• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B6, B9, C
MineralsSelenium, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 3 cloves garlic , chopped

  3. 4 sprigs rosemary, leaves stripped

  4. 1 1/2 pounds boneless lamb steak or skirt steak

  5. Kosher salt and freshly ground pepper

  6. 1/3 cup chopped fresh parsley

  7. 3/4 cup pitted green Spanish olives , coarsely chopped

  8. 3 lemons, halved

  9. 4 banana or Cubanelle peppers, halved lengthwise and seeded

  10. 2 bunches scallions

Instructions Jump to Ingredients ↑

  1. Preheat a grill to high. Combine the olive oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.

  2. Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.

  3. Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop , then add to the olive mixture and season with salt and pepper.

  4. Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest, 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.

  5. Per serving: Calories 346; Fat 19 g (Saturated 5 g); Cholesterol 95 mg; Sodium 313 mg; Carbohydrate 12 g; Fiber 4 g; Protein 31 g Photograph by Antonis Achilleos


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