Grilled Lamb With Rosemary Potato Skewers Recipe

Name: Grilled Lamb With Rosemary Potato Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons kosher salt; ¼ teaspoon red pepper flakes; 1 ½ teaspoons fresh ground black pepper; 1 teaspoon finely chopped fresh rosemary; 1 ½ teaspoons finely chopped fresh thyme; 2 tablespoons minced garlic; ½ cup olive oil; 2 teaspoons Dijon mustard; 1 butterflied leg of lamb, 2 1/2 to 3 lb; 4 lbs fingerling potatoes; 10 rosemary sprigs, each about 8 inches long, leaves removed except at tips

Servings: persons

3 tablespoons kosher salt
¼ teaspoon red pepper flakes
1 ½ teaspoons fresh ground black pepper
1 teaspoon finely chopped fresh rosemary
1 ½ teaspoons finely chopped fresh thyme
2 tablespoons minced garlic
½ cup olive oil
2 teaspoons Dijon mustard
1 butterflied leg of lamb, 2 1/2 to 3 lb
4 lbs fingerling potatoes
10 rosemary sprigs, each about 8 inches long, leaves removed except at tips

1
In a large bowl, stir together 2 Tbs.
2
of the salt, the red pepper flakes, 1/2 teaspoons of the black pepper, the chopped rosemary, thyme, garlic, 1/4 cup of the olive oil and the mustard.
3
Coat the lamb on both sides with the mixture.
4
Cover and refrigerate for 5 to 6 hours.
5
In a large pot of salted boiling water, cook the potatoes until tender, 5 to 7 minutes.
6
Drain and let cool.
7
Skewer the potatoes onto the rosemary sprigs.
8
Rub the potatoes with the remaining 1/4 cup olive oil.
9
Season with the remaining 1 Tbs.
10
salt and 1 teaspoons black pepper.
11
Prepare a medium-hot fire in a grill.
12
Place the lamb on the center of the grill rack, close the lid and grill for 10 minutes.
13
Turn the lamb over and arrange the potato skewers on the grill.
14
Close the lid and cook, turning the potatoes occasionally, until an instant-read thermometer inserted into the center of the lamb registers 130 to 135F for medium-rare to medium, 10 to 15 minutes more.
15
Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes.
16
Place the potato skewers on a warmed platter.
17
Cut the lamb into thin slices and arrange on the platter alongside the potatoes.

1033

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons kosher salt, ¼ teaspoon red pepper flakes, 1 ½ teaspoons fresh ground black pepper, 1 teaspoon finely chopped fresh rosemary, and more.

Yes, Grilled Lamb With Rosemary Potato Skewers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lamb With Rosemary Potato Skewers

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