuten

glasiert mit Honig-Balsamico Sauce aus dem amerikanischen von Sabine Scheller

Louisiana Cajun Marinade

Pecan Mastard Marinade

Vergessen Sie alles was sie aus den Fastfood-Ketten kennen. Unsere Burger Rezepte mit vielfältigen Zutaten und Gewürzen machen den Burger schon fast zur Delikatesse.

eine gute Möglichkeit mit der Familie und den Freunden einen schönen Sonntag zu beginnen.

12 Lamm-Koteletts, 3cm dick

1 TL frischen Thymian, gehackt

1 Knoblauchzehe, feingehackt

1 TL Creolo Hot Sauce

Salz und Pfeffer nach Bedarf

3 grosse festkochende Kartoffeln

150 g Cherrytomaten

Olivenöl, Balsamico Essig

Salz und Pfeffer

1 TL geröstete Knoblauch Paste

Rosmarinöl, Balsamico Essig, Schnittlauch zum Garnieren.

Top 10 Grilled Lamb Recipes

The Most Popular and Best Lamb Recipes at Barbecue & Grilling

I've always said that Lamb is the most overlooked meat on the market. This wonderful meat is the mainstay of some of the oldest cooking traditions on earth and now something people turn up a nose to without even trying. This is truly a shame. Lamb (and mutton) makes a great meal from Owensboro Mutton Barbecue to a leg of lamb to lamb chops to a rack of lamb. Trust me on this and try one of these great lamb recipes. You will find yourself searching out lamb again and again.

The real secret to . MORE great lamb is to not overcook it. Lamb is done at an internal temperature of 145 degrees F/65 degrees C. Those of us who grew up on overcooked lamb know how tough it can get. Keep an eye on the internal temperature and take it off the grill when it reaches perfect and not a moment later.

This lamb recipe has a very Greek-style to it. These lamb chops are loaded with tenderness and flavor. Be sure to get the loin chops versus regular lamb chops.

This is a quick and easy way to make delicious lamb chops. The combination of flavors will make those who don't like lamb come back for more. What makes this recipe work so well is the balance between the natural flavor of lamb and the deep sour of the balsamic vinegar.

This is a very old and traditional Middle Eastern recipe. The trick is getting the meat to hold onto the skewers. Be gentle with them. As they cook the meat will harden and hold fast. You can serve these lamb kebabs by themselves of with a grilled pita and yogurt sauce.

This is a classic Greek style rotisserie leg of lamb. A great meal for any occasion or holiday, such as Easter. This lamb is so good you'll want to celebrate Tuesday with it.

This is a simple grilled lamb chop recipe to prepare and an easy make ahead meal.

This leg of lamb is marinated with a delicious wine and herb mixture, placed on a rotisserie, and basted throughout the cooking process. This lamb dish is perfect for the Holidays and any large party.

A great recipe for rack of lamb on the grill. The blackberry preserves add a nice fruit flavor without being too overpowering. A fantastic year round treat.

These racks of lamb are coated in a garlic flavored, mustard marinade then seared on the grill. You can finish them off indirectly to keep the surface moist while the inside gets cooked through.

These minty lamb burgers work well served either on pita bread or a bun. If you are using pita, a nice yogurt sauce with cilantro would enhance the already delicious flavor of the meat. Experiment with condiments and see what works best for you.

Lamb Marinade

Recipe by Mayas Mama

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Lamb Marinade

YIELD:

Ingredients Nutrition

2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon thyme (dry)
1 teaspoon coriander (dry)
4 garlic cloves (minced)

Directions

Mix all the ingredients above in a bowl.
Add your desired cut of lamb.
Cover in the fridge for at least 24 hours.
Cook your lamb in your preferred way.
Enjoy a nice new taste to your meat.

