Garlic and Rosemary Lamb with Singled Rosemary Sweet Potatoes

*Sweet potatoes are diced, not shingled, in this photo



  • 4 100% grass-fed lamb steaks -OR- 1 rack of lamb

  • 4 clove garlic, minced

  • 3 shallots, sliced

  • 1 tablespoon rosemary, dried or fresh

  • 1 1/4 teaspoon sea salt

  • juice from a lime

  • 1/4 cup olive oil

Sweet Potatoes 


  1. In a bowl, combine the garlic, rosemary, salt, lime, and olive oil. 

  2. Cover the lamb in the marinade, making sure to get both sides. You can place the marinade and lamb together in a ziplock bag or a shallow dish with a cover. Place the marinating lamb in the fridge for as little as 1 hour, or as long as overnight. 

  3. Heat a skillet to medium-high heat. Grill the lamb on high heat for 2 to 3 minutes per side. Then lower the heat to medium and let the lamb cook for another 5 to 6 minutes.

  4. Follow the directions in the Shingled Sweet Potato recipe to prepare this side dish.


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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States |