Lamb And Rosemary Spiedini Recipes

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LAMB AND ROSEMARY SPIEDINI



Lamb and Rosemary Spiedini image

Categories     Herb     Lamb     Pepper     Appetizer     Marinate     Summer     Grill/Barbecue     Bon Appétit

Yield 2 Servings: CAN BE DOUBLED

Number Of Ingredients 8

5 tablespoons fresh lemon juice
1/4 cup olive oil
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
2 teaspoons grated lemon peel
10 ounces boneless sirloin lamb chops, cut into 1-inch pieces
1 red onion, peeled, cut onto 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces

Steps:

  • Prepare barbecue (medium-high heat).
  • Whisk lemon juice, olive oil, rosemary and grated lemon peel in glass pie dish to blend. Sprinkle lamb with salt and pepper; add lamb to marinade and toss to coat. Let mixture stand 10 minutes, tossing occasionally.
  • Using slotted spoon, transfer lamb to bowl. Add onion, green bell pepper and yellow bell pepper to marinade in pie dish and toss to coat. Thread lamb, onion, and bell pepper pieces alternately on 4 skewers. Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, brushing once with marinade, about 12 minutes to medium. Transfer lamb spiedini to plates and serve.

LAMB CHOPS IN A RED WINE OLIVE MARINADE



Lamb Chops in a Red Wine Olive Marinade image

Fantastic, succulent lamb chops for the grill. My husband's specialty. Recipe inspired by Rob Rainford. Marinating time not included in cook time.

Provided by LizzieBug

Categories     Lamb/Sheep

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/3 cup fresh rosemary, chopped
3 tablespoons extra virgin olive oil
10 garlic cloves, minced
2 tablespoons black olives, minced or 2 tablespoons tapenade
1 teaspoon fresh ground black pepper
1 cup red wine
12 lamb loin chops, trimmed

Steps:

  • Blend rosemary, olive oil, garlic, tapenade or olives, pepper and wine in a blender or food processor until smooth.
  • Reserve 1/4 of the marinade and pour the remainder over the lamb chops.
  • Let the chops marinate in the refrigerator for 45 minutes to 1 hour.
  • 20 minutes before grilling, take chops from the refrigerator and allow to come to room temperature.
  • Preheat the grill to 450°F
  • Season chops with salt and pepper and sear on the grill for about 2 minutes per side.
  • Lower heat slightly and continue cooking, turning and basting with remaining marinade occasionally for another 5 to 10 minutes until the chops are done to your liking.
  • Remove from grill, tent with foil and let rest for 5 minutes.

Nutrition Facts : Calories 1043.4, Fat 86.7, SaturatedFat 35, Cholesterol 210.9, Sodium 195, Carbohydrate 5.1, Fiber 0.8, Sugar 0.4, Protein 47.2

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