Chargrilled Lamb Steaks With Garlic And Rosemary Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC ROSEMARY LAMB STEAKS



Garlic Rosemary Lamb Steaks image

Provided by Jenne Kopalek

Categories     Dinner

Time 15m

Number Of Ingredients 6

2 lamb steaks
2 sprigs of rosemary
1 tablespoon garlic
2 tablespoons butter
1/2 teaspoon sea salt
1/2 teaspoon pepper

Steps:

  • Heat iron skillet to medium heat. Add butter, garlic, and rosemary.
  • Place steak into the skillet. If you don't hear a sizzle then the pan isn't ready.
  • Cook for one minute each side flipping often. Turn down heat to medium low about a 4. Continue flipping and scooping the butter and rosemary over the steaks. Cook until browned on outside. The middle will be a medium light pink center.
  • Top with sea salt and cracked black pepper. Serve with asparagus or greek salad.

Nutrition Facts : Calories 355 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 22 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 679 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHEF JOHN'S GRILLED LAMB STEAKS



Chef John's Grilled Lamb Steaks image

Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 8h40m

Yield 4

Number Of Ingredients 15

1 bunch fresh tarragon leaves, torn
½ bunch fresh mint leaves, torn
2 tablespoons plain yogurt
1 tablespoon olive oil
4 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
4 center-cut lamb leg steaks, 1 1/2-inch thick
¼ cup olive oil
3 tablespoons sherry vinegar
2 tablespoons honey
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh mint
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
  • Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
  • Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g

LEG OF LAMB WITH GARLIC AND ROSEMARY



Leg of Lamb with Garlic and Rosemary image

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

GRILLED STEAK WITH ROSEMARY AND GARLIC



Grilled Steak with Rosemary and Garlic image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Extra-virgin olive oil, plus high quality finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
Kosher salt, plus coarse sea salt, for garnish

Steps:

  • In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
  • Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
  • Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
  • Remove the steaks from the grill and let rest for 5 to 10 minutes.
  • Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

GRILLED DELMONICO STEAKS WITH GARLIC-ROSEMARY OIL



Grilled Delmonico Steaks With Garlic-Rosemary Oil image

I'm not certain from where this recipe originated, but it is one of my husband's and my favorites. This past Valentine's Day, which happened to be on the day of a blustery snowstorm, he actually made this recipe on the outdoor grill. Now that's love!

Provided by MarthaStewartWanabe

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

2 Delmonico steaks (or cut of preference)
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 garlic clove, minced
2 teaspoons rosemary, dried
3 tablespoons olive oil

Steps:

  • Preheat grill to medium-high heat.
  • Tenderize steaks and season on both sides with salt and pepper.
  • With two layers of aluminum foil cut into a square, make a sack-like shape (rounded on the bottom and pinched in the middle) and do not seal just yet.
  • Place garlic, rosemary and oil in the sack and swish from side to side to combine.
  • Tightly seal the sack.
  • Place sack on top rack of grill (as not to be too close to the flame, which may burn the garlic).
  • Grill steaks on bottom rack for 5-8 minutes on each side or until desired doneness. Close grill cover between flipping of steaks.
  • Remove foil sack from grill at the same time as steaks.
  • Plate steaks, open foil sack slightly and drizzle oil over steaks. If desired, spoon garlic and rosemary from sack onto steaks as well.

Nutrition Facts : Calories 182.5, Fat 20.3, SaturatedFat 2.8, Sodium 291.6, Carbohydrate 0.7, Fiber 0.2, Protein 0.1

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC



Roast lamb studded with rosemary & garlic image

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Provided by Paul Merrett

Categories     Main course

Time 1h55m

Number Of Ingredients 8

leg of lamb weighing 2.5kg/5lb 8oz
1 garlic bulb
1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
1.2l beef or lamb stock

Steps:

  • Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
  • Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
  • If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
  • Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
  • Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
  • Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.

Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium

LAMB STEAKS WITH ROSEMARY-GARLIC CAULIFLOWER #RAGU



Lamb Steaks With Rosemary-Garlic Cauliflower #Ragu image

Ragú® Recipe Contest Entry. Delicious skillet dish with Lamb Steaks, Italian Sweet Sausage, Roasted Garlic Ragu Tomato Sauce, Cauliflower, Feta Cheese and Toasted Pine Nuts

Provided by nheishman

Categories     Sauces

Time 45m

Yield 4 lamb steaks, 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless lamb steaks, 1/2 inch thick
1/2 lb bulk sweet Italian pork sausage
1/2 cup red onion, diced
1 large head cauliflower, cored, choppoed
1 teaspoon kosher salt, divided
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon garlic powder
1 tablespoon fresh rosemary, minced, divided
1 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
1 1/2 cups Ragú® Pasta Sauce (roasted garlic tomato sauce)
1/2 cup feta cheese, crumbles
1/3 cup toasted pine nuts
1 tablespoon fresh parsley, miinced

Steps:

  • On both sides of lamb steaks, rub 1/2 teaspoon kosher salt, garlic powder, cracked pepper and 1/2 tablespoon minced rosemary.
  • Set lamb steaks aside. Heat large non stick skillet on medium high and add sweet Italian sausage, break up sausage into crumbles and brown 1 to 2 minutes.
  • Add lamb steaks and cook, turning once, about 4 to 5 minutes on each side.
  • Transfer lamb and sausage to a plate; keep warm.
  • In the same skillet, drain off excess sausage oil ,keeping 2 teaspoons; add onions, cauliflower, remaining 1/2 tablespoon rosemary, remaining salt, lemon zest and lemon juice.
  • Stir mixture until cauliflower is tender, about 4-5 minutes.
  • Stir in Roasted Garlic Ragu Tomato Sauce.
  • Cook for 2 minutes; spoon sauce over warm lamb steaks and sausage.
  • Sprinkle feta cheese crumbles and toasted pine nuts over top when serving.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 839.2, Fat 66.8, SaturatedFat 26, Cholesterol 182.3, Sodium 1369, Carbohydrate 15.6, Fiber 5.2, Sugar 6.1, Protein 45.4

GRILLED LAMB STEAKS WITH ROSEMARY & THYME



Grilled Lamb Steaks With Rosemary & Thyme image

Make and share this Grilled Lamb Steaks With Rosemary & Thyme recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 16m

Yield 6 serving(s)

Number Of Ingredients 5

6 lamb leg steaks, about 6 ounces each
1 1/2 teaspoons fresh ground pepper
1 tablespoon minced fresh rosemary leaf
1 tablespoon fresh thyme leave
1/2 teaspoon salt

Steps:

  • Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
  • Rub both sides of the chops with the pepper, rosemary and thyme.
  • Clean the grill with a wire brush, then lightly oil it.
  • When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
  • Remove to a platter and sprinkle with the salt.
  • Serve immediately, spooning a little of the collected juices over each chop.

SOUTH BEACH GRILLED ROSEMARY STEAK



South Beach Grilled Rosemary Steak image

Make and share this South Beach Grilled Rosemary Steak recipe from Food.com.

Provided by Tarbean

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless beef roast, loins or 4 New York strip steaks
2 tablespoons fresh rosemary leaves, minced
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 teaspoon lemon peel, grated
1 teaspoon fresh coarse ground black pepper
fresh rosemary sprig (optional)

Steps:

  • Score the steaks in a diamond pattern on both sides. Mix rosemary, garlic, oil, lemon peel, and pepper in a small bowl. Rub the mixture onto the surface of the steaks. Cover and refrigerate for 1 hour.
  • Grill the steaks until thermometer registers 145 (for medium-rare). Cut the steaks diagonally into 1/2" thick slices. Garnish if desired.

Nutrition Facts : Calories 1653.5, Fat 57.3, SaturatedFat 22.2, Cholesterol 868.6, Sodium 961.4, Carbohydrate 1.1, Fiber 0.3, Protein 285

CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY



Chargrilled Lamb Steaks With Garlic and Rosemary image

From Australia the Beautiful Cookbook; New South Wales. "Just about everyone who enjoys a steak will love this alternative to beef steak. Ask your butcher to saw a leg of lamb (bone in) into steaks. Because the steaks have been marinated, they will cook very quickly. Begin to prepare this dish 1 day in advance of serving." Prep time doesn't include the 24-hour marinating time.

