Chargrilled Lamb Steaks With Garlic And Rosemary Recipes

CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY

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.

GRILLED STEAK WITH ROSEMARY AND GARLIC

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.

LAMB STEAKS WITH ROSEMARY-GARLIC CAULIFLOWER #RAGU

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.

GRILLED LAMB STEAKS WITH ROSEMARY & THYME

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.

ROSEMARY GARLIC LAMB STEAKS WITH COUSCOUS - MEDITERRANEAN

Steps:

• Chop all the vegetables into even bite size chunks.
• Peel the garlic bulb and split with the back of a knife and slice into small dice.
• Pour olive oil into the bottom of an enamel or metal rasting tray and put in vegetables.
• Lay lamb steaks onto the top of the vegetables.
• Squeeze on lemon juice.
• Sprinkle rosemary and oregano over the lamb and vegetables.
• Sprinkle over the garlic.
• Roast in the oven for around 30 minutes until vegetables are soft and lamb is cooked to your liking.
• Meanwhile prepare couscous, pop in a bowl and cover with boiling water. cover bowl with a clean tea towel. once the couscous has absorbed the water, fluff up with a fork to separate the grains.
• Serve the couscous, vegetables and lamb.
• The vegetables are even better the next day and can work well with a tin of tomatoes added and used as a pasta sauce. enjoy.