Chef John's Grilled Lamb Steaks

Name: Chef John's Grilled Lamb Steaks
Total time: 635 min
Yield: 4 Servings
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

Cost $35, save $25

Source: Recommended by CookPal

635 Min
4 Servings
$35

Chef John's Grilled Lamb Steaks

Cost $35, save $25

Source: Recommended by CookPal

635 Min
4 Servings
$35

INGREDIENTS

Marinade
- 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
Lamb
- 4 center-cut lamb leg steaks, 1 1/2-inch thick
Vinaigrette
- ¼ cup olive oil
- 3 tablespoons sherry vinegar
- 🍯 2 tablespoons honey
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh mint
Final Seasoning
- 1 tablespoon olive oil, or as needed
- Salt and ground black pepper to taste

STEPS

Whisk tarragon, mint, yogurt, olive oil, garlic, cumin, and 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 olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add chopped mint and stir to combine vinaigrette.

Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 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 should read 130°F (54°C). Transfer steaks to a plate, drizzle half 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.

NUTRIENTS

Per 1 serving

🔥

467

Calories

29
Protein
12
Carbs
34
Fats

💡 Marinate the lamb as long as possible to maximize flavor; overnight is ideal.Use an outdoor grill for the best smokey flavor, or a grill pan if grilling indoors.Adjust the level of sweetness in the vinaigrette by increasing or reducing honey to suit your taste.Resting the lamb after grilling helps retain its juices.