Provided by mersaydees

Categories     Lamb/Sheep

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

6 lamb steaks, cut from the top of the leg each about 2/3-inch thick (1.5 cm)
3 garlic cloves, bruised and cut into small pieces
1 tablespoon fresh rosemary
1/2 cup olive oil (125 ml)
salt
pepper, freshly ground

Steps:

  • Remove the small round bone from the center of each lamb steak.
  • Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate for 24 hours, turning once.
  • Preheat a broiler or griller on high or prepare a fire in a barbecue. When very hot, remove steaks from marinade, reserving marinade, and place them on the griller tray or barbecue rack. Sear quickly on both sides to seal in the juices. Sprinkle with salt and grind some black pepper over each steak and leave to cook to individual taste, painting with the marinade during cooking.
  • The steaks are at their best when cooked and still pink inside, about 5 minutes on the first side and 3 minutes on the second side.
  • Serve immediately.

Nutrition Facts : Calories 161.7, Fat 18, SaturatedFat 2.5, Sodium 0.7, Carbohydrate 0.6, Fiber 0.1, Protein 0.1

More about "chargrilled lamb steaks with garlic and rosemary food"

GRILLED LAMB STEAK WITH ROSEMARY BUTTER …
grilled-lamb-steak-with-rosemary-butter image
Web Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible. …
From bbc.co.uk
Cuisine British
Category Main Course
Servings 1


GRILLED LAMB STEAKS WITH MOROCCAN CHARMOULA
grilled-lamb-steaks-with-moroccan-charmoula image
Web Step 1: Make the charmoula: Place the parsley, cilantro, garlic, pimenton, salt, pepper, coriander, cumin, and pepper flakes in a food processor and pulse the machine to finely chop. Add the lemon …
From barbecuebible.com


LAMB CHOPS WITH ROSEMARY AND GARLIC RECIPE - ERIC …
lamb-chops-with-rosemary-and-garlic-recipe-eric image
Web May 23, 2017 3 tablespoons extra-virgin olive oil Tweleve 7-ounce lamb loin chops Salt and freshly ground pepper Directions In a large shallow dish, combine the rosemary, garlic and olive oil. Add the...
From foodandwine.com


GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY - FOOD
Web Dec 6, 2013 In a large, shallow dish, combine the olive oil, garlic, and rosemary. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate at least 2 hours or up to 12 …
From foodandwine.com
Ratings 46
Category Dinner
  • Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.
  • In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
  • Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.


CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY
Web Oct 30, 2013 Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate …
From randazzofreshmarket.com
Servings 6
Total Time 40 mins
Estimated Reading Time 50 secs


CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY RECIPE
Web Oct 17, 2014 - From Australia the Beautiful Cookbook; New South Wales. “Just about everyone who enjoys a steak will love this alternative to beef steak. Ask your butcher to …
From pinterest.com


MARY BERRY ROSEMARY LAMB STEAKS RECIPE | QUICK COOKING BBC 2
Web Lamb Dinner Main Course Easy Family Friendly Ingredients Method Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to …
From thehappyfoodie.co.uk


ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
Web Mar 29, 2021 Preheat oven: Preheat oven to 200°C/390°F (180°C fan). Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear …
From recipetineats.com


ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC RECIPE - BBC FOOD
Web Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes. When cooked, remove the lamb from the oven and transfer to a …
From bbc.co.uk


MARINATED ROSEMARY LAMB STEAKS WITH RED PEPPERS - BBC …
Web salt and freshly ground black pepper Recipe tips Method Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 …
From bbc.co.uk


BUTTER-FACE DOUBLE GARLIC STEAK SHAKE RECIPE - FOOD.COM
Web 6 tablespoons sea salt 4 tablespoons granulated garlic 2 tablespoons white pepper 2 tablespoons msg 2 tablespoons turbinado sugar 4 tablespoons dried butter powder …
From food.com


LAMB CHOPS WITH ROSEMARY AND GARLIC RECIPE - SIMPLY RECIPES
Web Feb 23, 2020 Marinate the lamb chops: In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, …
From simplyrecipes.com


MAISON DU CRAB RESTAURANT - OAKLAND PARK, , FL | OPENTABLE
Web Apr 10, 2023 Filet Mignon, Rib Eye, Skirt Steak, Lamb Chops. Sauces: Cracked Black Pepper and Cogna, Blue Cheese, Mushroom, Chimichurri. Lamb Tagine. Braised …
From opentable.co.uk


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 »

Related Search