Chargrilledlambsteakswithgarlicandrosemary Recipes

GRILLED LAMB STEAKS WITH ROSEMARY & THYME

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 LEG STEAK WITH MAPLE CHEVRE SHIITAKE SAUCE

Steps:

• Salt and pepper lamb leg steak.
• Grill or broil (approx).
• Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
• Lower heat to low.
• Add diced parts of chevre.
• Continue stirring mixture until cheese is integrated.
• After cheese is fully incorporated into sauce add capers and maple syrup.
• Stir through.
• Serve (I like garlic smashed potatoes and broccoli).

GARLIC AND ROSEMARY GRILLED LAMB CHOPS

Steps:

• Combine rosemary, garlic, olive oil and salt and pepper in a bowl.
• Rub ingredients on both sides of lamb chops.
• Marinate 4 hours or overnight.
• Grill on medium-high heat and sear (approximately 3-4 minutes per side) or to your taste-lamb should be slightly pink in the center.
• Rest for 10 minutes cover with aluminum foil.
• Enjoy!

GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY

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.