Chef John's Grilled Lamb Steaks recipe
All Recipes Meat and Poultry Recipes Lamb
Ingredients
- 1 bunch fresh tarragon leaves, torn ½ bunch fresh mint leaves, torn 2 tablespoons plain yogurt 1 tablespoon olive oil 4 cloves garlic, chopped 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 4 center-cut lamb leg steaks, 1 1/2-inch thick ¼ cup olive oil 3 tablespoons sherry vinegar 2 tablespoons honey salt and freshly ground black pepper to taste 2 tablespoons chopped fresh mint 1 tablespoon olive oil, or as needed salt and ground black pepper to taste
Nutrition Info
- 467.1 caloriescarbohydrate: 11.8 gcholesterol: 93.3 mgfat: 33.5 gfiber: 0.3 gprotein: 29.2 gsaturatedFat: 8.7 gservingSize: -sodium: 80.3 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Grilled Lamb Steaks
Directions
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Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl, pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
Remove steaks from marinade and scrape off all herbs and garlic, discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.