Recipe: Grilled Lamb Steaks with Herbs de Napa

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Meat & Poultry > Grilled Lamb Steaks with Herbs de Napa

Grilled Lamb Steaks with Herbs de Napa

4		lamb leg steaks, each about 1/2 pound and 3/4 to 1 inch thick
		Splash of red wine vinegar
		Sea salt, preferably gray salt
		Freshly ground black pepper
1 1/2 Tbs		Herbs de Napa
		Extra-virgin olive oil
1		or 2 bunches watercress or arugula, thick stems removed, or 1/2 pound baby lettuces
1		lemon, quartered

Splash the lamb with the wine vinegar and rub it in gently to remove any gamy flavor. Season the lamb with salt, pepper, and Herbs de Napa, crushing the herbs between your fingers as you add them. Rub the lamb all over with olive oil. Let stand at room temperature for 1 hour.

Prepare a medium-hot charcoal fire in a grill, or preheat a gas grill. Grill the lamb steaks on both sides until medium-rare, about 3 minutes per side. Let rest for a few minutes to settle the juices, then divide the steaks among 4 dinner plates. Add a large cluster of watercress or other green and a lemon wedge to each plate.

Servings: 4

Recipe Type

Lamb, Main Dish

Recipe Source

Lamb steaks aren't in many supermarket meat cases, so you'll need a friendly butcher to make this dish. But every butcher will know what you mean if you ask to have steaks cut from the top of the leg, using the band saw. It's the same cut as a ham steak, and like a ham steak, it has a bit of the leg bone in it. Grilled until crusty and medium-rare, these thick steaks make much more satisfying eating than a butterflied boneless leg of lamb. I like to serve them with undressed greens, like watercress, and let the flavorful juices from the meat dress the greens. Fagioli all'Uccelletto, a bean dish that is a beloved staple in Tuscany, would be another great accompaniment. This recipe is in my new cookbook, Casual Cooking.