I made this delicious Rosemary Garlic Lamb dish for my hubby and son last night for dinner and they absolutely loved it. Scott came downstairs and I was eager to show him the food journey we were about to embark on (as usual). He was really amazed with the presentation that he encouraged me to take a photo of the dish. It almost didn’t make it on my blog, so thanks to his gentle nudge to snap some photos of this dish, I am able to present one of my favorite lamb dishes, Rosemary and Garlic Lamb.
Rosemary and garlic has this amazing aromatic scent that gives such depth to the taste of lamb. I made a simple rosemary, garlic, olive oil rub and roasted the lamb in my Le Creuset Dutch oven. I served this with a parsnip & yam puree. Bon appetite!
- 1 lbs.of lamb steaks (4 or 5 pieces)
- 3 whole sprigs of fresh rosemary
- 3 tbsp. of olive oil
- 5 cloves of garlic, diced
- Himalayan Salt or Sea Salt
- pepper
- Preheat oven to 450 for 15 minutes.
- Meanwhile, de-stem and then dice one rosemary sprig very finely, or chop in a food processor.
- In a bowl, add olive oil, diced garlic, and diced rosemary.
- Rub the garlic steaks with the garlic rosemary rub.
- Place lamb steaks in a dutch oven
- Sprinkle with Himalayan Salt or Sea Salt and pepper
- Cut the second rosemary spring in thirds and place over steaks.
- Roast lamb steaks in oven for 20-minutes or until done.
- Take the steaks out and garnish the finished dish with a small sprigs of rosemary and serve with your favorite side dish.