• 6servings
  • 139calories

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Nutrition Info . . .

VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 (9-ounce) lamb leg steaks, trimmed (about 1 inch thick)

  2. Cooking spray

  3. 1 tablespoon dried herbes de Provence, crushed

  4. 1 teaspoon kosher salt, divided

  5. 3/4 teaspoon freshly ground black pepper, divided

  6. 6 (1/2-inch-thick) slices Vidalia or other sweet onion (about 1 large)

Instructions Jump to Ingredients ↑

  1. Prepare grill.

  2. Coat both sides of steaks with cooking spray. Sprinkle both sides of steaks evenly with herbes de Provence, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

  3. Coat both sides of the onion slices with cooking spray. Sprinkle the onion slices with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.

  4. Place steaks and onion slices on grill rack coated with cooking spray; grill 4 minutes on each side or until steaks are at desired degree of doneness and onion is tender. Remove from grill; cover and let stand 5 minutes. Cut steaks diagonally across grain into thin slices; discard bones. Serve steak with onion.


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