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?

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
8 hrs 10 mins
Total Time:
8 hrs 40 mins
4 steaks



  • 1 bunch fresh tarragon leaves, torn

  • ½ bunch fresh mint leaves, torn

  • 2 tablespoons plain yogurt

  • 1 tablespoon olive oil

  • 4 cloves garlic, chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon freshly ground black pepper

  • 4 center-cut lamb leg steaks, 1 1/2-inch thick


  • ¼ cup olive oil

  • 3 tablespoons sherry vinegar

  • 2 tablespoons honey

  • salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh mint

  • 1 tablespoon olive oil, or as needed

  • salt and ground black pepper to taste


  1. 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.

  2. Preheat an outdoor grill for high heat, and lightly oil the grate.

  3. 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.

  4. 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.

  5. 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.

    close up view of a Grilled Lamb Steak with herbs on a wooden surface
    Renny Sabina

Cook's Note:

You can substitute shoulder steaks for the leg steaks.


The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

467 Calories
34g Fat
12g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 467
% Daily Value *
Total Fat 34g 43%
Saturated Fat 9g 44%
Cholesterol 93mg 31%
Sodium 80mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 9g
Protein 29g
Vitamin C 7mg 34%
Calcium 72mg 6%
Iron 4mg 21%
Potassium 481mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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