Grilled Leg of Lamb Steaks with Mint Honey Vinaigrette

By KatKD

Ingredients

• For the vinaigrette:
• 4 lamb steaks (cut from the leg, about 1 1/2 inch thick)
• 2 tbsp plain yogurt
• 1 tbsp olive oil
• 4 cloves chopped garlic
• 1 tsp ground cumin
• 1 tsp fresh ground black pepper
• 2 tbsp fresh tarragon, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp fresh chopped rosemary
• salt to taste
• 2 tbsp honey
• 2 tbsp sherry vinegar
• 1/4 cup olive oil
• 2 tbsp fresh mint, chopped
• salt and fresh ground black pepper to taste

Preparation

Step 1

In a large baking dish, combine the yogurt, olive oil, garlic, cumin, pepper, tarragon, mint, and rosemary. Mix well and add the lamb steaks, tossing to coat. Once evenly coated, cover and refrigerate for at least 4 hours. Lamb steaks may be marinated over night.

Add the vinaigrette ingredients to a bowl and whisk to combine; reserve

Preheat your grill, or grill pan. Remove steaks from marinade, scrap off the garlic and herbs, lightly oil and salt both sides generously. Grill about 5-6 minutes per side for medium-rare (will vary depending on thickness). Let rest for 5 minutes before serving.

Serve with the minted honey vinaigrette spooned over the top.