Name: Chef John's Grilled Lamb Steaks
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Fresh tarragon leaves, torn - 1 bunch; Fresh mint leaves, torn - ½ bunch; Plain yogurt - 2 tablespoons; Olive oil - 1 tablespoon; Garlic, chopped - 4 cloves; Ground cumin - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Center-cut lamb leg steaks, 1 1/2-inch thick - 4; Olive oil - ¼ cup; Sherry vinegar - 3 tablespoons; Honey - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons; Chopped fresh mint - 2 tablespoons; Olive oil, or as needed - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Grilled Lamb Steaks

1. Fresh tarragon leaves, torn - 1 bunch

2. Fresh mint leaves, torn - ½ bunch

3. Plain yogurt - 2 tablespoons

4. Olive oil - 1 tablespoon

5. Garlic, chopped - 4 cloves

6. Ground cumin - 1 teaspoon

7. Freshly ground black pepper - 1 teaspoon

8. Center-cut lamb leg steaks, 1 1/2-inch thick - 4

9. Olive oil - ¼ cup

10. Sherry vinegar - 3 tablespoons

11. Honey - 2 tablespoons

12. Salt and freshly ground black pepper to taste - 2 tablespoons

13. Chopped fresh mint - 2 tablespoons

14. Olive oil, or as needed - 1 tablespoon

15. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Chef John's Grilled Lamb Steaks

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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. Renny Sabina