Turkish · Dinner
Grilled Lamb Shoulder Steaks
Bone-in lamb shoulder steak marinated in olive oil, garlic, oregano and lemon, then grilled over high heat until charred outside and pink at the center. Served with sumac-dressed onions, grilled lemon and yogurt, the dish carries the smoky char and herbal tang typical of Turkish ocakbasi grill cookery.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
487Calories
49.2gProtein
30.6gFat
6.3gCarbs
2.4gSugar
1.2gFiber
719mgSodium
238mgChol
10.8gSat Fat
679mgPotassium
89mgCalcium
4.1mgIron
2.5mcgVitamin B12
10.4mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the lamb shoulder steak dry. Combine olive oil, garlic, oregano, lemon juice, salt and pepper in a shallow dish. Coat the steak evenly.
2
Marinate
Cover and let the lamb sit at room temperature for 45 minutes.
3
Grill
Place the steak on a grill over high heat and cook 4–5 minutes per side until deep char forms and internal temperature reaches 63–68°C for medium-rare.
4
Rest
Transfer to a plate and let rest 5 minutes, then slice against the grain.
5
Plate
Arrange lamb on a plate with thinly sliced red onion tossed with sumac, a dollop of yogurt, lemon wedge and chopped parsley scattered over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in shoulder steak lamb shoulder
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp sumac
- 11 small red onion
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp4 tbsp plain yogurt
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley
