Best Lamb Steaks With Rosemary Sweet Potatoes Recipes

GARLIC ROSEMARY LAMB STEAKS

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.

ROASTED LEG OF LAMB WITH GARLIC ROSEMARY SWEET POTATOES RECIPE - (4.4/5)

Steps:

• Bring leg of lamb to room temperature before roasting. Preheat oven to 400° F arrange the racks to be on the two lower slots. Line a half sheet pan with parchment paper. Arrange the sweet potatoes and garlic cloves on the prepared sheet pan. Drizzle with olive oil. Sprinkle with rosemary and season with salt. In a small bowl combine lemon zest, rosemary, and about 2 TB olive oil. Season the leg of lamb with salt and massage the lemon rosemary oil mixture all over. Place the sheet pan on the lowest rack and place the leg of lamb directly on the hot rack above it. This will catch the lamb's glorious juices {aka flavor}. Roast the lamb and sweet potatoes until the internal temperature is 145° for medium rare {this takes about an hour and a half in our oven}. Rare is 140° and medium is 160°. Using a large sturdy metal spatula, push the lamb onto a large chopping block. Give the sweet potatoes a good stir and turn the oven down to warm. Cover the lamb with parchment paper and kitchen towels and let it rest and allow the juices to redistribute. Meanwhile, prepare the optional mint sauce. Simply stir the mint leaves, salt, water, and white wine vinegar together in a small bowl. Slice the Roasted Leg of Lamb and serve with Garlic Rosemary Sweet Potatoes and optional mint sauce. Leftovers are fantastic the next day, too!

LOIN LAMB STEAKS WITH ROSEMARY

Steps:

• Preheat an outdoor charcoal or gas grill or preheat the broiler to high.
• Sprinkle the steaks on both sides with salt and pepper and place them in one layer in a flat dish.
• Cut off and discard the stems of the mushrooms to make flat caps.
• Put the lemon juice in a small bowl and add salt and pepper to taste. Beat the juice while adding the olive oil. Crumble the rosemary and add it to the sauce.
• Arrange the mushroom caps over the lamb steaks and spoon the sauce over all. Turn the mushroom caps so that they are coated with the sauce.
• If the steaks are to be broiled, place them on a rack in one layer with the mushrooms arranged stem side down, about 3 inches from the source of heat. Leave the broiler door open.
• Cook about 3 minutes and turn the steaks and mushrooms. Continue broiling on the other side about 3 minutes. If the steaks are to be grilled, arrange them on a grill and arrange the mushrooms cap side down. Cook 4 minutes on one side and turn the meat and mushrooms. Cook 3 to 4 minutes on the other side.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.