Chef John's Grilled Lamb Steaks Recipe - Allrecipes.com
Chef John's Grilled Lamb Steaks  Recipe
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Chef John’s Grilled Lamb Steaks
Grilled marinated lamb dressed with a minted honey and sherry vinaigrette. See more
  • READY IN 8+ hrs

Chef John's Grilled Lamb Steaks

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 steaks Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    8 hrs 40 mins

Directions

  1. Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
  4. Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
  5. Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.
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Footnotes

  • Cook's Note:
  • You can substitute shoulder steaks for the leg steaks.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Jul 26, 2014

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.

 
Aug 25, 2014

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.

 

4 Ratings

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Nutrition

  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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