Grilled Lamb on Rosemary Skewers Recipe (2024)

FAQs

At what temperature should lamb skewers be cooked at? ›

Preheat an outdoor gas grill to medium-high heat (450-500 F). Skewer meat, onion and peppers onto the skewers. Grill meat for 14-15 minutes, turning once. Check the doneness (remove one of the skewers and check the temperature (145 F is the safe temperature for lamb) or cut through the meat to see it it is cooked).

For the absolute best lamb skewers, go for the most tender part of the lamb: the loin. Arguably also the most flavorful, the loin comes from the saddle area of the animal. It's especially lean, making it a wonderful choice for grilling, and is usually sold cut into chops.

Strip all but 1 to 2 inches of rosemary leaves from stems. (Leave leaves intact at the top of the stem.) Use stem to spear cheese cubes, artichoke hearts, olives, and salami in whatever order you'd like. Mix dressing ingredients until emulsified, then drizzle over the top of the skewers.

On a low flame you may have to keep them longer and thus the kebabs become dry. If you feel your kebab dough is a bit dry use a few spoons of finely chopped onions. Or add some grated onions. These give moisture to the kebab.

Grill kabobs over direct heat of approximately 400°F. Kabobs with 3/4-inch cubes require approximately 8 to 10 minutes of total time on the grill, flipping halfway through.

What about pink lamb? It depends on how the lamb or mutton has been prepared. A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink.

The loin produces the most flavorful and tender cuts of Lamb in our opinion, due to its generous and tasty fat cap. Lamb Loin is located in between the ribs and sirloin. Lamb Loin Chops look like miniature bone-in T-Bone steaks or Porterhouse, that are straightforward to grill or pan-fry.

The best cuts to go for are the loin, leg, rump, and ribs. You can grill up these cuts just as you would pork or beef, but you will get something extra, namely a tough, strong flavor meal. The secret of cooking lamb and mutton is in the tenderizing and marinating.

Grilling with fresh herbs

One of our favourite herbs for grilling is rosemary. It has intense flavour and stands up well to the rigours of a high-heat grill. As it's so robust, rosemary can also be used when smoking – just add whole stems to your smoker.

Do you put rosemary on before cooking? ›

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat. 3-hour lamb is cooked at 180°C/350°F, while the 12 hour lamb is cooked at only 100°C/212°F.

Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices. Due to residual heat, your lamb will continue to cook even after you pull it out of the oven.

To Cook Beef Kabobs in Oven

Cook them for 20-30 minutes, turning halfway through, or until the internal temperature of the steak, is 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145° F (62.8° C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

For the Lamb Shish Kebab:

Cover and refrigerate 4 hours to overnight. Preheat Traeger grill to 475F. Skewer the lamb pieces and discard the onions, they will burn on the grill. Transfer the kebabs to the grill and cook until grill marks form, around 7 minutes.

For a 3-4 pound lamb shoulder, roast at 325 degrees for 20-25 minutes per pound (medium rare), 25-30 minutes per pound (medium) or 30-35 minutes per pound (well done).