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Chef John's Grilled Lamb Steaks

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

1

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.

2

Preheat an outdoor grill for high heat, and lightly oil the grate.

3

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

4

Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with olive oil and season with salt and pepper.

5

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.

6

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.