Hamdi Saidani Bobby Flay Grilled Boneless Leg of Lamb recipe is made with boneless leg of lamb, olive oil, garlic, rosemary, salt, and pepper the total time for this recipe is 3 hrs 45 mins, and it serves 6 people.
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🧡 Why You’ll Love This Grilled Boneless Leg Of Lamb Recipe:
- Flavorful Marinade: The combination of olive oil, garlic, and rosemary creates a rich and aromatic marinade, infusing the lamb with savory goodness.
- Easy Preparation: With simple instructions and minimal ingredients, this recipe is perfect for both novice and experienced cooks alike.
- Versatile Grilling: Whether you’re hosting a backyard barbecue or preparing a weeknight meal, grilling the lamb adds a smoky char and enhances its natural flavors.
- Impressive Results: From its tender texture to its succulent taste, this grilled boneless leg of lamb is sure to impress family and friends alike, making it a standout dish for any occasion.
❓ What Is Bobby Flay Grilled Boneless Leg Of Lamb Recipe?
Bobby Flay Grilled Boneless Leg of Lamb is a savory dish made from a boneless leg of lamb marinated in a flavorful mixture of olive oil, garlic, and rosemary. When grilled to perfection, it boasts a tender texture and rich, smoky flavor.
🥩 Bobby Flay Grilled Boneless Leg Of Lamb Ingredients
- 1 (4- to 5-pound) boneless leg of lamb, not butterflied
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, smashed and coarsely chopped
- 2 tablespoons minced fresh rosemary
- Kosher salt
- Freshly ground black pepper
🍖 How To Make Bobby Flay Grilled Boneless Leg Of Lamb
- Put the lamb on a flat surface. Use a knife to separate the different parts. Remove any extra fat or tough bits.
- Mix olive oil, garlic, and rosemary in a big, flat dish. Put the lamb in the mixture, turning it to coat. Cover it and put it in the fridge for at least 2 hours, but you can leave it for up to 12 hours. Before cooking, let it sit at room temperature for 1 hour.
- Heat up the grill to high heat (about 450°F to 500°F).
- Sprinkle salt and pepper on the lamb. Don’t wipe off the garlic or rosemary. Put the lamb on the greased grill. Cook it without covering, turning it regularly. It’s ready when a thermometer stuck in it reads 125°F to 130°F for medium rare. Cooking times vary based on the size and shape of the lamb, from 8 minutes for a small piece to 20 minutes for a bigger one.
- When each piece of lamb is done, move it to a cutting board. Cover it loosely with foil and let it rest for 15 minutes. Then, slice the lamb thinly and serve it up!
💭 Recipe Tips:
- Ensure even thickness: Aim for uniformity in the lamb’s thickness to promote consistent cooking, preventing overcooked or undercooked spots.
- Don’t skip the marinade: Let the lamb soak in the olive oil, garlic, and rosemary mixture to infuse maximum flavor and moisture.
- Use a meat thermometer: Avoid overcooking by monitoring the internal temperature, aiming for 125°F to 130°F for medium rare.
- Let it rest: After grilling, allow the lamb to rest for 15 minutes under foil to retain juices and ensure juiciness.
- Slice against the grain: For tender slices, cut the lamb thinly against the grain, enhancing its tenderness and texture.
🥗 What To Serve With Grilled Boneless Leg Of Lamb?
Serve grilled boneless leg of lamb with roasted vegetables, Chinese Chicken Salad, or Lemon Potatoes pair it with mint sauce or tzatziki for added flavor complement the meal with a glass of red wine, such as Cabernet Sauvignon or Syrah.
🎚 How To Store Leftovers Grilled Boneless Leg Of Lamb?
- In The Fridge. To store leftovers grilled boneless leg of lamb wrap it tightly in plastic wrap or aluminum foil and refrigerate it for up to 3-4 days.
- In The Freezer. To freeze wrap leftovers grilled boneless leg of lamb in freezer-safe packaging and store it for up to 2-3 months.
