Grilled Rosemary Lamb with Marinated Tomatoes
Grilled rosemary lamb with marinated tomatoes is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g New Zealand lamb shoulder (deboned)
- 1 Garlic clove
- 1 Organic Lime
- 3 sprigs rosemary
- 1 bundle arugula (rinsed and washed)
- 500 g small cherry tomatoes
- 3 tbsp olive oil
- coarse salt (and pepper)
- 2-3 tbsp balsamic vinegar
Instructions
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1.
Slice the lamb shoulder into rounds. Peel and finely chop the garlic. Wash the lime hot, grate its zest, then squeeze out the juice. Rinse and pat dry the rosemary, then finely chop it. Mix rosemary with lime zest and rub this mixture onto the lamb. Drizzle with lime juice and cover for 1 hour in the refrigerator.
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2.
Rinse, wash, and pat dry the arugula. In hot oil, sauté the cherry tomatoes for about 3 minutes until they soften. Remove, drizzle with coarse salt, pepper, and balsamic vinegar, and place them in a bowl. Occasionally drizzle the sauce over them.
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3.
Preheat the grill. Cook the lamb on the hot grill for about 3 minutes per side. Toss the tomatoes with arugula and serve alongside the lamb. Offer baguette as accompaniment.