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Nutrition Info

Serving Size: 1 (103 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 72.6 Calories from Fat 61 84% Total Fat 6.8 g 10% Saturated Fat 0.9 g 4% Cholesterol 0 mg 0% Sodium 84.1 mg 3% Total Carbohydrate 3.2 g 1% Dietary Fiber 0.1 g 0% Sugars 1.1 g 4% Protein 0.2 g 0%

Super Simple Lamb Marinade

Recipe by Crabzilla

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Super Simple Lamb Marinade

YIELD:

Ingredients Nutrition

1 ziploc bag (gallon size)
3 ⁄₄ cup teriyaki sauce (I use Kikkoman)
1 ⁄₄ cup low sodium soy sauce
6 cloves minced garlic
1 ⁄₂ teaspoon black pepper
1 teaspoon dried rosemary
1 ⁄₄ teaspoon dried thyme
3 tablespoons Dijon mustard
2 tablespoons honey

Directions

Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together.
Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
Take out and bring to room temperature before cooking.
Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!

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Nutrition Info

Serving Size: 1 (388 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 418.2 Calories from Fat 19 5% Total Fat 2.2 g 3% Saturated Fat 0.2 g 1% Cholesterol 0 mg 0% Sodium 10920.5 mg 455% Total Carbohydrate 83.7 g 27% Dietary Fiber 3.6 g 14% Sugars 66.6 g 266% Protein 19.6 g 39%

Grillad Lammentrecôte med Röra på Rostade Tomater (Grilled Herb-Marinated Entrecôte of Lamb with Roasted Tomato Sauce)

Succulent lamb entrecôte, a well-marbled boneless cut from the sirloin, is blanketed in a marinade of garlic, fresh marjoram, thyme, rosemary, and sage, which caramelize to form a flavorful crust as the lamb grills. At their Midsummer celebration in southern Sweden, writer Per Styregard’s friends paired the lamb with a zesty umami-rich sauce of oven-roasted tomatoes, capers, and anchovies. This recipe first appeared along Styregard's story "A Midsummer's Dream."

FOR THE LAMB

FOR THE TOMATO SAUCE

Instructions

Recipes

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How to Grill Food

Prepare barbecue grill for direct cooking.

Don't overcook the lamb chops

or they will dry out.

(made with 1-1/2 pounds well-trimmed boneless leg of lamb)

Prepare barbecue grill for direct cooking.

Be sure to trim off as much

visible fat as possible.

(made with 1 pound lean ground lamb)

Prepare barbecue grill for direct cooking.

В© 2006 Publications International, Ltd.

Shape patties on a cutting board or

cookie sheet so you can easily carry

them right to the grill.

В© 2006 Publications International, Ltd.

Brush patties with oil to prevent sticking to grid.

(made with 1 boneless, butterflied leg of lamb, about 2-1/2 pounds, well-trimmed)

Prepare barbecue grill for direct cooking.

В© 2006 Publications International, Ltd.

Slice leg of lamb thinly across the grain.

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Lamb Kebabs

The traditional shish kabob, the lamb kabob, is a great spring dish, or any time you get a hankering for lamb. Hankering? When was the last time I got to use that term? This dish uses a great marinade to add some good flavor to the lamb. And we throw in a Greek yogurt sauce recipe for free, because what is a lamb kabob without yogurt sauce?

Note that you should allow 4 to 6 hours to marinade the lamb prior to grilling.

3lbs boneless leg of lamb, trimmed of fat and cut into 1 to 1 1/2 inch cubes

1 or 2 green peppers, depending on how much you like green peppers

4 plum tomatoes

1 large red onion

1 cup olive oil

1/2 cup minced onion

5 tbsp chopped fresh oregano

1/4 cup red wine vinegar

3 cloves of garlic, minced

1 cup Greek yogurt

2 tbsp minced onion

1 tsp lemon zest

1 tbsp lemon juice

1/2 tsp minced garlic

salt and pepper to taste

1 If you are using wood skewers, to soak them for about 20 minutes before skewering (or is that "kabobing"?).

2 Mix the ingredients for the marinade.

3 Skewer the meat and veggies, alternating the different ingredients. I prefer to start and end with meat on the skewers. Veggies tend to shrink away from the skewers during cooking, while meat tends to tighten up on the skewers, keeping the other ingredients in place.

