Description
Our juicy grilled leg of lamb steak is marinated in a simple marinade made with pantry staples and fresh herbs. The lemon, garlic and spices in the marinade give the lean lamb tons of flavor, and our tips for grilling will yield perfectly juicy lamb every time.
Ingredients
- 1 tablespoon lemon juice or sherry vinegar
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon chopped rosemary
- 1 teaspoon coarse kosher salt
- Freshly ground pepper to taste
- 1 1/2 to 2 pounds leg of lamb steak (about 1-inch thick)
- Garnish: Chopped mint and lemon wedges
Instructions
- Stir lemon juice (or vinegar), oil, garlic, paprika, rosemary, salt and pepper in a shallow dish.
- Add lamb steak and turn to coat in the marinade mixture. Cover with plastic wrap and refrigerate 30 minutes to 12 hours.
- Preheat grill to high heat. Meanwhile, remove the steak from the refrigerator to bring to room temperature while grill heats.
- If using charcoal, rake coals to one side for indirect heat. If using gas grill, turn off one burner. Grill lamb steak over indirect heat, until seared on both sides, 3 to 4 mins per side. Check temperature of the lamb with a digital thermometer, internal temp should be 140 degrees F.
- Let lamb rest 5 minutes. Slice and serve with lemon wedges, mint and additional olive oil.
Notes
Leftovers: The cooked lamb will last up to three days if properly stored. Leftover cooked leg of lamb is great served cold. You can also reheat (see below).
Storage: Keep the cooked lamb steak in a glass storage container in the refrigerator below 42 degrees.
Reheating: To reheat, coat a medium non-stick skillet with cooking spray and place it over medium heat. Let it get hot then add the lamb steak, cover with a lid, and let it cook for 1 to 2 minutes – until it’s sizzling hot on the bottom side and steaming. Flip and cook the lamb on the second side just to warm the steak up. Do not cook it all the way through or it will be dry and overcooked. You can also do the same on a hot grill, flash grilling it for about 1 ½ minutes per side.
- Prep Time: 30 mins (marinating)
- Active Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Grill
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 ½ ounces
- Calories: 202
- Sugar: 0 g
- Fat: 8 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 29 g