Chef John'S Grilled Lamb Steaks Recipe

Name: Chef John'S Grilled Lamb Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1 bunch fresh tarragon leaves, torn; 1/2 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; Vinaigrette:; 1/4 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

Servings: persons

Marinade:
1 bunch fresh tarragon leaves, torn
1/2 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
Vinaigrette:
1/4 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

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.
2
Preheat an outdoor grill for high heat, and lightly oil the grate.
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.
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.
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.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Marinade:, 1 bunch fresh tarragon leaves, torn, 1/2 bunch fresh mint leaves, torn, 2 tablespoons plain yogurt, and more.

Yes, Chef John'S Grilled Lamb Steaks falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chef John'S Grilled Lamb Steaks

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