Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Barbecue & Grilling
Grilled Lamb with Garlic and Rosemary
Serves: 6 to 8
Ingredients:
- 2 tablespoons chopped fresh garlic
- 2 tablespoons chopped fresh rosemary
- 4 pounds boneless sirloin lamb steaks
- 1/2 cup good dry red wine (Merlot or Cotes-du-Rhone)
- 1/2 cup olive oil
- Salt and freshly ground black pepper to taste
1. Chop the garlic and rosemary together to form a paste. Rub the steaks with the paste and place in a glass or stainless (non-corrosive) shallow bowl. Pour the wine and olive oil over and cover. Marinate in the refrigerator at least 2 hours or longer.
2. Light the grill and let it burn down until it's medium hot (not raging hot!) Sprinkle the steaks with the salt and pepper and grill (watch carefully, the fat tends to catch fire) 6-8 minutes per side for medium-rare. Let the meat rest for 5 minutes before slicing.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
