Grilled Lamb with Rosemary
Lamb is my favorite meat for grilling. The secret with grilling the perfect lamb kebab is to get it done quickly. This will hold in moisture and make the meat tender. Also for the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat and marinate the meat preferably 12-24 hours.
Grilled lamb goes great with Greek-style accompaniments — tzatziki sauce, pita, Greek salad. Instead of lamb you can use beef or pork.
lf using bamboo skewers, soak in cold water 15 to 20 minutes first to prevent burning.
Grilled lamb shish kebob is a delicious treat at any backyard BBQ, but be careful not to overcook it!
Grilled Lamb with Rosemary Recipe
By Published: May 24, 2013
- Yield: 4-6 Servings
- Prep: 20 mins
- Cook: 15 mins
- Ready In: 35 mins
Lamb is my favorite meat for grilling. The secret with grilling the perfect lamb kebab is to get it done quickly. This will hold in …
Ingredients
- 60 g finely chopped rosemary
- 30 g thyme
- 2 cloves finely chopped garlic
- juice of 2 lemons
- salt, pepper
- 250 ml olive oil
- 1 kg boneless lamb
Instructions
- Boneless lamb (beef or pork) cut into cubes of 2.5 cm (1-1/4-inch ). Mix all the ingredients except the meat in a large glass or ceramic bowl. Add the meat to this marinade and mix it well. Cover and refrigerate overnight.
- Light the grill and add meat to skewers. Place kabobs on preheated grid. Grill kabobs, on covered grill, over medium-hot coals 6 minutes. Turn and continue to grill, covered, 5 to 7 minutes. Keep the lid off on a charcoal grill and cook only with the direct heat.
- Reheat the marinade in a saucepan then let cool. After meat is done grilling, pour marinade over the meat.
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