Mustard And Rosemary Lamb Kabobs Recipes

Steps:

• Place lamb in a large bowl.
• In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
• Preheat outdoor grill for direct heat.
• Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
• In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
• Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Steps:

• Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well.
• Place lamb in a resealable plastic bag and add marinade.
• Marinate at least 6 hours, but overnight is better.
• Remove meat from marinade and season with salt and pepper.
• Thread meat onto skewers.
• Brush grilling rack on BBQ with vegetable oil.
• Grill kebabs over medium high heat for about 10 minutes until brown on outside and pink in the middle, turning and basting with lemon juice.
• Remove from grill and cover with foil for a few minutes before serving.

Steps:

• In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.

Steps:

• Whisk wine, oil, rosemary and garlic to blend in 13 x 9 x 2-inch glass baking dish. Season with salt and pepper. Add lamb and toss to coat with marinade. Let stand at room temperature 2 hours or cover and refrigerate overnight.
• Prepare barbecue (medium-high heat). Thread lamb alternately with onion wedges onto skewers. Grill lamb kebabs to desired doneness, turning frequently, about 12 minutes for medium-rare. Transfer kebabs to plates. Serve with Tapenade-Rosemary Aioli.

Steps:

• Rinse the lamb under running water, blot dry.
• With the tip of a sharp knife, make several pockets at random intervals in the meat.
• Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
• Mix the mustard, rosemary and black pepper together.
• Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
• Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
• Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
• Place roast in preheated oven and cook for 15 minutes.
• Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
• Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
• While meat is resting, warm about 1/2 cup of mint jelly.
• Slice into 10 equal portions and serve with warmed jelly.

Steps:

• Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
• Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
• Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
• What to drink:
• Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

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.

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.