French · Dinner
Grilled Lamb Leg with Garlic
Boneless lamb leg steak marinated in garlic, rosemary, and olive oil, then grilled over high heat until charred outside and rosy pink within. Served alongside lemon-roasted baby potatoes and finished with fresh parsley, this French bistro dish exemplifies herbaceous, savory depth with minimal sauce work.
$8
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
38.6gFat
19.8gCarbs
1.9gSugar
3.6gFiber
1210mgSodium
154mgChol
11.9gSat Fat
1180mgPotassium
68mgCalcium
4.9mgIron
2.8mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Butterfly the lamb leg steak to even 1-inch thickness, pat dry with paper towel, then mince the garlic and finely chop the rosemary.
2
Marinate
Combine minced garlic, chopped rosemary, thyme leaves, 2 tbsp olive oil, lemon zest and juice, salt and pepper in a bowl. Rub over the lamb and marinate covered at room temperature for 45 minutes.
3
Boil
Place halved baby potatoes in salted water, bring to a boil, and cook 12–15 minutes until tender. Drain and set aside.
4
Grill
Heat a grill or grill pan over high heat until smoking. Grill the lamb steak 4–5 minutes per side until deeply charred and internal temperature reaches 130–135°F for medium-rare.
5
Rest
Transfer lamb to a plate and rest loosely tented with foil for 5 minutes.
6
Plate
Toss drained potatoes with 1 tsp olive oil and chopped parsley, then slice lamb against the grain and arrange alongside potatoes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless lamb leg steak, trimmed and butterflied to even thickness
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tsp2 tsp fresh thyme leaves
- 4 tbsp60ml olive oil
- 11 lemon, zested and juiced
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 oz311g baby potatoes, halved
- 2 tsp2 tsp olive oil, for the potatoes
- 2 tbsp2 tbsp fresh parsley, for finishing
