Firing up the grill is one of those favored pastimes during the summer. Hot dogs, hamburgers, chicken, fish, vegetables…all good ones. And let’s not forget steak. A good friend hosted a gathering, and I poked around the kitchen musing over what to bring. My freezer was a treasure trove of grill-able goods, including a couple of lamb steaks. You’ll often find lamb paired with yogurt sauce, so with that in mind, I decided to use some of those same ingredients in a marinade. Whisk it together in less than 5 minutes, and you’re ready to go.
I find steak to be a special indulgence. Even at the best steakhouse, I won’t order cut of beef. If you insist that I slice a bit off of your cut, that I will do. Lamb is a different story. My red meat of choice is lamb, however it it may be served. This one is served straight from the grill, tender and juicy thanks to a luxurious overnight bath of yogurt flavored with herbes de Provence, garlic and lemon. The grill is perfect for these steaks, but you can also sear them in a pan. If lamb steaks were more prevalent on restaurant menus, something tells me I would reconsider my usual steakhouse order. If you’re looking for a new way to serve grilled lamb this summer, here’s a new recipe to try.
- 4 ounces plain, full-fat Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons herbes de Provence
- 2 cloves garlic, minced
- Zest and juice of 1 large lemon
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon black pepper, plus more for seasoning
- 1 pound lamb steaks (usually 2 steaks), about 1″ thick
- Whisk together the yogurt, olive oil, herbes de Provence, garlic lemon zest and juice and salt and pepper until combined. Place the lamb steaks into a resealable bag, and add the yogurt marinade. Allow the flavors to meld for at least 2-4 hours, or up to overnight. Rest at room temperature for about 30 minutes before cooking.
- Preheat a grill to high heat. Remove meat from the marinade, scraping excess yogurt off of the steaks. Lightly season with salt and pepper again, then cook the steaks for 5-7 minutes on one side, flip and cook for another 3-5 minutes on the second side for medium to medium well. Transfer to a plate, cover with foil, and allow to rest for a few minutes before slicing.