Grilled Rosemary Lamb With Juicy Tomatoes Recipes

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GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

GRILLED LEMON AND ROSEMARY LAMB CHOPS



Grilled Lemon and Rosemary Lamb Chops image

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 8

Number Of Ingredients 10

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin chops

Steps:

  • Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g

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 ROSEMARY LAMB WITH JUICY TOMATOES



Grilled Rosemary Lamb with Juicy Tomatoes image

Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor the internal temperature more easily.

Provided by Carla Lalli Music

Categories     Bon Appétit     Grill/Barbecue     Grill     Lamb     Tomato     Summer     Yogurt     Oregano     Rosemary

Yield 8 servings

Number Of Ingredients 18

Lamb and sauce:
1 (3-4-lb.) boneless lamb shoulder
Kosher salt, freshly ground pepper
2 red onions, coarsely chopped
1 bunch rosemary, leaves stripped from half of sprigs (about 1 cup)
1 bunch oregano, leaves stripped from sprigs (about 1 cup)
3/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 cup plain whole-milk Greek yogurt
1/4 cup fresh lemon juice
1 garlic clove, finely grated
Tomatoes and assembly:
5 beefsteak or large heirloom tomatoes (about 4 lb.)
Flaky sea salt
Freshly ground black pepper
3 Tbsp. fresh lemon juice, divided
1 red onion, halved, thinly sliced
Extra-virgin olive oil (for drizzling)

Steps:

  • Lamb and sauce:
  • Lay lamb shoulder, cut side up, on a work surface. You will notice it's made up of a few muscle groups, separated by thin strips of fat and gaps where the bones have been removed. Use a sharp knife to separate the shoulder into smaller pieces along these natural seams-you should end up with 5 or 6 pieces of various sizes. Transfer lamb to a glass baking dish and season generously on all sides with salt and pepper.
  • Pulse onions, rosemary leaves, and oregano leaves in a food processor until finely chopped; set remaining rosemary sprigs aside. Add vinegar and oil and pulse until a coarse purée forms. Season marinade with salt and pepper, then pour over lamb, turning to coat. Cover and let sit at room temperature 2-3 hours.
  • Mix yogurt, lemon juice, and garlic in a medium bowl. Season sauce with salt and pepper; cover and chill until ready to use.
  • Tomatoes and assembly:
  • About half an hour before you plan to start grilling, slice tomatoes into 1/2"-thick rounds and arrange on a large platter. Season with salt and pepper and drizzle with half of lemon juice. Top with onion, season with salt and pepper, and drizzle remaining lemon juice over. Arrange reserved rosemary sprigs on top; set aside.
  • Prepare a grill for medium heat. Without scraping off marinade, transfer larger pieces of lamb to grate and grill until underside is very well browned, about 5 minutes. Spoon some remaining marinade over lamb, turn, and continue to grill, turning every 5 minutes or any time you see a flare-up, until lamb is charred in spots and very well browned everywhere.
  • After large pieces have been cooking about 15 minutes, add smaller pieces to grill and follow same instructions; they take less time to cook, and by staggering the start times, all the lamb will come off the grill within a few minutes of each other. An instant-read thermometer inserted into the center of each piece should register 140°F for medium, which is ideal. Start checking smaller pieces after 7-10 minutes. The largest piece will take closer to 30 minutes. As each piece finishes, transfer to reserved platter, setting on top of rosemary. Let rest 20-30 minutes.
  • Transfer lamb to a cutting board and tuck rosemary sprigs off to sides of platter. Tip platter so that accumulated tomato and lamb juices pool at one end and spoon over tomatoes. Using a long sharp knife, slice lamb into very thin pieces and arrange on top of onion and tomatoes. Season with salt and drizzle with oil.
  • Drizzle yogurt sauce with oil and serve alongside lamb.
  • Do Ahead
  • Lamb can be seasoned 1 day ahead; cover and chill. Sauce can be made 8 hours ahead; keep chilled.

