Chef John's Grilled Lamb Steaks

Chef John's Grilled Lamb Steaks

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Chef John 23727

"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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8 h 40 m servings 467 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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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...

The grilling instructions were good. But the marinade was flavorless even after leaving it in the refrigerator overnight.

We loved this recipe. Marinated 12 hours and it turned out perfect.

I love honey, but was skeptical about the mint. Followed it to a tee and it was great! Easy and awesome!

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.

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