LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY
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
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
LAMB SKEWERS ON THE GRILL
A wonderful lamb dish that is delicious served with thick pieces of sourdough bread
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
- Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
- Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.
Nutrition Facts : Calories 470 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 49 grams protein, Sodium 1.87 milligram of sodium
LAMB SHASHLIKS WITH ROSEMARY & GARLIC
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
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
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 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.
ROSEMARY LAMB SKEWERS
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
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.
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- Rinse and dry the rosemary. Then remove all but the top 1-inch or so of leaves from each sprig. Finely chop about half of the removed leaves -- you need 2 teaspoons of it. Set the 8 cleaned sprigs, and 2 teaspoons of finely chopped rosemary aside.
- Add the olive oil, garlic and 2 teaspoons of finely chopped rosemary to a medium-sized mixing bowl. Add the pieces of lamb and mix to coat it well with everything.
- Now begin adding the lamb and olives to the cleaned rosemary sprigs. Add 4 pieces of lamb, alternating with 4 olives on each one.
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