Recipes › Grilled › Grilled Rosemary Lamb Recipe

Grilled Rosemary Lamb Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled rosemary lamb features tender lamb chops or leg steaks infused with fragrant fresh rosemary, garlic, and olive oil, then seared over high heat until caramelized outside and pink within. The simple herbaceous marinade allows the quality of the lamb to shine through, creating a rustic yet elegant dish that captures the essence of Mediterranean cooking. Serve alongside charred vegetables and crusty bread for an authentic Italian experience.

Ingredients

• 1.2 kg (2.6 lbs) lamb chops or leg steaks, 3-4 cm thick
• 80 ml (1/3 cup) extra virgin olive oil
• 25 g (1 oz) fresh rosemary sprigs
• 6 cloves garlic, crushed
• 2 lemons, halved
• 1 tablespoon balsamic vinegar
• 1 teaspoon fleur de sel or coarse sea salt
• 1/2 teaspoon black pepper, freshly ground
• Red pepper flakes, optional

Instructions

1. Pat the lamb dry with paper towels and place in a large shallow bowl. This removes surface moisture that would prevent browning.

2. Combine olive oil, fresh rosemary sprigs, crushed garlic, balsamic vinegar, salt, and pepper in a small bowl. Whisk gently to combine.

3. Pour the marinade over the lamb, turning to coat all surfaces evenly. Reserve 2 tablespoons of marinade in a separate cup for basting. Let rest for 15 minutes at room temperature.

4. Preheat a cast-iron grill pan or charcoal grill to high heat (approximately 200°C/400°F) for 5 minutes until smoking slightly.

5. Remove lamb from marinade, allowing excess to drip back into the bowl. Place lamb directly on the hot grill and cook for 4-5 minutes without moving, until a golden crust forms.

6. Flip the lamb carefully using tongs and cook the second side for 3-4 minutes for medium-rare. Brush with reserved marinade during the final minute. The internal temperature should reach 55-60°C (130-140°F).

7. Transfer lamb to a warm plate and place lemon halves cut-side down on the grill for 2 minutes until caramelized and juicy.

8. Let the lamb rest for 5 minutes before serving to allow juices to redistribute throughout the meat.

Substitutions

• Replace lamb with beef ribeye or porterhouse steaks of similar thickness
• Use dried rosemary (1 tablespoon) if fresh is unavailable, though flavor will be less vibrant
• Substitute olive oil with avocado oil for a higher smoke point if preferred
• Replace balsamic vinegar with red wine vinegar or fresh lemon juice

Tips

• Allow lamb to reach room temperature before grilling to ensure even cooking from edge to center; cold meat will develop a tough exterior before the interior cooks properly
• Do not move lamb while searing; resist the urge to flip or shift it, as this prevents caramelization and releases meat from the grill surface
• For best results, source lamb from a quality butcher and request chops or steaks of uniform thickness so they cook evenly
• Rest the finished lamb away from direct heat or drafts to retain warmth while allowing carryover cooking to complete

Rosemary lamb is fundamental to Italian pastoral cooking, particularly in regions like Umbria and Tuscany where lamb has been herded and grilled over open fires for centuries. The pairing of rosemary with lamb reflects the Mediterranean landscape, where wild rosemary grows abundantly and has been used in cooking since Roman times.

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