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1
Finely chop the leaves from a couple of big twigs of the Rosemary, nice and minced.
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2
Do the same with the Thyme.
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3
Crush the Garlic, ideally run it through twice, to a pulp.
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4
Scoop all into a small bowl and add a good few turns of the Pepper Mill, and add a couple of turns on the Salt Mill. Mix all together so you have a paste that's not too thick, add more Olive Oil if need be.
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5
Rub the mixture over the steaks and leave for about an hour, overnight covered in the fridge would be great.
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6
Heat up the Grillit/Grill/Barbeque - you want it really hot!
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7
Press the steaks down and cook on each side for about 3-5 minutes per side, depending on how thick they are and how you like them done - A good tip is to use your thumb to test:- If the meat is soft and doesn't bounce back: it's rare, springy = medium, not springy = well done.
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8
Once cooked to however you desire, remove to one side and leave to rest on a rack over a plate covered with foil for about 3-5 mins so that the juices can re-circulate and make to succulent lamb nice and tender and juicy.
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9
Serve with any juice that has collected in plate, spooned over, some New Potatoes, and some Fresh Greens and a light bottle of good Red Wine, like a Pinot Noir.
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10
Enjoy!
