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Lamb recipe?

post #1 of 12
Thread Starter 
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. smile.gif
post #2 of 12

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?   

post #3 of 12
Thread Starter 
Honestly, I hadn't decided. Grilling seems a popular option, so I will probably go that direction.
post #4 of 12

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
 

 
post #5 of 12
Thread Starter 
Thanks Slylar for the great recipe! It was delicious and a big hit with the family.
post #6 of 12

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

post #7 of 12


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.

post #8 of 12
Quote:
Originally Posted by Bullfrog View Post
 


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.

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!

post #9 of 12


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.

post #10 of 12

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

post #11 of 12


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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #12 of 12

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

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