Sunday, June 6, 2010

On the lamb...

I decided to marinate some lamb steaks a couple days ago thinking I would make it for dinner that night. Well, we ended up going for sushi so the lamb sat marinating in the refrigerator for two days. I was worried that they would be almost too flavorful but that wasn't the case. I detest lamb when it's not well seasoned and gamy. But when infused with a lot of flavors and cooked to a perfect medium rare, it can taste better than filet mignon.

Grilled Rosemary Lamb Steaks

1 1/2 lbs lamb leg steaks (3/4 to 1 inch thickness), rinsed in cold water and dried well with paper towels


1 tbsp fresh rosemary leaves, chopped
1 tbsp chopped garlic
1 tbsp Dijon mustard (whole grain is great!)
1 tsp kosher salt
1/2 tsp fresh ground pepper
1 tbsp olive oil

In a small bowl, add the rosemary, garlic, Dijon, salt, pepper and olive oil. Mix well with a spoon.
Place lamb steaks in a Ziploc bag and pour marinade over meat. Zip up the bag and use your hands to move the steaks around in the marinade to coat well. Let sit in the refrigerator for several hours to marinate.

Take out meat a half hour before cooking to bring closer to room temperature.

Preheat grill on high for a good ten minutes. When grill is nice and hot, add the lamb steaks and cook for 3-4 minutes per side undisturbed (depending on thickness) for medium to medium rare. Let sit for a few minutes before serving.

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