Grilled Lamb Steaks With Rosemary & Thyme - cooking recipe

Ingredients

6 lamb leg steaks, about 6 ounces each
1 1/2 teaspoons fresh ground pepper
1 tablespoon minced fresh rosemary leaf
1 tablespoon fresh thyme leave
1/2 teaspoon salt

Preparation

Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
Rub both sides of the chops with the pepper, rosemary and thyme.
Clean the grill with a wire brush, then lightly oil it.
When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
Remove to a platter and sprinkle with the salt.
Serve immediately, spooning a little of the collected juices over each chop.