Best 3 Rosemary Lamb Skewers Recipes
**Rosemary Lamb Skewers: A Succulent and Flavorful Delight**
Indulge in the tantalizing flavors of rosemary lamb skewers, a culinary masterpiece that combines tender lamb, aromatic rosemary, and a medley of zesty spices. Skewered and grilled to perfection, these succulent morsels promise an explosion of taste in every bite. Accompanying the skewers are a trio of delectable sauces: a vibrant chimichurri sauce bursting with fresh herbs, a creamy tzatziki sauce offering a cooling contrast, and a tangy lemon-herb sauce that adds a bright and citrusy twist. Prepare to embark on a culinary journey where each skewer is a symphony of flavors, textures, and aromas.
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
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
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.
Tips:
- Use fresh rosemary sprigs for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- To make sure the lamb is cooked evenly, use a meat thermometer to check the internal temperature. The lamb is cooked to medium-rare when the internal temperature reaches 135 degrees F.
- If you don't have a grill, you can cook the lamb skewers in a grill pan over medium heat.
- Serve the lamb skewers with your favorite dipping sauce. Some popular options include tzatziki sauce, hummus, or mint sauce.
Conclusion:
Rosemary lamb skewers are a delicious and easy-to-make dish that is perfect for a summer cookout. The lamb is marinated in a flavorful mixture of rosemary, garlic, olive oil, and lemon juice, then grilled to perfection. Serve the skewers with your favorite dipping sauce and enjoy!
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