GRILLED LAMB ON ROSEMARY SKEWERS
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
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
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
LAMB KABOBS
Provided by Ina Garten
Categories appetizer
Time 8h45m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
- Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
- Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.
GRILLED LEG OF LAMB WITH ROSEMARY SALT
Yield Makes 6 generous servings
Number Of Ingredients 12
Steps:
- Marinate lamb:
- Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.
- Bring lamb to room temperature, about 1 hour.
- Remove lamb from marinade, discarding marinade, and put on a work surface. Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid. (Skewering makes meat easier to move and turn over.) Sprinkle with kosher salt.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate.
- Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125°F for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.
- Make rosemary salt:
- Stir together rosemary and sea salt and serve with lamb.
GRILLED LAMB KABOBS WITH GRAPES
This dish is great grilled or broiled. It is equally good with pork or chicken. If you have an abundance of big stocks of rosemary, use them for the skewers. Just remove the leaves from the stocks and soak the stocks for about an hour in water so they don't catch on fire while grilling or broiling the lamb. The prep time allows for 2 hours of marinating. The longer this marinates, the better it is. If you have the time, let it sit overnight.
Provided by Karens Krazy Kitchen
Categories Lamb/Sheep
Time 3h8m
Yield 4 skewers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the meat in a large zip-lock bag.
- Process the rest of the ingredients (except the sugar and grapes) in a food processor. Pour over the meat and marinate for at least 2 hours - overnight is best.
- Preheat the oven to broil or heat the grill to med-high.
- Drain the marinade from the meat and place into a small sauce pan.
- Add the sugar to the marinade and cook at medium heat for about 20 minutes to reduce to a thick sauce.
- Place the meat on long metal or rosemary skewers, separated by two grapes.
- One piece of meat, two grapes, one piece of meat two grapes... I like to make them about 9 inches long.
- Grill or broil for 3 minutes per side, or to your liking, turning once.
- Serve with reduced sauce drizzled over the skewers.
- This is so pretty served over a bed of couscous on a large platter.
- Enjoy.
Nutrition Facts : Calories 437.2, Fat 33.1, SaturatedFat 10.4, Cholesterol 78.2, Sodium 648.8, Carbohydrate 14.3, Fiber 1.2, Sugar 9.9, Protein 21.3
LAMB SKEWERS ON THE GRILL
A wonderful lamb dish that is delicious served with thick pieces of sourdough bread
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
- Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
- Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.
Nutrition Facts : Calories 470 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 49 grams protein, Sodium 1.87 milligram of sodium
More about "grilled lamb on rosemary skewers recipes"
GRILLED LAMB AND FIGS ON ROSEMARY SKEWERS - RECIPE
From finecooking.com
Cuisine GreekCategory Main CourseServings 4-6Estimated Reading Time 1 min
ROSEMARY LAMB SKEWERS | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (5)Total Time 30 minsCategory Main CourseCalories 283 per serving
RECIPE: GRILLED LAMB ON ROSEMARY SKEWERS - THE NEW YORK …
From nytimes.com
Estimated Reading Time 50 secs
GRILLED LAMB KABOBS RECIPE | RECIPES FROM A PANTRY
From recipesfromapantry.com
GRILLED LEMON HERBS LAMB SKEWERS RECIPE | CHEFDEHOME.COM
From chefdehome.com
GRILLED LAMB SKEWERS RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
GRILLED LAMB SKEWERS - LIDIA
From lidiasitaly.com
GRILLED LAMB ON ROSEMARY SKEWERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRILLED LAMB ON ROSEMARY SKEWERS RECIPE | GRILLED LAMB, …
From pinterest.com
ON TAP OIL & VINEGAR - ROSEMARY GRILLED LAMB KABOBS.
From ontapov.ca
GRILLED ROSEMARY LAMB SKEWERS WITH HIMALAYAN PINK SALT
From vintagekitty.com
GRILLED LAMB AND EGGPLANT KABOBS ON ROSEMARY SKEWERS
From hallmarkchannel.com
ROSEMARY-GARLIC GRILLED RACKS OF LAMB – FIRE & FLAVOR
From fireandflavor.com
GRILLED LAMB WITH ROSEMARY POTATO SKEWERS - WILLIAMS SONOMA
From williams-sonoma.com
RECIPE: ROSEMARY GRILLED LAMB KABOBS - FRESCOLIO
From frescolio.ca
GRILLED LAMB WITH ROSEMARY POTATO SKEWERS | WILLIAMS …
GRILLED LAMB ON ROSEMARY SKEWERS – INFINITE HERBS
From infiniteherbs.com
GREEK LAMB KEBABS RECIPE - THERESCIPES.INFO
From therecipes.info
ROSEMARY GRILLED LAMB KABOBS – HARBOURFRONT OIL AND VINEGAR
From harbourfrontoilandvinegar.ca
CHOICE CUISINE: GRILLED LAMB ON ROSEMARY SKEWERS
From choicecuisine.blogspot.com
GRILLED LAMB CHOPS – MY ROI LIST
From myroilist.com
LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY RECIPE
From foodnewsnews.com
GRILLED RACK OF LAMB WITH ROSEMARY RECIPE - Z GRILLS® BLOG
From blog.zgrills.com
GRILLED LAMB ON ROSEMARY SKEWERS - THE NEW YORK TIMES
From nytimes.com
7 GRILLED LAMB KABOB RECIPES | ALLRECIPES
From allrecipes.com
GRILLED LAMB SKEWERS WITH ALMOND SALSA VERDE RECIPE
From recipes.net
BEST GRILLED LAMB AND FIG SKEWERS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FRESH SUMMER FLAVORS WITH GRILLED GRASS-FED LAMB
From prnewswire.com
CABERNET ROSEMARY GRILLED RACK OF LAMB - DELICIOUS TABLE
From delicioustable.com
MEDITERRANEAN LAMB SKEWERS – LAMB RECIPES
From lambrecipes.ca
EASY MARINATED CHICKEN SKEWERS | LEITE'S CULINARIA
From leitesculinaria.com
FRESH SUMMER FLAVORS WITH GRILLED GRASS-FED LAMB
From finance.yahoo.com
FRESH SUMMER FLAVORS WITH GRILLED GRASS-FED LAMB | COMMUNITY ...
From thedailytimes.com
GRILLED SHRIMP ON ROSEMARY SKEWERS - MAGIC SKILLET
From magicskillet.com
GRILLED LAMB ON ROSEMARY SKEWERS - GOLD MEDAL WINE CLUB RECIPES
From goldmedalwineclub.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
GLUTEN FREE GRILLED FIGS & LAMB ON ROSEMARY SKEWERS RECIPE
From glutenfreeandmore.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love