Rosemary Lamb Skewers Recipes

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GRILLED LAMB ON ROSEMARY SKEWERS



Grilled Lamb on Rosemary Skewers image

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

2 pounds boneless lamb shoulder, cut into chunks
10 to 20 fresh figs
Rosemary branches
1/4 cup extra virgin olive oil, more or less
Salt and freshly ground black pepper to taste
1/2 cup freshly squeezed lemon juice
2 cloves garlic, roughly chopped
1 tablespoon minced fresh rosemary

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

LAMB KABOBS



Lamb Kabobs image

Provided by Ina Garten

Categories     appetizer

Time 8h45m

Yield 8 to 12 servings

Number Of Ingredients 17

4 pounds top round lamb
2 tablespoons minced garlic (4 to 5 cloves)
2 tablespoons minced fresh rosemary leaves
4 teaspoons minced fresh thyme leaves
1/2 cup mild olive oil
1/2 cup dry red wine
4 tablespoons red wine vinegar
Kosher salt
4 small red onions
4 pints cherry tomatoes
Wooden skewers
1 cup good chicken stock
1/2 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

ROSEMARY ROASTED LAMB



Rosemary Roasted Lamb image

Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 5

1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary
1 leg of lamb (7 to 9 pounds)

Steps:

  • Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.

ROSEMARY LAMB SKEWERS



Rosemary Lamb Skewers image

Make and share this Rosemary Lamb Skewers recipe from Food.com.

Provided by RemyGage

Categories     Lamb/Sheep

Time 15m

Yield 8 skewers

Number Of Ingredients 7

500 g lamb fillets
8 -10 sprigs fresh rosemary
2 garlic cloves (crushed)
1/2 teaspoon cumin
1/2 cup olive oil
2 teaspoons balsamic vinegar
1 dash Tabasco sauce

Steps:

  • Remove any sinew and cut the meat into long strips. Place into a glass or china bowl (not metal) and add the last 5 ingredients ingredients. Marinade in the fridge for at least 4 hours and up to 12 hours.
  • Strip the rosemary stalks leaving about 3 inches of leaves on the ends for presentation. Cut the opposite end into a point. Thread strip of meat onto the skewers, pushing it up towards to rosemary leaves.
  • Place on the barbecue with the rosemary stalks hanging off the end (or else they will burn). Brush with the marinade occasionally.
  • They will cook very quickly.

LIME-ROSEMARY SHRIMP SKEWERS



Lime-Rosemary Shrimp Skewers image

I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. -Leah Lenz, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons minced fresh parsley
2 tablespoons dry white wine or orange juice
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon grated lime zest
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
12 fresh rosemary sprigs (4-6 inches)
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Lime wedges, optional

Steps:

  • In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.

Nutrition Facts : Calories 103 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 184mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

LAMB SHASHLIKS WITH ROSEMARY & GARLIC



Lamb shashliks with rosemary & garlic image

Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions

Provided by John Torode

Categories     Main course

Time 1h20m

Yield Makes about 14 skewers

Number Of Ingredients 11

1 small leg of lamb (1.5kg/3lb 5oz), boned and cut into large chunks
1 lemon , juiced and roughly chopped
3 tbsp olive oil
20 garlic cloves , finely chopped
handful rosemary sprigs, leaves picked and chopped
3 green peppers , cubed
2 red onions , cut into wedges
warmed flatbreads
natural yogurt
chilli sauce
chopped tomato and cucumber

Steps:

  • Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
  • Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
  • Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.

Nutrition Facts : Calories 239 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY



Lamb and Fig Skewers With Honey and Rosemary image

This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs are very ripe, and allow the lamb several hours to marinate in the fridge.

Provided by Melissa Clark

Categories     dinner, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

4 garlic cloves, minced
2 large sprigs rosemary, leaves minced
2 tablespoons fresh lemon juice
1 tablespoon honey
1 and 1/4 teaspoons coarse kosher salt, more to taste
1 teaspoon black pepper
1 teaspoon Asian fish sauce or soy sauce
2 tablespoons extra-virgin olive oil
12 large ripe figs
1 and 1/2 pounds boneless leg of lamb, cut into 1-inch chunks
Chopped fresh mint leaves, for serving
Lemon wedges, for serving

Steps:

  • If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
  • In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
  • Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
  • Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
  • Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
  • Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 538 milligrams, Sugar 24 grams

ROSEMARY LAMB KEBABS WITH TAPENADE-ROSEMARY AïOLI



Rosemary Lamb Kebabs with Tapenade-Rosemary Aïoli image

Categories     Garlic     Herb     Lamb     Onion     Marinate     Low Carb     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1/3 cup dry red wine
1/3 cup olive oil (preferably extra-virgin)
1/4 cup coarsely chopped fresh rosemary
4 teaspoons minced garlic
1 3 1/2- to 3 3/4-pound leg of lamb, boned, fat trimmed, cut into 1 1/2-inch cubes
6 small onions, each cut into 6 wedges
12 10- to 12-inch metal skewers or bamboo skewers, soaked in water 30 minutes
Tapenade-Rosemary Aioli

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.

ROSEMARY SKEWERS



Rosemary Skewers image

My picture came out wonky for some reason, but trust me when I say these are BEAUTIFUL! And of course, they taste amazing!! Super easy, though it does take some time for assembly. These need to sit in the fridge overnight to allow the rosemary flavor to infuse into the rest of the ingredients. Note: My picture shows regular black olives with un-marinated mozzarella "pearls," but I've found that marinated mixed olives (from the antipasto bar at most grocery stores) and the larger, marinated mozzarella balls (appx 1-inch in diameter) provide much better flavor! Recipe yield and prep time is approximate.

Provided by Robyns Cookin

Categories     Low Protein

Time 30m

Yield 15 , 15 serving(s)

Number Of Ingredients 6

24 ounces fresh rosemary sprigs
marinated fresh mozzarella ball, 1 per sprig
assorted marinated olive, 2 per sprig
marinated artichoke hearts, 1 per sprig
sliced salami, 1 per sprig
balsamic vinaigrette, preferably homemade

Steps:

  • PREPARATION:.
  • Strip the rosemary leaves from the stems, except for about one inch at the top.
  • Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use.
  • Poke a toothpick through the sides of the olives (for easier assembly); depending on how strong / thick your rosemary skewers are, you may need to do the same for the artichoke hearts and/or mozzarella balls.
  • Cut each mozzarella ball in half.
  • Cut each piece of salami in half.
  • ASSEMBLY:.
  • Thread the rosemary in the following order: olive, half mozzarella ball, half salami folded in half, artichoke heart, half salami folded in half, half mozzarella ball, olive.
  • Sprinkle with the chopped rosemary.
  • Cover and let sit overnight (or at least several hours).
  • Just before serving, drizzle a bit of vinaigrette over top. (If you pour it on too soon, the mozzarella will absorb the color of the vinegar and won't be pretty.).

Nutrition Facts : Calories 59.9, Fat 2.7, SaturatedFat 1.3, Sodium 11.9, Carbohydrate 9.5, Fiber 6.5, Protein 1.5

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This recipe makes 8 servings with 298 calories, 10g of protein, and 28g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have balsamic vinegar, olive oil, rosemary, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. From preparation to ...
From fooddiez.com


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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #lamb-sheep     #meat

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