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Chef John's Grilled Lamb Steaks

Rated as 4.7 out of 5 Stars

"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?"
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Ingredients

8 h 40 m servings 467 cals
Original recipe yields 4 servings (4 steaks)

Directions

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  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.

Footnotes

  • Cook's Note:
  • You can substitute shoulder steaks for the leg steaks.
  • Nutrition:
  • 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; 33.5 g fat; 11.8 g carbohydrates; 29.2 g protein; 93 mg cholesterol; 80 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Thanks Chef for this easy recipe! I did not have tarragon or 8 hours to marinate and it was fabulous. Even my 6 year old boy finished every bite! I did use a meat thermometer to make sure the...

Most helpful critical review

The grilling instructions were good. But the marinade was flavorless even after leaving it in the refrigerator overnight.

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Thanks Chef for this easy recipe! I did not have tarragon or 8 hours to marinate and it was fabulous. Even my 6 year old boy finished every bite! I did use a meat thermometer to make sure the...

The overnight marinade resulted in a super tender lamb steak. The vinaigrette made it special. I did not use a charcoal grill, just sautéed in coconut oil six minutes one side and four and a h...

The grilling instructions were good. But the marinade was flavorless even after leaving it in the refrigerator overnight.

I love honey, but was skeptical about the mint. Followed it to a tee and it was great! Easy and awesome!

I thought it was great. I followed it faithfully, except for the honey. I used far less. I had some vinaigrette left over and used it for a salad. Also very good.

I used frozen steaks. Maybe that's why the dish seemed a little off.

Yet another delicious recipe!

We loved this recipe. Marinated 12 hours and it turned out perfect.