Grilled Lamb with Rosemary and Butter
recipe for Grilled Lamb with Rosemary and Butter has
been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Spanish tostada recipe using iberico bellota ham and
setas or wild mushrooms. This simple Spanish
breakfast boasts a delicious rustic flavour with earthy
hints from acorn fed Iberian ham coupled with lightly
fried wild mushrooms. Drizzled with extra virgin olive
oil this variation of the classic Spanish tostada delivers
some real Andalucian flavour. Ideal for a classy breakfast,
starter or light lunch.
for Grilled Lamb with Rosemary and Butter
4 Lamb leg steaks, inch thick
2 Sprigs fresh rosemary, leaves removed
4 Garlic cloves, crushed
to make Grilled Lamb with Rosemary and Butter
Mix the olive oil, salt, pepper and rosemary and place
into a bowl / cazuela with the lamb, make sure all
of the lamb has been covered and leave to marinade
for at least 1 hour.
Place the lamb on the barbeque and cook for 5 minutes
each side (slightly longer if you dont like
your lamb too rare).
Place the butter in a cazuela and put on the on the
barbeque to melt.
Serve the lamb with fresh salad, crusty bread or vegetables
of your choice and drizzle over the melted butter.
Garnish with parsley and enjoy.
with permission of Orce