Bastille Day Grilled Lamb with Rosemary Recipe is good for fantastic flavor, taste and look. This recipe is spectacular! You can make this as part of a big Easter dinner for your family or party. Used the same marinade to brush on some vegetables (patti pans, yellow squash, green pepper slices, mushrooms, thick onion slices and a fresh tomato sliced).
These veggies will add the yummy look and of course, it will be healthier too. Grill the veggies first with a good quality grill pan, then the lamb pieces 2 minutes on each of 4 sides. Fabulous flavor.
Season the lamb chops with salt and pepper. And you can offer some handmade breadsticks with the lamb. Grilling the lamb with Rosemary is quicker, makes it easier to describe the doneness and facilitates carving. Plus the meat develops a soft and smooth flavor and lots of delicious crust.
I am sure you know Rosemary is a fragrant evergreen herb native to the Mediterranean and great for health. It has the ability to boost memory, improve mood, being down swelling, relieve pain, keep safe the immune system, stimulate circulation, detoxify the body, protect the body from bacterial infections, prevent ill-timed aging, and improve skin conditions. In simple word, Rosemary is a helpful ingredient for any person.
Bastille Day Grilled Lamb with Rosemary Recipe
- Yield: 4 Servings
- 1 lg clove garlic, minced
- 1 Tablespoon fresh rosemary, minced
- 1 Tablespoon olive oil
- 2 teaspoon white wine vinegar
- 2 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1 1/2 lb leg of lamb*
- 1 black pepper, Freshly Ground
- Note: The lamb can marinate in the refrigerator overnight. Bring to room temperature before grilling.
- A butterflied leg of lamb has a center portion and two flaps. This recipe uses only the center portion. The remaining portions can be stored in the freezer for later use.
- The larger flap (sirloin) can be grilled. The smaller one is excellent to use for kebabs. If you’re cooking for a larger group, use the entire leg.
- Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees and line jellyroll pan with aluminum foil.
- Combine garlic, rosemary, oil, vinegar, mustard and salt in a small bowl. Rub over the entire surface of lamb. (Can be done as long as 12 hours ahead of time, if desired.)
- Place lamb on grill or baking sheet and sprinkle generously with ground pepper. Grill or bake until it registers 120 degrees on an instant reading thermometer for rare, 22 to 25 minutes; or longer as desired. Let rest for 5 minutes before slicing.
Related Post: 10 Dinner Recipes Made On The Grill Pan
This recipe is superb, so flavorful and perfect with lamb. Used fresh rosemary. And you can also grill with a few moist apple chips. Trust me these lamb steaks are wonderful, served with fresh broccoli. Keep lamb chops medium rare. You will love this and certainly make this again.