Best Spicy Citrus Marinade For Lamb Recipes

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GRILLED CUMIN LAMB WITH SPICY ONIONS



Grilled Cumin Lamb With Spicy Onions image

Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics - toasted cumin, green chile, herbs, and plenty of ginger and garlic - which impart complex flavors to a butterflied leg of lamb destined for the grill. Lightly pickled, spicy onions make a bright garnish here, but you can skip them if it seems like one step too many. Instead, just slice up a red onion and scatter the raw slivers over the top of the meat for a contrasting crunch. If you'd rather cook this inside, you can broil it instead of grilling.

Provided by Melissa Clark

Categories     meat, main course

Time 45m

Yield 12 servings

Number Of Ingredients 16

2 limes
2 medium red onions, peeled
2 1/2 teaspoons kosher salt, plus more as needed
Pinch of granulated sugar
1/8 teaspoon cayenne pepper, plus more as needed for sprinkling
1 1/2 tablespoons cumin seeds
2 teaspoons coriander seeds
1/3 cup plain yogurt, plus more for serving, if desired
1/3 cup fresh mint leaves and tender stems, plus more for serving
1/3 cup fresh cilantro, leaves and tender stems, plus more for serving
6 garlic cloves
1 small jalapeño pepper, seeded if desired
1 inch piece of ginger, peeled and sliced into thin coins
1/2 teaspoon black pepper
1 boneless butterflied leg of lamb, about 5 to 6 pounds without the bone
Flaky sea salt

Steps:

  • Grate the zest from one of the limes and squeeze the juice. Reserve both separately. Cut the other lime into wedges and save for serving.
  • Cut one onion into wedges; put into a blender and add lime zest. Halve remaining onion and slice it very thinly; put slices into a sieve and rinse well with cold water. Transfer onion slices to a small bowl.
  • Add lime juice to bowl with onion slices, sprinkle lightly with salt, sugar and cayenne. Toss well and refrigerate for at least 6 hours or until serving.
  • In a small skillet over medium-low heat, toast cumin and coriander seeds until fragrant, 1 to 2 minutes. Transfer to the blender with the onion and lime zest. Add yogurt, mint, cilantro, garlic, jalapeño, ginger, black pepper, 2 1/2 teaspoons kosher salt and 1/8 teaspoon cayenne. Blend until smooth.
  • Place the lamb on a rimmed baking sheet, bowl or in a large resealable plastic bag. Pour marinade all over lamb, turning to make sure it is thoroughly coated. Cover lamb (or close the bag), and refrigerate for at least 6 hours or overnight.
  • Heat the grill (or broiler). Wipe lamb with paper towels, removing most of the yogurt mixture. Grill or broil lamb until a digital thermometer reads 115 degrees for rare, or 125 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Or if broiling, move it farther away from the broiler's heat source.
  • Transfer to a cutting board, tent loosely with foil, and let the meat rest for at least 10 minutes before slicing. Arrange meat on a platter, spooning any juices from the cutting board over the slices, and top with more mint, cilantro, the spicy onions, yogurt if you like, and a sprinkling of flaky salt. Serve immediately, with the lime wedges on the side.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 10 grams, Sodium 586 milligrams, Sugar 1 gram

LAMB IN SPICY PINEAPPLE MARINADE



Lamb in Spicy Pineapple Marinade image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h30m

Yield 10 servings

Number Of Ingredients 9

2 cups fresh pineapple juice
1/2 cup rice-wine vinegar
1 red onion, thinly sliced
1 tablespoon pureed chipotle pepper (available canned)
1 tablespoon toasted coriander seeds
1 tablespoon toasted cumin seeds
1 tablespoon fresh lime juice
Salt and freshly ground black pepper to taste
1 leg of lamb, boned, trimmed of excess fat and tied (about 5 pounds)

Steps:

  • In a medium saucepan, combine the pineapple juice, vinegar, onion, chipotle and coriander and cumin seeds. Bring to a boil, lower the heat and simmer until reduced by 1/3, about 25 minutes. Remove from the heat; cool. Stir in the lime juice and season with salt and pepper.
  • Place the leg of lamb in a very large zip-lock bag and pour in the marinade. Shake the bag to distribute the marinade. Refrigerate 8 hours or overnight.
  • When ready to cook, preheat the oven to 450 degrees. Transfer the lamb to a roasting pan fitted with a rack and reserve the marinade for basting. Roast the lamb for 15 minutes, baste with some of the reserved marinade and lower the temperature to 350 degrees.
  • Continue to roast, basting occasionally, for another hour and a half or until the lamb reaches the desired doneness. Remove and allow to rest, covered, for 15 minutes. Slice and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 26 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 11 grams, Sodium 712 milligrams, Sugar 6 grams

SPICY-CITRUS MARINADE FOR LAMB



Spicy-Citrus Marinade for Lamb image

This is great on a butterflied leg cut. Marinate meat for at least two hours for best flavor. Try it on chicken or beef.

Provided by Rita1652

Categories     Sauces

Time 5m

Yield 12 serving(s)

Number Of Ingredients 11

12 ounces beer, amber ale
1 tablespoon red wine vinegar
2 tablespoons oranges, juice and zest of
1/4 cup oil
1 tablespoon horseradish, grated
1 small onion, minced
2 -4 garlic cloves
4 tablespoons brown sugar or 4 tablespoons honey
1 sprig fresh rosemary
2 teaspoons salt
1 teaspoon cayenne pepper (or more, to taste)

Steps:

  • Mix all ingredients together in a blender, pureeing until onions and garlic are liquified. Reserve one cup for basting, and use remainder as a marinade for lamb.

Nutrition Facts : Calories 74.5, Fat 4.6, SaturatedFat 0.6, Sodium 394.8, Carbohydrate 6.5, Fiber 0.2, Sugar 4.8, Protein 0.2

SPICY LAMB MARINADE



Spicy Lamb Marinade image

Make and share this Spicy Lamb Marinade recipe from Food.com.

Provided by JoyfulCook

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 lamb leg chops or 2 pieces rump steak
1 tablespoon oil
1/3 cup lemon juice
1/4 cup of fresh mint, chopped
1 tablespoon ground coriander
2 teaspoons cumin
2 teaspoons garam masala
1/4 teaspoon chili powder, to taste

Steps:

  • Combine all the ingredients; add the chops and marinade for as long as possible.
  • Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.

Nutrition Facts : Calories 45.5, Fat 4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 3.2, Fiber 1.2, Sugar 0.6, Protein 0.6

SPICED ROAST LAMB



Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 11

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

  • Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
  • Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
  • Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium

SPICE-RUBBED BUTTERFLIED LEG OF LAMB



Spice-Rubbed Butterflied Leg of Lamb image

Categories     Herb     Lamb     Marinate     Low Carb     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 16

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed

Steps:

  • Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
  • Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
  • Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

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