Lamb with rosemary
To give the meat an appetizing crust, you can additionally roll lamb in a mixture of Provence herbs and coarsely crushed black, white and green peppers. To prevent the crust from charring from direct contact with the fire, the meat should not be fried on the grate, but on the barbecue lid used as a baking sheet.
Ingredients
Servings 4 servings- 1 bunch rosemary
- 1.5 tsp crushed black pepper
- 8 pieces of lamb with bone
- olive oil - 4 tbsp.
- sweet colorful peppers for serving
Cooking
Step 1
Prepare and heat up the barbecue. 2 sprigs of rosemary finely chopped. Trim excess fat and tendons from meat. Place in a non-metallic dish, brush with olive oil. Sprinkle the meat with half the chopped rosemary and pepper, leave to marinate for 20 minutes. Turn over, brush again with oil and sprinkle with the remaining rosemary and pepper. Marinate for another 20 minutes.
Step 2
Put the prepared meat on a hot grill. Fry for 2-3 minutes. from each side. At the end, throw a sprig of rosemary into the fire - rosemary smoke will give the dish a specific flavor.
Step 3
Serve with grilled sweet peppers, de-seeded. Garnish with a sprig of rosemary.