Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 6 |
|
|
|
|
Directions: Heat grill to medium high. Rinse lamb, and pat dry with paper towels. In
a shallow dish, whisk together oil and mustard. Stir in mint and salt;
season with pepper. Place lamb in dish, and rub mixture evenly over meat.
Place lamb on grill, and cover grill (to help the inside of the lamb cook
before the outside begins to char). Grill, turning the lamb as it cooks,
until it is dark brown outside and pink inside, about 12 minutes per side
for medium rare, depending on the heat of the grill. The meat should
register 123F on a thermometer.
Transfer the lamb to a carving board, and let rest 15 minutes before
slicing. Transfer lamb to a large serving platter, and garnish with mint
sprigs and grape tomatoes, if desired. | Ingredients:
2 top rounds of lamb; rinsed and patted dry
2 Ounce(s) extra virgin olive oil
12 Teaspoon(s) dijon mustard
1 Cup(s) mint leaves; coarsely chopped
326/625 Ounce(s) salt
1 fresh ground pepper
1 yellow and red grape tomatoes; for garnish |
|
|
|
Check some related to Grilled Top-Round Lamb videos
Similar recipes:
|
Grilled mesquite pork medallions Prepare grill and set for medium hot cooking. Unwrap pork loin filet. Slice loin into 1-inch medallions and brush with olive ...
Mesquite-grilled breast of chicken with citrus sauce * skinless, boneless, about 1/2 lb each, halved
** the rind, pith, and membrane cut away with a serrated knife an...
Grilled jalapeno buffalo burgers * See Sowest 2 for recipe. ** Jalapeno chiles should be seeded and
finely chopped. Use 2 or 3 or
to taste....
"grilled" glazed tuna steaks Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass
Measure. Microwave Uncovered At High 1 Min. O...
Grilled beef tenderloin with roasted garlic sauce For sauce:
Preheat oven to 350F. Combine milk and garlic in small saucepan. Simmer,
uncovered, over medium heat 10 minutes. D...
Grilled chicken with creamy grits and shiitake mushroom sauc Make chicken:
Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle
chicken with salt and pepper. Add t...
Lamb with olives Using a sharp knife, cut the lamb into 1 inch cubes. Heat the oil in a skillet and
fry the garlic, onion, and chili for ...
Destin lamb steak Combine first 7 ingredients; set aside. Brush lamb with olive oil, and
place on a lightly greased rack of a broiler pan. ...
Roast loin of lamb Spread stuffing and bacon over inside of meat, roll up and tie securely. Roast in a moderate oven 350deg F (180 C) about 1 1/...
Grilled lamb Combine the marinade ingredients in a non-reactive dish. Place the chops in the dish, making sure the chops are covered with ...
Smoked carpaccio with grilled potato, asparagus and watercre Rub the fillet with dry rub, reserve the remaining rub. Rub the potatoes
with the butter and season with the reserved dr...
Grilled veal lombatina Preheat a grill, grill pan, broiler or outdoor barbecue to very hot.
Rub the veal chops with 1 tablespoon of the oil. Season...
Grilled turkey shish kabob Cut turkey tenderloins into 1 1/2-inch cubes. Mix next
4 ingredients; pour over turkey cubes. Toss to coat;
refrigerate a...
Skewered lamb with sweet pepper dipping sauce 1. Combine all the marinade ingredients and stir in the diced lamb.
Refrigerate for 30 minutes and then thread onto 4 sh...
Cannelini beans with pancetta, fried sage, and grilled sausa Put beans in a large bowl; cover with cold water by 2 inches. Loosely
cover; let soak overnight at room temperature.
Drain b...
Ranch round steak * Round Steak should be 1/2' thick, and then cut into serving pieces.
~----------------------------------------------...
Grilled asian pork chops and baby bok choy Prepare barbecue (medium-high heat). Whisk together black bean sauce,
garlic, soy sauce, sesame oil, lime juice, and ginger i...
Dolmas with lamb Wash and drain the rice. Heat 3 Tbl olive oil in a skillet over
medium-high heat. Add the yellow onion and saute until so...
Grilled red snapper and mango wtih cilantro-lime vinaigrette Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime
juice, and lime peel in small bowl. Season vinaigrett...
Lamb Leg of lamb with the bone is the cut of meat you want. Plan on at least a half of pound of meat per person.
You'll need...
Grilled balsamic-marinated london broil with red onions Special equipment: about 24 wooden picks; an instant-read thermometer
Marinate steak and prepare onions:
Stir together garlic...
Japanese skewered lamb (low cal) Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch
wide and 3 inches long across the grain. Combin...
Grilled pork tenderloin In a small bowl, stir together all rub ingredients. Rub evenly over pork. Cover and refrigerate at least 1 hour or up to 8 ...
Grilled mustard turkey Preheat broiler. Coat broiler pan with non-stick cooking spray. Rince
turkey and pat dry. Mix together mustard, mayonnaise ...
Grilled chicken breasts w. spicy pecan butter Pound the chicken breast halves to 1/2-inch thick. Put the chicken breasts in a resealable plastic bag, add the Worchestersh...
Barbecued lamb shanks with tangy sauce Mix all ingredients for the TANGY SAUCE together. Brown the lamb shanks in
a small amount of fat. Turn down the heat and...
Vietnamese grilled squid salad Prepare the grill or heat a grill pan on the stovetop. In a small bowl
combine the chili powder, cayenne, ginger, coriander...
Walt's wharf oak grilled artichoke Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the f...
Grilled chicken teriyaki Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce,
molasses, brown sugar, oil, vinegar, ga...
Grilled lemon-herb marinated chicken Put chicken in a large bowl with remaining ingredients and salt to taste
and turn chickens to coat. Marinate chickens, cover...
Grilled banana packets Place sliced (long ways)banana, cinnamon, butter, and brown sugar in a tin foil pouch. Grill for 5 minutes. Top it on top of ...
Broiled or grilled shrimp or scallops, basque style Preparation time: 15 minutes Cooking time: 5 minutes Yield: 4 servings
Prepare a medium-hot charcoal fire or preheat a gas gr...
Barbecued lamb chops Arrange lamb chops in large glass baking pan, Combine melted butter and wine, crush Bouquet Garni and add to butter and wine....
Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high.
Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 ...
Basic grilled tuna steaks Rub the steaks with oil and squeeze half juice on top. Grill for app. 8 minutes on each side and transfer to plate. Squeeze t...
Grilled corn with spicy butters * Use 2 to 3 tablespoonfuls of the red horseradish or to taste.
Remove the large outer husks from the corn turning ba...
Barbecued chicken breasts & grilled mushrooms Combine barbecue sauce ingredients in a bowl and stir well. Marinate
chicken in half of the sauce for at least 15 min but not...
Rosemary lamb chops with breadcrumbs Whisk oil, 1 T lemon juice, garlic, mustard, rosemary in glass baking dish
to blend. Sprinkle lamb with salt and pepper. A...
Lamb shanks with lentils From "The Complete Book of Greek Cooking," edited by Katherine R.
Boulukos (Harper-Collins).
In a large ski...
Grilled spring onions and asparagus with lime 1. Brush the spring onions and asparagus with the oil and grill, turning,
until patched with brown. Serve immediately...
|
Loading...
|
|
::