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  • Grilled Lamb Steaks with Garlic and Rosemary

    3 votes
    Grilled Lamb Steaks with Garlic and Rosemary
    Prep: 10 min Cook: 10 min Servings: 8
    by John Spottiswood
    300 recipes
    >
    This is a simple and fantastic grilled lamb recipe. It can be made with or without the wine, and marinating is not necessary if you leave out the wine. Our guests raved about this dish! Secret: Costco sells great leg of lamb for $3.99 a pound!

    Ingredients

    • 4 pounds leg of lamb cut into 1 inch thick steaks (or 4 lbs pre-cut lamb steaks--about 8-10 steaks)
    • 4 Tbsp chopped fresh garlic
    • 4 Tbsp chopped fresh rosemary
    • 2/3 cup dry red wine (use a decent bottle)
    • 1/2 cup olive oil
    • Salt and fresh ground black pepper to taste

    Directions

    1. If you have a full leg of lamb, trim of fat and cut into 1 inch steaks against the grain. I buy boneless leg of lamb, and find that I usually end up with about 10 steaks of varying sizes, based on the shape of the meat.
    2. Chop the garlic and rosemary together to form a loose paste. Rub the steaks on both sides with the paste and place in a Pyrex or other shallow bowl. Pour the wine and olive oil over evenly, cover, and marinate for 2 hours or longer. You can refrigerate or leave out.
    3. Light the grill and pre-heat to medium high. Sprinkle the steaks with salt and pepper and grill. Watch carefully as they may flame. If you cook entirely uncovered, about 6 minutes a side for medium rare. If you cover to reduce flames, about 4 minutes a side. Let the meat rest for about 5 minutes (steaks will continue to cook while resting).
    4. Serve whole or sliced over Farro, another grain, or potatoes.

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    Reviews

    • roy mizell
      roy mizell
      I have grilled Lamb before, but, never so good! This recipe was a 10 in my book! I altered it a bit though... I sauteed a mixture of onions, green peppers, roasted peppers and sliced mushrooms in olive oil. I then added a bit of the green marinade that was left over from seasoning the meat and some hot sauce (not too much). This went on top of the meat when I served it with potatoes and corn. Very yummy! Tender and very flavorful! Try this recipe!
      • Stacey Maupin Torres
        Stacey Maupin Torres
        This is an marvelous blend of herbs; just might replace the age-old leg of lamb this Easter! Have a bottle of Malbec - think I'll try it soon.

        Comments

        • ShaleeDP
          ShaleeDP
          This looks awesome! I want to try this with my friends.
          • alice
            alice
            Substitute a sprinkling of soy sauce instead of or in addition to the salt to add a bit of depth to the final result.

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