Recipe by Chef John
"Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?"
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fresh tarragon leaves, torn
fresh mint leaves, torn
freshly ground black pepper
center-cut lamb leg steaks, 1 1/2-inch thick
salt and freshly ground black pepper to taste
chopped fresh mint
olive oil, or as needed
salt and ground black pepper to taste
Thanks Chef for this easy recipe! I did not have tarragon or 8 hours to marinate and it was fabulous. Even my 6 year old boy finished every bite! I did use a meat thermometer to make sure the internal temp hit 130 degrees before removing from grill. If I had to guess when these were done I would have ruined it as I was thinking they were ready way before they actually hit it. I know we will be making this one again.
I thought it was great. I followed it faithfully, except for the honey. I used far less. I had some vinaigrette left over and used it for a salad. Also very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Grilled Lamb Steaks
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 302
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