How to Make Chef John's Grilled Lamb Steaks - A Step-by-Step Guide

When it comes to grilling, lamb is often an overlooked protein that deserves more attention. Chef John's grilled lamb steaks are a delightful dish that combines the rich and robust flavor of lamb with the smoky charred goodness of the grill. With a simple marinade and a few key grilling techniques, you can create a mouthwatering meal that is sure to impress your guests.

Lamb steaks are a fantastic choice for grilling, as they cook quickly and are incredibly flavorful. The secret to ac...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 8 hrs 10 mins
  • Total Time: 8 hrs 40 mins
  • Servings: 4
  • Yield: 4 steaks

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

    467 cal.

    • Total Fat: 34g
    • Saturated Fat: 9g
    • Cholesterol: 93mg
    • Sodium: 80mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 0g
    • Total Sugars: 9g
    • Protein: 29g
    • Vitamin C: 7mg
    • Calcium: 72mg
    • Iron: 4mg
    • Potassium: 481mg