Grilled Lamb Steaks with Garlic and Rosemary Recipe

1. 1

   If you have a full leg of lamb, trim of fat and cut into 1 inch steaks against the grain.

2. 2

   I buy boneless leg of lamb, and find that I usually end up with about 10 steaks of varying sizes, based on the shape of the meat.

3. 3

   Chop the garlic and rosemary together to form a loose paste.

4. 4

   Rub the steaks on both sides with the paste and place in a Pyrex or other shallow bowl.

5. 5

   Pour the wine and olive oil over evenly, cover, and marinate for 2 hours or longer.

6. 6

   You can refrigerate or leave out.

7. 7

   Light the grill and pre-heat to medium high.

8. 8

   Sprinkle the steaks with salt and pepper and grill.

9. 9

   Watch carefully as they may flame.

10. 10

    If you cook entirely uncovered, about 6 minutes a side for medium rare.

11. 11

    If you cover to reduce flames, about 4 minutes a side.

12. 12

    Let the meat rest for about 5 minutes (steaks will continue to cook while resting).

13. 13

    Serve whole or sliced over Farro, another grain, or potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.