Grilled Lamb Steaks with Chile-Mint Salsa Recipe

Name: Grilled Lamb Steaks with Chile-Mint Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lime juice, plus 1 teaspoon finely grated lime zest; 1 tablespoon sugar; 2 tablespoons Asian fish sauce; 2 jalapenos, seeded and minced; 2 tablespoons canola oil, plus more for the grill; 1/2 cup packed mint leaves, plus 2 tablespoons finely chopped mint; 1 scallion, finely chopped; 2 large garlic cloves, minced; 1 teaspoon mild honey; Four 8-ounce lamb leg steaks, cut 1/2 to 3/4 inch thick; Salt and freshly ground pepper

Servings: persons

3 tablespoons fresh lime juice, plus 1 teaspoon finely grated lime zest
1 tablespoon sugar
2 tablespoons Asian fish sauce
2 jalapenos, seeded and minced
2 tablespoons canola oil, plus more for the grill
1/2 cup packed mint leaves, plus 2 tablespoons finely chopped mint
1 scallion, finely chopped
2 large garlic cloves, minced
1 teaspoon mild honey
Four 8-ounce lamb leg steaks, cut 1/2 to 3/4 inch thick
Salt and freshly ground pepper

1
In a small bowl, mix the lime juice and zest with the sugar, 1 tablespoon of the fish sauce and one half of the minced jalapenos.
2
Stir to dissolve the sugar, then stir the oil into the salsa.
3
In a small saucepan of boiling water, blanch the mint leaves just until wilted.
4
Drain, refresh under cold water and drain again.
5
Squeeze the mint dry, then mince; stir into the salsa with the scallion.
6
In a small bowl, mix the remaining 1 tablespoon of fish sauce, 2 tablespoons of mint and half of the jalapenos with the garlic and honey.
7
Spread over the lamb steaks and refrigerate for 1 hour.
8
Light a grill; lightly oil the grate.
9
Season the lamb with salt and pepper.
10
Grill the steaks over a medium-hot fire, turning once, until browned, about 8 minutes for medium.
11
Serve with the salsa.

162

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 11 ingredients. The key ingredients include: 3 tablespoons fresh lime juice, plus 1 teaspoon finely grated lime zest, 1 tablespoon sugar, 2 tablespoons Asian fish sauce, 2 jalapenos, seeded and minced, and more.

Yes, Grilled Lamb Steaks with Chile-Mint Salsa falls under the Snacks & Appetizers 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.

Grilled Lamb Steaks with Chile-Mint Salsa

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