🥵 How To Reheat Leftovers Grilled Boneless Leg Of Lamb?
- In The Oven: Preheat to 325°F wrap leftovers grilled boneless leg of lamb in foil and heat it for 15-20 minutes until warmed through.
- In The Grill: Reheat over medium heat leftovers grilled boneless leg of lamb for 8-10 minutes per side, covered, until heated.
- In The Microwave: Wrap in damp paper towel leftovers grilled boneless leg of lamb and heat on medium for 1-2 minutes per slice.
FAQ’S
How Do I Prevent The Lamb From Drying Out On The Grill?
To prevent lamb from drying out on the grill, use a two-zone cooking method sear the lamb over direct heat for a few minutes on each side, then move it to indirect heat to finish cooking. This ensures a juicy interior without burning the exterior.
How Do I Know If The Lamb Is Cooked Without A Thermometer?
To check if lamb is cooked without a thermometer, use the finger test press the meat with your finger if it feels soft and yielding, it’s rare slightly firmer but still yielding is medium-rare firmer yet is medium and very firm is well-done.
Should I Trim Excess Fat From The Lamb Before Grilling?
Trimming excess fat from lamb before grilling is recommended to prevent flare-ups and excessive dripping, which can cause flare-ups and uneven cooking, leaving a thin layer of fat can add flavor and moisture.
Can I Use A Dry Rub Instead Of A Marinade For Grilled Lamb?
Yes, you can use a dry rub instead of a marinade for grilled lamb dry rubs, consisting of herbs, spices, and sometimes salt and sugar, add flavor and create a tasty crust on the lamb when grilled. Apply the dry rub generously to the lamb before grilling, ensuring it’s well coated for maximum flavor.
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Bobby Flay Grilled Boneless Leg Of Lamb Nutrition Facts
Amount Per Serving
- Calories: 250
- Protein: 28g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 95mg
- Sodium: 85mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Vitamin D: 1.5mcg
- Calcium: 20mg
- Iron: 2.5mg
- Potassium: 340mg
Bobby Flay Grilled Boneless Leg Of Lamb
Description
Bobby Flay Grilled Boneless Leg of Lamb recipe is made with boneless leg of lamb, olive oil, garlic, rosemary, salt, and pepper the total time for this recipe is 3 hrs 45 mins, and it serves 6 people.
Ingredients
Instructions
- Put the lamb on a flat surface. Use a knife to separate the different parts. Remove any extra fat or tough bits.
- Mix olive oil, garlic, and rosemary in a big, flat dish. Put the lamb in the mixture, turning it to coat. Cover it and put it in the fridge for at least 2 hours, but you can leave it for up to 12 hours. Before cooking, let it sit at room temperature for 1 hour.
- Heat up the grill to high heat (about 450°F to 500°F).
- Sprinkle salt and pepper on the lamb. Don’t wipe off the garlic or rosemary. Put the lamb on the greased grill. Cook it without covering, turning it regularly. It’s ready when a thermometer stuck in it reads 125°F to 130°F for medium rare. Cooking times vary based on the size and shape of the lamb, from 8 minutes for a small piece to 20 minutes for a bigger one.
- When each piece of lamb is done, move it to a cutting board. Cover it loosely with foil and let it rest for 15 minutes. Then, slice the lamb thinly and serve it up!
Notes
- Ensure even thickness: Aim for uniformity in the lamb’s thickness to promote consistent cooking, preventing overcooked or undercooked spots.
Don’t skip the marinade: Let the lamb soak in the olive oil, garlic, and rosemary mixture to infuse maximum flavor and moisture.
Use a meat thermometer: Avoid overcooking by monitoring the internal temperature, aiming for 125°F to 130°F for medium rare.
Let it rest: After grilling, allow the lamb to rest for 15 minutes under foil to retain juices and ensure juiciness.
Slice against the grain: For tender slices, cut the lamb thinly against the grain, enhancing its tenderness and texture.