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Chef John's Grilled Lamb Steaks
Chef John's Grilled Lamb Steaks
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
520 minutes
Grilled lamb steaks marinated in yogurt and topped with sherry vinegar-honey vinaigrette.
Ingredients:
  • 1 bunch fresh tarragon leaves, torn
  • 0.5 bunch fresh mint leaves, torn
  • 2 tablespoons plain yogurt
  • 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
  • 0.25 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
Instructions:
  • Combine fresh tarragon, mint, yogurt, olive oil, garlic, cumin, and black pepper in a bowl. Transfer the flavorful marinade into a resealable bag. Add the lamb steaks, ensuring they are coated well, then remove excess air and seal the bag. Let the lamb marinate in the refrigerator for 8 hours to overnight.
  • Heat up your outdoor grill on high and gently oil the grate.
  • Combine 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper in a bowl. Whisk until well blended. Stir in 2 tablespoons chopped mint to make the vinaigrette.
  • Take the steaks out of the marinade and remove all herbs and garlic; dispose of the marinade. Drizzle the steaks with 1 tablespoon of olive oil and season with salt and pepper.
  • Grill steaks until golden on the outside and slightly pink inside, about 6 minutes per side or until a thermometer reads 130°F (54°C). Drizzle half the vinaigrette over the steaks, cover with foil, and rest for 10 minutes. Serve on plates and drizzle with remaining vinaigrette.

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