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Grilled Rosemary Lamb with Juicy Tomatoes

This recipe features flavorful grilled lamb shoulder marinated with rosemary, garlic, and lemon, paired with juicy grilled tomatoes. Separating the lamb shoulder into smaller pieces ensures even cooking and easier handling on the grill.

Grilled Rosemary Lamb with Juicy Tomatoes

Ingredients:

For the Lamb:

2-3 lbs lamb shoulder, cut into smaller pieces
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme leaves
Juice and zest of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper

For the Tomatoes:

4 large tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste

For Serving:

Fresh rosemary sprigs for garnish
Lemon wedges
Fresh basil or parsley (optional)

Instructions:

Prepare the Lamb Marinade:
In a large bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, lemon juice, lemon zest, salt, and black pepper.
Add the lamb pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Prepare the Grill:
Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have a white ash coating.

Grill the Lamb:
Remove the lamb from the marinade, allowing any excess marinade to drip off.
Place the lamb pieces on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium-rare, or to your desired level of doneness.
Remove the lamb from the grill and let it rest for 5-10 minutes.

Grill the Tomatoes:
Brush the tomato halves with olive oil and season with salt and pepper.
Place the tomatoes on the grill, cut side down, and cook for about 3-4 minutes, until they are charred and juicy.

Serve:
Arrange the grilled lamb pieces on a serving platter.
Place the grilled tomatoes alongside the lamb.
Garnish with fresh rosemary sprigs and serve with lemon wedges.
Optionally, sprinkle with fresh basil or parsley for extra flavor and color.

Tips:

Tips:

Tips:

Marinade Variation: Add a tablespoon of balsamic vinegar or red wine to the marinade for additional depth of flavor.
Vegetable Alternatives: Substitute the tomatoes with other vegetables like bell peppers, zucchini, or eggplant if preferred.
Cooking Methods: The lamb and tomatoes can also be cooked in a grill pan or under the broiler if a grill is not available.

Wine Pairing:

Pair your Grilled Rosemary Lamb with Juicy Tomatoes with a bold red wine such as Cabernet Sauvignon or a Syrah.

Enjoy your Grilled Rosemary Lamb with Juicy Tomatoes, a delightful combination of savory, smoky, and fresh flavors perfect for any occasion!

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