4 Put the skewered ingredients in a large glass or pyrex baking dish or a heavy duty zipper plastic bags (freezer bags). If you use bags, make sure you don't poke any holes with the skewers. Set aside about 1/3 of a cup of the marinade to use for basting. Cover and refrigerate this 1/3 cup marinade until ready to grill. Pour the rest of the marinade over the skewers. Cover (or zip) and refrigerate for 4 to 6 hours. Turn the kabobs in the marinade or spoon the marinade over the skewers a few times to ensure the kabobs gets lots of flavor.

5 1/2 hour before grilling, remove the lamb kabobs from the refrigerator to let them come up to room temperature before grilling.

6 Grill over direct high heat, about 2 minutes per side. Baste frequently with the reserve marinade. Be careful not to overcook. Lamb is best served medium rare.

7 You can use the kabobs in a gyro (pronounced ˈyē-ˌrō), or just by themselves. If you want a gyro, just throw them on a pita and add some yogurt sauce (which is called tzatziki, pronounced. well, I'm not sure how to pronounce it. I think it's zet-ziki).

8 Grate the cucumber on a cheese grater. Use a clean dish towel or a very strong paper towel to wrap up the cucumber and twist and squeeze to remove the moisture. Add the ingredients and mix. It's that easy, but OH SO GOOD. Hmm, I wonder if you can do flaming cheese on a grill? OPA!

January 14, 2016

I wanted to make these after having them at a Greek restaurant. They turned out great. Thanks!

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Posted June 18, 2017

So wrong is so many ways. But I am curious. 😃 Posted February 26, 2017

About Grilling Companion

Grilling Companion is a grilling magazine site for BBQ and grilling fans in search of great recipes, tips and news from around the web. This site was built by 3 regular guys who wanted to create a place on the web to share stories and grilling recipes with other grilling fans. Our goal was to create an online grilling companion for all your barbecue and grilling adventures.

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Grilled Rack of Lamb

Tender rack of lamb on the grill makes a wonderful Sunday dinner main dish. In this recipe we grill up New Zealand rack of lamb with a rosemary and mustard coating.

2 racks of New Zealand lamb (8 bones each)

1 teaspoon salt

1/2 teaspoon ground pepper

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 teaspoons chopped fresh rosemary

1 Prepare mustard and rosemary mixture: Mix Dijon mustard, olive oil, lemon juice and rosemary in a dish.

2 Remove lamb from the refrigerator. Trim off any excess fat. Sprinkle salt and pepper over the racks of lamb. Cover the lamb with mustard mixture and let lamb come to room temperature, about 20 to 30 minutes. Reserve a small amount of the mustard mixture for basting while on the grill.

1 Preheat the grill to medium heat. Clean and oil the grill.

2 Place the rack of lamb on grill meat side up, with ribs away from direct heat. Do not place the lamb directly over the heat, in this instance we are actually roasting the lamb on the grill.

1 Cook for 14-20 minutes turning and basting occasionally with the mustard mixture.

2 Remove the lamb from the grill when internal temperature is 135-140 for medium rare.

3 Cover loosely with foil for 5 minutes before serving.

Pick out a great red wine, such as a Shiraz or a Cabernet to go with this exquisite meal.

If you enjoy lamb, try this recipe for leg of lamb on the rotisserie or get your burger on with our lamb sliders.

Christopher

Great recipe and very simple to prepare.

January 14, 2016

This is one of my favorites from this site. Great for Easter.

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Posted June 18, 2017

So wrong is so many ways. But I am curious. 😃 Posted February 26, 2017

About Grilling Companion

Grilling Companion is a grilling magazine site for BBQ and grilling fans in search of great recipes, tips and news from around the web. This site was built by 3 regular guys who wanted to create a place on the web to share stories and grilling recipes with other grilling fans. Our goal was to create an online grilling companion for all your barbecue and grilling adventures.

Interested in advertising? Email info@grillingcompanion.com to get started!

© 2017 Grilling Companion. All Rights Reserved.

