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
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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