Lamb

Greek Salad + Grilled Lamb Leg Steaks

18 Nov

Return to This Week’s Menu

Greek Salad + Grilled Lamb Leg Steaks

Serves 4  | Prep Time: 15 minutes | Cook Time: 15-20 minutes

Lamb leg steaks are not always available. I grabbed them at the market because just looked so good!

Ingredients

  • 4 lamb leg steaks (or 4-6 chops)
  • Salt and freshly ground black pepper
  • 2 sprigs rosemary, minced
  • 2-3 tablespoons extra virgin olive oil

For the greek salad:

  • 2 red bell peppers, sliced (seeds removed)
  • 1 English cucumber, sliced on a diagonal about 1/4-inch thick
  • 1/2 pint of marinated artichokes
  • 1/2 cup olives , roughly chopped
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 large clove garlic, micro planned
  • 1 teaspoon dried oregano
  • 1 pinch of red pepper flakes (optional)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup feta (I like Valbreso)
  • 1/2 cup parsley leaves

Chef Tips

Season the lamb the night before or at least 1 hr ahead to get optimal flavor.

Preparation

Step 1

Season lamb all over with salt, freshly ground black pepper, rosemary and olive oil. Allow to marinate at least 1hr.

Step 2

Place the red bell peppers, cucumbers, artichokes, and olives in a bowl. Combine the vinegar, lemon juice, garlic, oregano, red pepper flakes (if using), and olive oil in a bowl and whisk to combine. Season with salt and pepper.

Season the veggies with salt and toss the dressing all over. Place on a platter and sprinkle over the feta and parsley.

Step 3

Preheat a grill or grill pan over medium high heat. Grill on each side about 4-5 minutes each side. Allow to rest. If thick. Place in a 400F oven for 7-8 more to reach desired doneness. About 140F internal temperature.