Rosemary Skewered Lamb

High Cotton Food Styling & Photography
  • Yield: 8 servings


8-- (8- to 10-inch long) sturdy fresh rosemary branches or 12-inch long wooden skewers
Fresh Herb Marinade:
1/2cup olive oil
3tablespoons fresh lemon juice
1tablespoon chopped fresh rosemary
1tablespoon chopped fresh oregano or 1 teaspoon dried
1tablespoon chopped fresh thyme or 1 teaspoon dried
1/2teaspoon coarse salt
1/4teaspoon freshly ground black pepper
2pounds boneless lean lamb, from the leg or sirloin, trimmed of fat and cut into 1 1/2-inch cubes


  1. Soak rosemary branches or skewers in water for 2 hours. 
  2. Combine marinade ingredients in a small bowl. Stir well. Place lamb in a large zip-top plastic bag. Pour marinade over lamb and seal. Squish everything around to coat the meat. Place in refrigerator for 2 hours, turning the bag a few times.
  3. Remove lamb from marinade, discarding marinade. Thread lamb onto rosemary branches or skewers.
  4. Light a charcoal fire or preheat your gas grill on high. Oil grate. Let coals burn down to a medium-hot fire or adjust gas grill burners to medium-high.
  5. Place skewers on grill and cook 8 minutes, or to desired doneness, turning a few times. 
Recipe reprinted with permission from Fred Thompson's Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard (Taunton Press, 2007).

Nutritional Info *per serving

  • Calories 189
  • Fat 10g
  • Cholesterol 71mg
  • Sodium 116mg
  • Carbohydrate .2g
  • Fiber 0g
  • Protein 23g