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, GARLIC, AND MUSTARD
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
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 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
ROSEMARY MUSTARD LAMB CHOPS
Make and share this Rosemary Mustard Lamb Chops recipe from Food.com.
Provided by Derf2440
Categories Lamb/Sheep
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pat chops dry with paper towel, sprinkle with salt and pepper to taste.
- Combine mustard with rosemary, brush 1 teaspoon over one side of each chop.
- cook over hot coals or over medium high setting, mustard sides down, for 4 minutes.
- Brush evenly with remaining mustard mixture.
- Turn chops over and cook for 4 minutes longer or until desired doneness.
SUMMER LAMB KABOBS
This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.
Provided by Seneca Castle Lamb & Gardens
Categories Meat and Poultry Recipes Lamb
Time 8h32m
Yield 20
Number Of Ingredients 16
Steps:
- Place lamb in a large bowl.
- In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
- Preheat outdoor grill for direct heat.
- Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
Nutrition Facts : Calories 405.8 calories, Carbohydrate 13.2 g, Cholesterol 89.8 mg, Fat 30.3 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 266.1 mg, Sugar 5 g
ROSEMARY LAMB KEBABS WITH TAPENADE-ROSEMARY AïOLI
Steps:
- Whisk wine, oil, rosemary and garlic to blend in 13 x 9 x 2-inch glass baking dish. Season with salt and pepper. Add lamb and toss to coat with marinade. Let stand at room temperature 2 hours or cover and refrigerate overnight.
- Prepare barbecue (medium-high heat). Thread lamb alternately with onion wedges onto skewers. Grill lamb kebabs to desired doneness, turning frequently, about 12 minutes for medium-rare. Transfer kebabs to plates. Serve with Tapenade-Rosemary Aioli.
More about "mustard and rosemary lamb kabobs recipes"
LAMB KABOBS WITH MUSTARD LEMON PEPPER SAUCE
From superiorfarms.com
LAMB KEBABS WITH LEMON AND ROSEMARY | RECIPES
From deliaonline.com
BALSAMIC AND ROSEMARY-SCENTED AMERICAN LAMB KEBABS
From superiorfarms.com
RACK OF LAMB WITH MUSTARD-ROSEMARY-LEMON PAN …
From theheritagecook.com
7 GRILLED LAMB KABOB RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: ROSEMARY GRILLED LAMB KABOBS - FRESCOLIO
From frescolio.ca
GRILLED ROSEMARY MUSTARD CHICKEN KABOBS - FLAVOUR …
From flavourandsavour.com
MUSTARD-ROSEMARY GRILLED LAMB RECIPE | EATINGWELL
From eatingwell.com
GRILLED LAMB KABOBS - SPOON FORK BACON
From spoonforkbacon.com
MUSTARD & ROSEMARY LAMB RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine AustralianCategory MainsServings 4Total Time 6 hrs 15 mins
ROSEMARY LAMB SKEWERS | COOKING ON THE WEEKENDS
From cookingontheweekends.com
MARINATED GARLIC, RED WINE AND ROSEMARY LAMB KEBABS
From recipes.sparkpeople.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROSEMARY GRILLED LAMB KABOBS – HARBOURFRONT OIL AND VINEGAR
From harbourfrontoilandvinegar.ca
ROSEMARY LAMB KABOBS - KTA SUPER STORES
From ktasuperstores.com
ROSEMARY, MUSTARD AND FIG LAMB KABOBS WITH CUCUMBER, …
From pinterest.co.uk
GRASS-FED LAMB KABOBS WITH MINT YOGURT SAUCE RECIPE
From beefandlambnz.com
ROSEMARY KABOBS RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
MAKE SURE YOU SAVE THIS RECIPE!⠀ .⠀ ROSEMARY, MUSTARD AND …
From mealezi.com
JUICIEST GRILLED LAMB KABOBS RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
ROSEMARY CRUMBED RACK OF LAMB - RECIPETIN EATS
From recipetineats.com
MUSTARD AND HERB ROASTED LEG OF LAMB - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
MUSTARD-ROSEMARY PORK AND APPLE KABOBS RECIPE - PILLSBURY.COM
From pillsbury.com
HERB-CRUSTED LAMB SKEWERS WITH DIJON MUSTARD RECIPE
From seriouseats.com
OVEN ROASTED ROSEMARY DIJON RACK OF LAMB RECIPE - EAT SIMPLE …
From eatsimplefood.com
ROSEMARY-MUSTARD LAMB ROAST - BETTER HOMES & GARDENS
From bhg.com
ROSEMARY LAMB KABOBS - BETTER HOMES & GARDENS
From bhg.com
FORK TENDER LEG OF LAMB (SLOW ROASTED WITH DIJON, ROSEMARY
From craftbeering.com
BEST MARINADE FOR KABOBS - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
LAMB KABOBS - SPEND WITH PENNIES
From spendwithpennies.com
LAMB KABOBS WITH ROSEMARY AND SAGE - MARIPOSA FARMS
From mariposafarms.com
RECIPE FOR PORK KEBABS WITH A MUSTARD & ROSEMARY MARINADE
From farmtojar.com
LAMB KABOBS WITH MUSTARD LEMON PEPPER SAUCE - CASCADE CREEK
From cascadecreeklamb.com
MUSTARD AND ROSEMARY ROAST LAMB | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
ROSEMARY GARLIC STEAK KEBABS - I AM BAKER
From iambaker.net
GRILLED LAMB CHOPS WITH GARLIC, MUSTARD, AND ROSEMARY MARINADE
From sundaysuppermovement.com
MUSTARD BALSAMIC LAMB CHOPS - SWEET LIME ROAD
From sweetlimeroad.com
GRILLED LAMB CHOPS WITH MUSTARD, ROSEMARY AND GARLIC
From thatskinnychickcanbake.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