Best Grilled Rosemary Lamb With Juicy Tomatoes Recipes

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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.

GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD



Grilled Leg of Lamb with Rosemary, Garlic, and Mustard image

Provided by Sisi Carroll

Categories     Garlic     Lamb     Mustard     Easter     Low Cal     Backyard BBQ     Dinner     Rosemary     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Fresh rosemary sprigs and fresh Italian parsley sprigs

Steps:

  • Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
  • Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
  • Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
  • What to drink:
  • Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

GRILLED LAMB ON ROSEMARY SKEWERS



Grilled Lamb on Rosemary Skewers image

Lamb on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. You want rosemary branches with woody stalks, if possible. But if the stalks are too flimsy to poke through the lamb, run a pilot hole through with a skewer, and be sure to grill the lamb and figs separately because they'll cook at different rates. You might throw together a little basting sauce of lemon, garlic and a little more rosemary, but the skewers are just fine without it, and have been for thousands of years.

Provided by Mark Bittman

Categories     dinner, lunch, skewers and kebabs, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds boneless lamb shoulder, cut into chunks
10 to 20 fresh figs
Rosemary branches
1/4 cup extra virgin olive oil, more or less
Salt and freshly ground black pepper to taste
1/2 cup freshly squeezed lemon juice
2 cloves garlic, roughly chopped
1 tablespoon minced fresh rosemary

Steps:

  • Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
  • Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.
  • Grill, turning skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

Nutrition Facts : @context http, Calories 584, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 42 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 726 milligrams, Sugar 21 grams

GRILLED ROSEMARY LAMB CHOPS



Grilled Rosemary Lamb Chops image

Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert.

Categories     Lamb     Low Carb     Low/No Sugar     Wheat/Gluten-Free     Rosemary     Lamb Chop     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3/4 cup balsamic vinegar
6 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons minced fresh rosemary or 3 teaspoons dried
6 garlic cloves, minced
1 teaspoon ground black pepper
12 1-inch-thick loin lamb chops, fat trimmed
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)

Steps:

  • Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
  • Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

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