Ingredients Jump to Instructions ↓

  1. 4 lamb steaks (cut from the leg, about 1 1/2 inch thick)

  2. 2 tbsp plain yogurt

  3. 1 tbsp olive oil

  4. 4 cloves chopped garlic

  5. 1 tsp ground cumin

  6. 1 tsp fresh ground black pepper

  7. 2 tbsp fresh tarragon, chopped

  8. 1 tbsp fresh chopped rosemary

  9. salt to taste

  10. For the vinaigrette:

  11. 2 tbsp honey

  12. 2 tbsp sherry vinegar

  13. 1/4 cup olive oil

  14. 2 tbsp fresh mint, chopped

  15. salt and fresh ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large baking dish, combine the yogurt, olive oil, garlic, cumin, pepper, tarragon, mint, and rosemary. Mix well and add the lamb steaks, tossing to coat. Once evenly coated, cover and refrigerate for at least 4 hours. Lamb steaks may be marinated over night.

  2. Add the vinaigrette ingredients to a bowl and whisk to combine; reserve Preheat your grill, or grill pan. Remove steaks from marinade, scrap off the garlic and herbs, lightly oil and salt both sides generously. Grill about 5-6 minutes per side for medium-rare (will vary depending on thickness). Let rest for 5 minutes before serving.

  3. Serve with the minted honey vinaigrette spooned over the top.


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