Marinated Rosemary Lamb Steaks With Red Peppers Recipes

MARINATED ROSEMARY LAMB STEAKS WITH RED PEPPERS

Steps:

• Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible.
• Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper. Arrange them on the other side. Slide under the grill to cook for 10-12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins.
• Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3-5 minutes on each side until golden brown but still slightly pink in the middle. Transfer to a plate, cover with kitchen foil and leave to rest for 5 minutes.
• Peel and discard the skins of the grilled peppers and then cut the flesh into large pieces. Add to the pan with the shallots to heat through.
• Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve.

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.

LOIN LAMB STEAKS WITH ROSEMARY

Steps:

• Preheat an outdoor charcoal or gas grill or preheat the broiler to high.
• Sprinkle the steaks on both sides with salt and pepper and place them in one layer in a flat dish.
• Cut off and discard the stems of the mushrooms to make flat caps.
• Put the lemon juice in a small bowl and add salt and pepper to taste. Beat the juice while adding the olive oil. Crumble the rosemary and add it to the sauce.
• Arrange the mushroom caps over the lamb steaks and spoon the sauce over all. Turn the mushroom caps so that they are coated with the sauce.
• If the steaks are to be broiled, place them on a rack in one layer with the mushrooms arranged stem side down, about 3 inches from the source of heat. Leave the broiler door open.
• Cook about 3 minutes and turn the steaks and mushrooms. Continue broiling on the other side about 3 minutes. If the steaks are to be grilled, arrange them on a grill and arrange the mushrooms cap side down. Cook 4 minutes on one side and turn the meat and mushrooms. Cook 3 to 4 minutes on the other side.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.