Mid-week lamb barbecue? Lamb steaks, fresh herbs, garlic, lemon and FIRE!
2 Tbsp olive oil Handful of fresh herbs – choose from rosemary, thyme, sage, oregano and marjoram 2 large cloves garlic, peeled and sliced Peel of 1 large lemon taken off in strips 450-500g (about 1 lb) lamb leg steaks, or one good-sized steak per person Freshly ground black pepper to taste Flaky sea salt to taste
1 Mix oil, herbs, garlic and lemon peel together in a shallow dish. Add steaks and toss them to coat in the mixture. Season with salt and pepper and set aside while preheating the barbecue.
2 Preheat barbecue to high. Cook lamb steaks for about 3 minutes a side – be careful not to overcook them. I scrape off herbs, garlic and lemon before putting them on the grill to avoid them burning, then top them with lemon peel and herbs as they cook, then remove these again before turning the steaks over (the heat will draw in the flavours). Cook the lemon peel and garlic slices on the solid part of the cooking surface and when browned transfer to a clean plate.
3 Transfer lamb steaks to a serving plate and season with a little more salt and pepper and strew with browned lemon peel, garlic and herbs. Serve immediately.
I use a small Weber barbecue and cook the steaks on the grill. 3 minutes each side is perfect for the steaks I buy, but you may need to make a judgement call depending on your barbecue and the thickness of the lamb steaks. The worst thing you can do is overcook them, so err on the side of juicy pink. I cook the lemon peel and garlic on the fatter parts of the grill rack to be sure they don’t slide down into the flames. Read the notes on Touch Test for Cooked Beef for a for the desired texture.
These steaks are great with a Greek-style salad made with tomatoes, cucumber, red onion and feta. Add olives if you like, and cos lettuce and basil, and dress with a lemony vinaigrette.