Chef John's Grilled Lamb Steaks

BBQ and Grilling - BBQ and Grilling

Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?

Brief

Prep 15 mins

Cook: 15 mins

Additional: 8hrs10 mins

Total: 8hrs40 mins

Servings: 4

Yield: 4 steaks

Chef John's Grilled Lamb Steaks

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

BBQ and Grilling

Directions

Step 1

Whisk tarragon 1/2 bunch mint yogurt 1 tablespoon olive oil garlic cumin and 1 teaspoon 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.

Step 2

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

Step 3

Whisk 1/4 cup olive oil sherry vinegar honey salt and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.

Step 4

Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.

Step 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 inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate drizzle 1/2 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.

Nutritional Information

Chef John's Grilled Lamb Steaks

Servings Per Recipe:4

Calories: 467.1

% Daily Value *

Protein: 29.2g 58%

Carbohydrates: 11.8g 4%

Dietary Fiber: 0.3g 1%

Sugars: 9.3g

Fat: 33.5g 52%

Saturated Fat: 8.7g 44%

Cholesterol: 93.3mg 31%

Vitamin A Iu: 158.3IU 3%

Niacin Equivalents: 11.7mg 90%

Vitamin B6: 0.5mg 33%

Vitamin C: 6.7mg 11%

Folate: 10.4mcg 3%

Calcium: 71.7mg 7%

Iron: 3.7mg 20%

Magnesium: 36.7mg 13%

Potassium: 480.5mg 14%

Sodium: 80.3mg 3%

Thiamin: 0.2mg 16%

Calories From Fat: 301.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.