boil then simmer gently for 20 mins. Preheat the
On both sides of lamb steaks, rub 1/2 teaspoon kosher
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).
rlic and rub over the lamb steaks, then squeeze the lemon juice
For the gremolata, mix basil, garlic
nd allow to steam dry for a minute or two.
an until hot, season the lamb steaks with salt and freshly ground
he ingrediants and marinate the lamb leg steaks (large chops will work
resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out
epper; set aside. Brush the lamb steaks on one side with the
in the pan and fry for a few minutes on a
rom the center of each lamb steak.
Place the garlic
ut in vegetables.
Lay lamb steaks onto the top of the
Combine all ingredients and pour over steaks.
Refrigerate 2 hours, turning steaks every 20 minutes.
Broil 4 inches from heat, 6 minutes on each side for medium or 7 minutes for well done.
Combine basting ingredients in a small bowl.
Brush mixture on steaks.
Broil or grill lamb chops 4 to 6 inches from source of heat for 8 to 10 minutes on each side.
Baste occasionally with sauce.
Place steaks in mixture of all other ingredients; let stand for at least 1 hour, turning them occasionally.
Broil for 8 minutes on each side.
eat to medium-low. Cook for 15 minutes.
Give the
Put the lamb, mint, coriander, garlic, oregano, salt, pepper, and olive oil into a big zip-lock bag.
Add water to the bag until the lamb steaks are completely covered.
Marinate 4-8 hours in the refrigerator.
Bring to room temperature.
Grill!
Eat! Probably good with cucumber sauce -- .
Trim excess fat from the steaks or chops. Crush garlic and rub over meat; season pieces with salt and pepper and roll in flour. Dip in eggs, then in bread crumbs. Brown quickly on both sides in the hot shortening. Turn heat low and continue cooking slowly, covered, until meat is tender, about 20 minutes.
FOR THE HERBED GARLIC SAUCE:.