Thursday’s Dish: Rosemary Grilled Lamb with Tomato-Herb Relish

After all the sweet treats that come with Easter, a savory dinner of lamb and fresh tomatoes and herbs is just the thing.

We made this recently and served it with Green Bean Potato Salad, grilled pita bread and Light Lemony Hummus, and an assortment of olives and pickles. My husband grilled the lamb “steaks” to perfection over rosemary he cut from our herb patch, which was an inspired idea. It scented the lamb nicely without the strong rosemary flavor that might have overpowered the other fresh herbs.

Rosemary Grilled Lamb with Tomato-Herb Relish

4 lamb steaks*

6-8 stems off a rosemary plant, washed and dried

Marinade:

1/4 cup olive oil

1/4 cup red wine vinegar

1 Tablespoon minced garlic

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon flaked red chili

Whisk together all marinade ingredients and pour over lamb in container that can close tightly (or large freezer bag). Seal and refrigerate overnight, or at least 4 hours. Flip once, halfway through marinating time, to distribute marinade evenly

When ready to grill, heat grill on low, oil grill, and lay rosemary in one layer, far enough apart to fit all the steaks across it. Lay steaks across rosemary and let the rosemary steam into the lamb for 3-5 minutes, until rosemary starts to burn. Take lamb and rosemary off grill, turn grill to high, and finish steaks on the grill.Advertisement
When done to your specifications (I prefer medium-rare), take steaks off the grill and let them rest on a clean plate for 5-10 minutes before serving. Salt both sides with kosher salt before serving with Tomato-Herb Relish. Serves 4.

Tomato-Herb Relish:

1 pint grape tomatoes, halved

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

1 Tablespoon chopped fresh basil

1 heaping Tablespoon minced red onion

2 Tablespoons white wine vinegar

Juice of 1 lemon

Zest of 1/2 lemon

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground white pepper

Mix all together and serve atop grilled lamb. For best flavor, don’t make more than a half-hour in advance and don’t refrigerate.

*Note: Look for large “steaks” crosscut from the shank, not the “lollipop” kind of lamb chops. They should have a round bone in them.

Written by: Shannon Oelrich

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