French · Dinner
Grilled Lamb Steak with Herbs
Bone-in lamb leg steak marinated in olive oil, garlic, rosemary and thyme, then grilled over high heat to a charred crust with a rosy medium-rare center. Finished with lemon juice and fresh parsley, served alongside grilled asparagus.
$8
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
440Calories
52.8gProtein
24.2gFat
5.2gCarbs
1.1gSugar
1.8gFiber
648mgSodium
203mgChol
8.3gSat Fat
730mgPotassium
64mgCalcium
4.5mgIron
2.6mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat lamb steak dry and rub with olive oil, minced garlic, rosemary, thyme, salt and pepper until evenly coated.
2
Marinate
Cover and let the steak sit at room temperature for 30 minutes.
3
Grill
Heat grill pan over high heat until water sizzles; cook lamb 3–4 minutes per side until charred and internal temperature reaches 130–135°F.
4
Grill
Toss asparagus with olive oil and grill alongside lamb for 4 minutes, turning once, until lightly charred and tender.
5
Rest
Transfer lamb to a plate and let it rest 5 minutes uncovered for juices to redistribute.
6
Plate
Squeeze lemon juice over lamb and asparagus, scatter parsley, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in lamb leg steak
- 2 tbsp30ml olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme leaves
- 11 lemon
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g asparagus spears
- 2 tsp10ml olive oil, for the asparagus
- 2 tsp2 tsp fresh parsley
