Best Chargrilled Lamb Steaks With Garlic And Rosemary Recipes

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GARLIC ROSEMARY LAMB STEAKS



Garlic Rosemary Lamb Steaks image

Provided by Jenne Kopalek

Categories     Dinner

Time 15m

Number Of Ingredients 6

2 lamb steaks
2 sprigs of rosemary
1 tablespoon garlic
2 tablespoons butter
1/2 teaspoon sea salt
1/2 teaspoon pepper

Steps:

  • Heat iron skillet to medium heat. Add butter, garlic, and rosemary.
  • Place steak into the skillet. If you don't hear a sizzle then the pan isn't ready.
  • Cook for one minute each side flipping often. Turn down heat to medium low about a 4. Continue flipping and scooping the butter and rosemary over the steaks. Cook until browned on outside. The middle will be a medium light pink center.
  • Top with sea salt and cracked black pepper. Serve with asparagus or greek salad.

Nutrition Facts : Calories 355 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 22 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 679 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

GRILLED LAMB STEAKS WITH ROSEMARY & THYME



Grilled Lamb Steaks With Rosemary & Thyme image

Make and share this Grilled Lamb Steaks With Rosemary & Thyme recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 16m

Yield 6 serving(s)

Number Of Ingredients 5

6 lamb leg steaks, about 6 ounces each
1 1/2 teaspoons fresh ground pepper
1 tablespoon minced fresh rosemary leaf
1 tablespoon fresh thyme leave
1/2 teaspoon salt

Steps:

  • Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
  • Rub both sides of the chops with the pepper, rosemary and thyme.
  • Clean the grill with a wire brush, then lightly oil it.
  • When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
  • Remove to a platter and sprinkle with the salt.
  • Serve immediately, spooning a little of the collected juices over each chop.

LAMB STEAKS WITH ROSEMARY-GARLIC CAULIFLOWER #RAGU



Lamb Steaks With Rosemary-Garlic Cauliflower #Ragu image

Ragú® Recipe Contest Entry. Delicious skillet dish with Lamb Steaks, Italian Sweet Sausage, Roasted Garlic Ragu Tomato Sauce, Cauliflower, Feta Cheese and Toasted Pine Nuts

Provided by nheishman

Categories     Sauces

Time 45m

Yield 4 lamb steaks, 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless lamb steaks, 1/2 inch thick
1/2 lb bulk sweet Italian pork sausage
1/2 cup red onion, diced
1 large head cauliflower, cored, choppoed
1 teaspoon kosher salt, divided
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon garlic powder
1 tablespoon fresh rosemary, minced, divided
1 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
1 1/2 cups Ragú® Pasta Sauce (roasted garlic tomato sauce)
1/2 cup feta cheese, crumbles
1/3 cup toasted pine nuts
1 tablespoon fresh parsley, miinced

Steps:

  • On both sides of lamb steaks, rub 1/2 teaspoon kosher salt, garlic powder, cracked pepper and 1/2 tablespoon minced rosemary.
  • Set lamb steaks aside. Heat large non stick skillet on medium high and add sweet Italian sausage, break up sausage into crumbles and brown 1 to 2 minutes.
  • Add lamb steaks and cook, turning once, about 4 to 5 minutes on each side.
  • Transfer lamb and sausage to a plate; keep warm.
  • In the same skillet, drain off excess sausage oil ,keeping 2 teaspoons; add onions, cauliflower, remaining 1/2 tablespoon rosemary, remaining salt, lemon zest and lemon juice.
  • Stir mixture until cauliflower is tender, about 4-5 minutes.
  • Stir in Roasted Garlic Ragu Tomato Sauce.
  • Cook for 2 minutes; spoon sauce over warm lamb steaks and sausage.
  • Sprinkle feta cheese crumbles and toasted pine nuts over top when serving.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 839.2, Fat 66.8, SaturatedFat 26, Cholesterol 182.3, Sodium 1369, Carbohydrate 15.6, Fiber 5.2, Sugar 6.1, Protein 45.4

GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY



Grilled Leg of Lamb With Garlic and Rosemary image

A great way to prepare lamb on the grill. Leftovers make great sandwiches too. Time does not include marinating time.

Provided by lazyme

Categories     Lamb/Sheep

Time 45m

Yield 10 serving(s)

Number Of Ingredients 5

8 garlic cloves, pressed
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
5 lbs leg of lamb, butterflied

Steps:

  • Combine garlic, rosemary, salt and pepper in small bowl. Mash with fork to form coarse paste. Place lamb in shallow baking dish. Spread half of garlic paste over each side. Cover and refrigerate at least 2 hours or overnight. Bring to room temperature before cooking.
  • Prepare barbecue (medium-high heat). Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130ºF for medium-rare, turning occasionally, about 25 minutes. Let stand 10 minutes. Cut on diagonal into thin slices and serve.
  • Variation:.
  • Add 2/3 cup red wine, 1/4 cup red wine vinegar, and 3/4 cup olive oil to the marinade. Refrigerate overnight.

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