Time 50m Yield 4 Number Of Ingredients 5 Steps:
Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Time 4h15m Number Of Ingredients 12 Steps:
In a bowl mix all the ingredients except for the ale. Slowly add the ale and whisk until smooth. Cover the lamb steaks with marinade. Use an airtight container or plastic bag. Refrigerate for 3-4 hours. Use any marinade you’d like.* Heat an outdoor grill to high (or a grilling skillet or cast iron skillet over medium-high heat). Lightly oil the grate or the surface of the pan. Remove the lamb steaks from the marinade and discard it. Pat them dry and season each side with salt and pepper. Place on the grill surface (or grilling pan or skillet) and cook each side for 4 minutes for medium-rare (125-130 F) and 5 minutes for medium (135 F). Remove from the heat and let rest (you may cover them loosely with foil) for 5 minutes before serving.
Time 8h40m Yield 4 Number Of Ingredients 15 Steps:
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. Preheat an outdoor grill for high heat, and lightly oil the grate. 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. 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. 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.
Time 45m Yield 3 to 4 servings Number Of Ingredients 13 Steps:
Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.) Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning. Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest. Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm. To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.
Number Of Ingredients 4 Steps:
Rub each steak with a cut clove of garlic and brush with melted butter or oil. Grill over coals, turning to brown evenly, until the steaks are nicely browned on the outside but still pink and rare in the middle. Season to taste with salt and pepper as they cook.
Time 4h30m Yield 2-3 serving(s) Number Of Ingredients 13 Steps:
Mix marinade ingredients in a sealable bowl and place steaks into marinade. Marinate meat for 4+ hours in refrigerator. Preheat oven to 400 degrees. Remove from marinade and brown in skillet over medium heat for approximately 5-10 minutes. Remove from skillet and place in small oven-proof dish. Cover with a little more wine and any spices you feel necessary (I put on some more rosemary and thyme, plus more garlic). Bake in oven for 10 minutes for med-well, 15 minutes for more well done or until internal temp reads 170 degrees. Serve with mint jelly (or horseradish sauce).
