Recipes with leg of lamb
67 recipes
Grilled Leg of Lamb with Olive Relish
Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.
Lamb Sans Mint
Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.
Savory Lamb Kabobs
Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.
Leg of Lamb
Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.
Teriyaki Lamb Kabobs
Lamb, bacon, pineapple and dried California figs threaded onto skewers and glazed with a soy-pineapple-ginger marinade. Broiled until sticky and served over hot rice for a sweet-savory feast.
Lamb Marinade & Barbecue
Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.
Crusty Lamb Con Ajo
Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.
Arni Souvlaki (Skewered Lamb)
Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.
Handi Chicken
Handi chicken is the dum-style Pakistani classic: bone-in chicken cooked in a sealed earthenware pot with yogurt, whole spices, and paya (lamb foot) stock for deep flavor.
Aromatic Lamb
Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.
Roast Lamb a la Mum
Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.
Kefallinian Spicy Meat Pie
Kefallinian meat pie layers spiced lamb, rice, feta, and potatoes between buttery phyllo sheets with hints of cinnamon, orange zest, and fresh mint. A Greek island classic from Kefalonia.
Butterflied Leg of Lamb with Rosemary
Butterflied leg of lamb marinated overnight in red wine, rosemary, coarse mustard, green peppercorns, and garlic, then grilled to a crusty, medium-rare finish. A showpiece for summer grilling.
Lamb Kebabs with Lemon & Mint
Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.
Lamb
Roast leg of lamb the old-school way: studded with raw garlic slivers, doused in lemon juice and salt, slow-roasted until fork-tender. Three ingredients, Sunday-supper centerpiece.
Leg of Lamb with Rice & Onion Puree
Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.
Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.
Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.
Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.
Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.
Lamb, bacon, pineapple and dried California figs threaded onto skewers and glazed with a soy-pineapple-ginger marinade. Broiled until sticky and served over hot rice for a sweet-savory feast.
Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.
Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.
Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.
Handi chicken is the dum-style Pakistani classic: bone-in chicken cooked in a sealed earthenware pot with yogurt, whole spices, and paya (lamb foot) stock for deep flavor.
Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.
Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.
Kefallinian meat pie layers spiced lamb, rice, feta, and potatoes between buttery phyllo sheets with hints of cinnamon, orange zest, and fresh mint. A Greek island classic from Kefalonia.
Butterflied leg of lamb marinated overnight in red wine, rosemary, coarse mustard, green peppercorns, and garlic, then grilled to a crusty, medium-rare finish. A showpiece for summer grilling.
Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.
Roast leg of lamb the old-school way: studded with raw garlic slivers, doused in lemon juice and salt, slow-roasted until fork-tender. Three ingredients, Sunday-supper centerpiece.
Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.
