CHEF JOHN'S GRILLED LAMB STEAKS
Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
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.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g
GRILLED LEG OF LAMB STEAKS
This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.
Provided by nichole
Categories Meat and Poultry Recipes Lamb Leg
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).
Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g
GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
- Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
- Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.
MEDITERRANEAN GRILLED LAMB STEAKS
Provided by Paul Grimes
Categories Lamb Olive Tomato Quick & Easy Father's Day Dinner Artichoke Grill/Barbecue Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, bay leaf, fennel seeds, and zest, stirring, until fennel seeds are golden, about 1 minute. Add onion and cook, stirring occasionally, until pale golden, about 3 minutes.
- Reduce heat to medium, then add tomatoes with their juice, artichokes, and olives and cook, covered, until vegetables are tender, 5 to 8 minutes. Discard bay leaf and zest.
- Meanwhile, heat grill pan over medium-high heat until hot.
- Cut lamb across the grain into 4 (1-inch-thick) steaks. Brush both sides of steaks with remaining 2 tablespoons oil and season with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- Grill lamb, turning once, about 10 minutes total for medium-rare.
- Spoon tomato mixture onto plates and top with lamb.
HERBED LAMB CHOPS WITH HOMEMADE BBQ SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the barbecue sauce: Place the tomato sauce, sugar, vinegar, tomato paste, balsamic vinegar, Worcestershire sauce, salt, cinnamon stick, garlic and onions in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Cool for 30 minutes. Remove the onion, garlic and cinnamon stick and discard. Refrigerate until ready to use (for up to 1 week).
- For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. Sprinkle the chops on both sides with the salt and pepper. Drizzle with the oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the barbecue sauce.
GRILLED BBQ STEAK
Try our Grilled BBQ Steak for a sweet and spicy dish. Combine tangy BBQ sauce, orange marmalade and cinnamon to give our Grilled BBQ Steak some kick.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Mix barbecue sauce, marmalade and cinnamon until blended.
- Grill steak 8 to 10 min. on each side or until medium doneness (160ºF), brushing with barbecue sauce mixture after turning steak.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
GARLIC LEMON LAMB SAUCE
This is so good! Addictive too! Serve this sauce with grilled cubed lamb, Serian or hard Italian bread cubes,and your favorite hot peppers.Put all together on a fork,and dip in to this wonderful sauce!
Provided by Cindy in PA.
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In food processer add oil and garlic at full speed for 1-2 minutes.
- Add lemon, process 30 seconds.
- Taste test using Italian or serian bread.
- Add more lemon and salt to taste.
Nutrition Facts : Calories 496.8, Fat 54.5, SaturatedFat 7.1, Sodium 40.2, Carbohydrate 3.8, Fiber 0.2, Sugar 0.4, Protein 0.5
LAMB STEAKS
Make and share this Lamb Steaks recipe from Food.com.
Provided by cheddar97005
Categories Lamb/Sheep
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingrediants and marinate the lamb leg steaks (large chops will work if you can't find the steaks) for 4 or 5 hours.
- Remove from marinade and cook in a 400 degree oven for 35 - 40 minutes depending on the size of the steaks.
- Serve with potatoes that have been tossed with olive oil and coarse salt and a splash of balsamic vinegar and roasted at 400 for about 40 minutes.
- Add a handful of crumbled feta cheese to the top of the potatoes when serving.
- A steamed vegetable, bread & butter, and a nice bottle of wine round out this meal!
Nutrition Facts : Calories 643.4, Fat 13.8, SaturatedFat 1.9, Sodium 32.3, Carbohydrate 22.2, Fiber 1.5, Sugar 5.7, Protein 1.4
GRILLED LAMB STEAKS WITH ROSEMARY & THYME
Make and share this Grilled Lamb Steaks With Rosemary & Thyme recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 16m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
BLACK GOLD BALSAMIC BARBECUE SAUCE
Great for chicken or steak! You can use it on the grill, in a grill pan, or in the oven. (Thanks flower7 for a great recipe name.)
Provided by Recipe Reader
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
- Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
SPECIAL BASTING SAUCE FOR GRILLED LAMB
Make and share this Special Basting Sauce for Grilled Lamb recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Refrigerate at least 8 hours, or overnight.
- Remove garlic and mint leaves.
- Use as a basting sauce for grilled lamb.
Nutrition Facts : Calories 7.9, Fat 0.1, Sodium 1.6, Carbohydrate 2.1, Fiber 0.2, Sugar 0.6, Protein 0.2
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