LAMB LOIN WITH ROSEMARY
LAMB LOIN WITH ROSEMARY
5 tablespoons extra-virgin olive oil (75ml)
¼ cup dry red wine (60ml)
1½ tablespoons chopped fresh rosemary (22.5ml) or 2 teaspoons dried (10ml)
2 large garlic cloves, pressed
2 small shallots
½ teaspoon salt (2.5ml)
½ teaspoon ground black pepper (2.5ml)
4 lamb loin
Fresh rosemary sprigs
Whisk oil, wine, diced shallots, rosemary, garlic, salt and pepper in a bowl. Place lamb loin in a large plastic resealable bag, pour marinade over the meat and coat. Let stand at room temperature for 1 hour or refrigerate for 4-6 hours.
Preheat grill to medium - high heat (375ºF).
Remove lamb from marinade, shaking off excess and pat dry. Season lamb with salt and pepper. Lightly oil grill. Grill lamb to desired doneness, about 4-8 minutes per side (depending on thickness) for medium-rare. Transfer to platter. Garnish with rosemary springs and serve.
Yield: 4 servings
5 tablespoons extra-virgin olive oil (75ml)
¼ cup dry red wine (60ml)
1½ tablespoons chopped fresh rosemary (22.5ml) or 2 teaspoons dried (10ml)
2 large garlic cloves, pressed
2 small shallots
½ teaspoon salt (2.5ml)
½ teaspoon ground black pepper (2.5ml)
4 lamb loin
Fresh rosemary sprigs
Whisk oil, wine, diced shallots, rosemary, garlic, salt and pepper in a bowl. Place lamb loin in a large plastic resealable bag, pour marinade over the meat and coat. Let stand at room temperature for 1 hour or refrigerate for 4-6 hours.
Preheat grill to medium - high heat (375ºF).
Remove lamb from marinade, shaking off excess and pat dry. Season lamb with salt and pepper. Lightly oil grill. Grill lamb to desired doneness, about 4-8 minutes per side (depending on thickness) for medium-rare. Transfer to platter. Garnish with rosemary springs and serve.
Yield: 4 servings
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