Grilled Butterflied Leg of Lamb

Where to start? Somehow I suspect that the following method—fat is good, flame is good—is going to get me in trouble with some of you. But since this was the best lamb roast I’ve ever eaten in my life, I will forge ahead and tell you how we did it.

The lamb roast was succulent—crusty, flavorful char on the outside, pink and tender on the inside.

Note that the more fat on the lamb roast, the more likely you’ll have flare-ups when you grill. Flare-ups are okay as long as they are controlled and don’t get out of hand.

Why use a butterflied the leg of lamb? A butterflied lamb roast is one that has the leg bone removed so that you can lay the roast out flat. You can do it yourself or have your butcher do it. Laying the roast flat on the grill helps it cook faster and more evenly.

By the way, it used to be that people were worried about char grilling being carcinogenic. Turns out if you marinate the meat in an acid-based marinade first, you negate the cancer-causing elements. (Grillers everywhere rejoice.)

Some people take offense at the very idea of using mint jelly with lamb. I wouldn’t have lamb without it. Homemade mint jelly is fantastic with lamb. And if we’re out, I’ve been known to chop up some fresh mint leaves just to go with the lamb. So, to each her own when it comes to the jelly. What is your favorite way to prepare leg of lamb?

Grilled Butterflied Leg of Lamb Recipe

Prep time: 1 hour, 10 minutes

Cook time: 1 hour

Yield: Serves 8 to 10

In this recipe we sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then we cook the lamb on lower heat until it is cooked through. In our opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb. For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast.

Ingredients

1/2 onion

4 cloves garlic, peeled

2 Tbsp fresh rosemary leaves, or 1 Tbsp dried

Zest of 1 lemon

1 Tbsp apple cider vinegar

2 Tbsp olive oil

Kosher salt and freshly ground black pepper

1 boneless leg of lamb, 5 to 6 pounds, butterflied

1 Make the marinade: Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.)

2 Marinate the lamb: Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.

3 Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag.

To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. (A tip learned from Rick Rodgers in Kingsford Complete Grilling Cookbook .)

4 Prepare grill: If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling).

If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.

5 Sear the lamb: Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. (My brother Matt swears by shaking the bottle of beer he is drinking to squirt some beer on the coals when needed for flareups.)

Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.

6 Move to cool side of grill and finish cooking: If you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F.

Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).

7 Let rest before cutting: Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish. Serves 8-10.

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Showing 4 of 26 Comments

naya

Im making this recipe tonight for myself but I only have a half pound piece of butterflied lamb leg. i wanted to roast it in the oven but cant find how long should i let cook. any advice?

· 1 Reply

Sarah B
This recipe (with your Mint Chimichurri) was a huge hit at our Easter dinner last night. Thank you SO much for the detailed instructions on grilling

my hubby was nervous to attempt (& potentially mess up) such a large, expensive cut of meat but it turned out beautifully. Such a blessing for us as nervous hosts of our first Easter lamb meal

THANK YOU SO MUCH FOR THIS RECIPE GUIDE!! I followed this exactly and my first leg of lamb for this thanksgiving turned out AMAZING.

I think I have too many years experience both cooking lamb roasts and eating roast lamb all across France (nothing to compare with the salt marsh raised lamb from the western coast of France, especially near St. Michel). I guess this might be the only advantage of ahem, aging! But I would never cook a roast or grilled leg of lamb without trimming the fat and most of the fell away.

Also it should be noted that marinades might add flavor but they do not “tenderize” lamb. Good pink lamb comes already as tender as it’s ever going to be (go to a quality butcher or market). And only the cook can take that away, ending up with over-cooked dry and chewy lamb.

Lamb fat does not have a good and so it won’t add a good flavor. The opposite might be more true.) The flavor of the lamb roast should come from the lovely pink tender flavor of the meat itself and so even flare-ups are better saved for beef.

My boneless leg of lamb is very thick on one side and thin on the other. Should I cook for short side med rare and cut that part off, grilling the thicker side more? I could also flatten the thicker side before cooking.

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