GRILLED LAMB CHOPS WITH ROSEMARY



Grilled Lamb Chops With Rosemary image

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 8

12 loin lamb chops, each about 1 -inch thick
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon anchovy paste
1 tablespoon fresh rosemary, very finely chopped
2 large garlic cloves, chopped
Salt and freshly ground black pepper
Sprigs of fresh rosemary for garnish

Steps:

  • Trim any excess fat from the lamb chops. Place them in a single layer in a dish.
  • Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade. Cover and allow to marinate at room temperature for one hour.
  • Preheat a grill or broiler to very hot.
  • Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill. Serve at once, garnished with sprigs of rosemary.

Nutrition Facts : @context http, Calories 879, UnsaturatedFat 40 grams, Carbohydrate 2 grams, Fat 81 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 556 milligrams, Sugar 1 gram

PAN-GRILLED ROSEMARY LAMB CHOPS



Pan-Grilled Rosemary Lamb Chops image

Protein-rich and easily prepared, this recipe provides a new flavor avenue for the traditional spring lamb entree.

Provided by cannedfood

Categories     Lamb/Sheep

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

non-stick cooking spray
4 lamb loin chops (about 4 ounces each)
2 tablespoons olive oil
2 tablespoons rosemary
salt and freshly ground black pepper, to taste
2 garlic cloves, chopped
1 (16 ounce) can cannellini or 1 (16 ounce) can great northern white beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, no-salt added, drained

Steps:

  • Heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray. Dry the chops thoroughly and rub them with 1 tablespoon olive oil, 1 tablespoon rosemary, salt and black pepper.
  • Cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness. Remove the chops from the skillet and keep warm on a plate. Reduce heat. Add the remaining tablespoon of olive oil, rosemary and garlic to the skillet. Cook for 1 minute. Stir in beans, tomatoes, salt and black pepper to taste. Cook for 5 minutes. Top chops and serve from the skillet.
  • Nutritional Information Per Serving: Calories 345; Total fat 22g; Cholesterol 66mg; Sodium 414mg; Carbohydrate 16g; Fiber 5g; Protein 20g Adapted from "Half Scratch Magic" cookbook, published by Clarkson Potter. Printed with permission.

Nutrition Facts : Calories 516.9, Fat 32.6, SaturatedFat 12.2, Cholesterol 70.3, Sodium 282.5, Carbohydrate 32, Fiber 7, Sugar 3.8, Protein 24.7

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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  • Lay lamb shoulder, cut side up, on a work surface. You will notice it’s made up of a few muscle groups, separated by thin strips of fat and gaps where the bones have been removed. Use a sharp knife to separate the shoulder into smaller pieces along these natural seams—you should end up with 5 or 6 pieces of various sizes. Transfer lamb to a glass baking dish and season generously on all sides with salt and pepper.
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  • Mix yogurt, lemon juice, and garlic in a medium bowl. Season sauce with salt and pepper; cover and chill until ready to use.
  • Do Ahead: Lamb can be seasoned 1 day ahead; cover and chill. Sauce can be made 8 hours ahead; keep chilled.
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Top Asked Questions

How to cook lamb tenderloin with Rosemary and onions?
Transfer lamb to a glass baking dish and season generously on all sides with salt and pepper. Pulse onions, rosemary leaves, and oregano leaves in a food processor until finely chopped; set remaining rosemary sprigs aside. Add vinegar and oil and pulse until a coarse purée forms.
Do you need a grill to cook lamb chops?
You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render. Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
What is the best way to cook Lamb for dinner?
Grilling them over moderate heat will allow some of the fat to soften and render. Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender. This elegant little dinner of lamb, miso butter–basted potatoes, and honey-glazed carrots is the perfect size for two.
What do you serve with lamb chops for dinner?
This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops. Savory, briny olives are wonderful with lamb; for this recipe you'll make a quick paste of shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme to fill the boneless leg of lamb before roasting.

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