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Old 09-17-2006, 05:40 PM   #1
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Leg of lamb on grill

Well i just got a leg of lamb the other day, and i would like to cook this on my grill outside...I need some suggestions on how to make the marinade so that it will give it a little bit of taste.

I like the Turkish style lamb a lot, as i've had it many times before. But this time i'm taking this thing to the grill. I have a charcoal grill or gas. I like charcoal for any type if grilling but anyone have any suggestions? I want moslty the lamb taste but may be a TWIST of garlic? onion?

let me know some of your suggestions on cutting it, cooking time, marinade, etc for the grilling of the leg. BTW this is my first post

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Old 09-17-2006, 05:46 PM   #2
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also what is the BEST type of lamb to cook on a grill ?
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Old 09-17-2006, 05:49 PM   #3
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Welcome to the site!

A friend of mine marinated a lamb leg overnight in soy sauce and garlic. It was pretty darn good! Another option would be red wine and garlic. Another option would be fresh rosemary, lemon, garlic, and olive oil (a nice fruity extra virgin olive oil).

There will be some more that come by with their favorites - just stick around!
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Old 09-17-2006, 06:07 PM   #4
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My personal preference with lamb is a yogurt based marinade. Most middle eastern and indian recipes use yogurt to tenderize the lamb. It helps keep the lamb moist while grilling. Here is a marinade I use everytime I make lamb (in the oven or otherwise).

Plain yogurt - 1 cup
salt
Minced garlic - (6 cloves or so)
Minced ginger - (1/2 stick)
1 cup of freshly chopped mint
1 cup of freshly chopped cilantro
juice of 1 lemon
red chilli powder (if you like is spicy or leave it out)
1 tsp of freshly roasted and ground cumin
1 tbsp of olive or canola oil

Marinate the lamb for atleast 2-4 hours in this mixture

Grill or roast in the oven. We like to serve it with more lemon wedges and sliced sweet onions (vidalias would be great).
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Old 09-17-2006, 06:12 PM   #5
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I'm a big fan of butterflied leg of lamb on the grill. The leg bone is removed and the result is like a thick steak, and it can be cooked like a steak over direct heat (it's not of even thickness, so you either have to cook some pieces more than others). It's a lot easier to marinate than a bone-in leg.

I stick slivers of garlic all over the outside of the lamb, and then marinate it in a mixture of olive oil, lemon juice, minced rosemary, and freshly ground black pepper for a few hours before grilling.

In any case, be sure not to overcook it -- medium or medium-rare is best, although a lot of people freak if their lamb is anything less than well done, dried out, tough and tasteless.

As for the best type of lamb to grill, I like just about anything -- rib chops are great, cooked very quickly over a very hot fire, seasoned with just olive oil, coarsely ground black pepper, and salt. Any form of grilled lamb is the perfect accompaniment to good red wine.
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Old 09-17-2006, 06:45 PM   #6
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I am with Fryboy, butterflied is best, I like a rosemary, mint, soy marinade, and the fact is the uneven thickness gives people a choice of more, or less cooked meat. I like mine fairly pink. You can use chops, filet, whatever you care for.
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Old 09-17-2006, 06:52 PM   #7
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I butterfly and marinate in something that usually has oil, red wine, garlic, rosemary, worcestershire sauce, etc. And looking just above, I see that others have said the same thing, right down to the unevenness of the cut when laid out allowing everyone to have the kind of doneness they want.
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Old 09-17-2006, 06:56 PM   #8
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Quote:
Originally Posted by Ellen
the fact is the uneven thickness gives people a choice of more, or less cooked meat.
That's a good point. If you have several people to serve and a variety of preferences, the varying thickness of the butterflied leg will give you a full range from rare to well-done.

It's usually just my wife and me, however, so I tend to cut the butterflied leg into sections and start the thickest pieces first. I like to cook it over a hot fire to char the outside while leaving the middle medium-rare to medium.
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Old 09-17-2006, 09:30 PM   #9
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Quote:
Originally Posted by Yakuta
My personal preference with lamb is a yogurt based marinade. Most middle eastern and indian recipes use yogurt to tenderize the lamb. It helps keep the lamb moist while grilling. Here is a marinade I use everytime I make lamb (in the oven or otherwise).

Plain yogurt - 1 cup
salt
Minced garlic - (6 cloves or so)
Minced ginger - (1/2 stick)
1 cup of freshly chopped mint
1 cup of freshly chopped cilantro
juice of 1 lemon
red chilli powder (if you like is spicy or leave it out)
1 tsp of freshly roasted and ground cumin
1 tbsp of olive or canola oil

Marinate the lamb for atleast 2-4 hours in this mixture

Grill or roast in the oven. We like to serve it with more lemon wedges and sliced sweet onions (vidalias would be great).
Yakut, is this the one for sis kebabs? I remember the yogurt base with vinegar i think it was....so in this case should the lemon do the job instead of the vinegar?
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Old 09-18-2006, 09:31 AM   #10
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Hi Desdenova,

The marinade is versatile to use on sheesh kabobs made with beef or chicken and great for leg of lamb.

Indian food or Middle eastern for that reason don't use vinegar in marinades (atleast not that I am aware of) but to answer your question the lemon is a substitute to vinegar and adds the acidic element to the marinade which helps break down the tough proteins.

The yogurt preserves the juiciness and acts as a tenderizer as well. I am one of the individuals that Fryboy mentioned who likes my lamb well done and the yogurt prevents it from drying it while I cook it to my desired doneless level.
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