DW isn’t a fan of most lamb, so this recipe is for ONE. Yep, a recipe for one portion. But you can easily double, triple, quadruple, etc, as needed.
Balsamic & Herb Roasted Leg of Lamb Steak
Ingredients
1 large Leg of Lamb Steak
1/4 tsp Thyme
1/4 tsp Tarragon
1/4 tsp Cilantro
1/4 tsp cracked Black Pepper
1/4 tsp Kosher Salt (or regular salt)
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
Procedure
Lay the lamb steak out and stab it all over with a fork to perforate it. This allows the marinade to sink in. Set aside.
Combine all remaining ingredients in a small bowl and whisk well. Place lamb in a small bag and then pour marinade over the meat. Let it marinate for at least 4 hours, up to overnight if possible. The longer it marinates, the better the flavor.
When ready to cook, start a charcoal fire. Now place the lamb steak on a piece of aluminum foil and wrap it tightly. Next, place the foil wrapped lamb directly on the coals. Yes, on the COALS and not the grate. Allow to sit for 3 minutes, then flip and cook another 3 minutes. Bring inside and allow to rest 3-5 minutes, and then serve.
Alternatively, roast the foil wrapped steak in a 450 degree oven for 15 minutes or until cooked to desired doneness.
If you like, take the juices from the resting pan, and in a skillet, add 1 Tbsp butter, a splash of red wine, and the pan juice. Reduce by 1/2 and drizzle over the meat.
For a different serving idea, simply plate the foil packets (each packet contains a Leg of Lamb steak) on the plate, and let your family or guests open them up and dig in at the table.
A great side for this is Greek Potatoes.
Notes
If you have any leftover, slice them VERY thin on a bias and across the grain to make sandwich meat. Store in Tupperware with reserved pan juices till ready. Thinly sliced lamb makes a great sandwich or even a nice topper for your fried eggs.
I got this recipe from a Greek friend of mine, and I have to say, I’m loving the authentic flavor. You can do this with Lamb Chops (as he suggested) as well. Just make sure to cut slits in the thick portions of the meat to get the marinade deep down into the meat. You can also add minced garlic to this as well for even more flavor.
If using chops, especially a whole rack, then bake this in the oven at 400 degrees until desired doneness. Typically about 15-20 minutes, but use a meat thermometer to get it to your desired level of doneness.
My Greek friend tells me that the typical way of doing this is to marinate the lamb (typically a rack of chops) in aluminum foil for 24 hours, and then transfer the whole foil pack to the oven for 30 minutes of cook time. I modified his recipe to use a lamb steak and charcoal, but you can easily see how this recipe can apply to chops and other cuts, and how to cook it in the oven.
The central component here is the unique combination of herbs and vinegar for the marinade which you can easily transfer to other cuts and cooking methods. My Greek friend does warn not to get too reckless with the herbs as it can overpower the meat. Also, he points out that the vinegar is crucial here (for tenderizing and flavor), so use a good quality vinegar and Olive Oil.
The Pics
Add butter, red wine, and the pan juices to a skillet and reduce (optional).
Balsamic & Herb Roasted Leg of Lamb Steak
Ingredients
1 large Leg of Lamb Steak
1/4 tsp Thyme
1/4 tsp Tarragon
1/4 tsp Cilantro
1/4 tsp cracked Black Pepper
1/4 tsp Kosher Salt (or regular salt)
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
Procedure
Lay the lamb steak out and stab it all over with a fork to perforate it. This allows the marinade to sink in. Set aside.
Combine all remaining ingredients in a small bowl and whisk well. Place lamb in a small bag and then pour marinade over the meat. Let it marinate for at least 4 hours, up to overnight if possible. The longer it marinates, the better the flavor.
When ready to cook, start a charcoal fire. Now place the lamb steak on a piece of aluminum foil and wrap it tightly. Next, place the foil wrapped lamb directly on the coals. Yes, on the COALS and not the grate. Allow to sit for 3 minutes, then flip and cook another 3 minutes. Bring inside and allow to rest 3-5 minutes, and then serve.
Alternatively, roast the foil wrapped steak in a 450 degree oven for 15 minutes or until cooked to desired doneness.
If you like, take the juices from the resting pan, and in a skillet, add 1 Tbsp butter, a splash of red wine, and the pan juice. Reduce by 1/2 and drizzle over the meat.
For a different serving idea, simply plate the foil packets (each packet contains a Leg of Lamb steak) on the plate, and let your family or guests open them up and dig in at the table.
A great side for this is Greek Potatoes.
Notes
If you have any leftover, slice them VERY thin on a bias and across the grain to make sandwich meat. Store in Tupperware with reserved pan juices till ready. Thinly sliced lamb makes a great sandwich or even a nice topper for your fried eggs.
I got this recipe from a Greek friend of mine, and I have to say, I’m loving the authentic flavor. You can do this with Lamb Chops (as he suggested) as well. Just make sure to cut slits in the thick portions of the meat to get the marinade deep down into the meat. You can also add minced garlic to this as well for even more flavor.
If using chops, especially a whole rack, then bake this in the oven at 400 degrees until desired doneness. Typically about 15-20 minutes, but use a meat thermometer to get it to your desired level of doneness.
My Greek friend tells me that the typical way of doing this is to marinate the lamb (typically a rack of chops) in aluminum foil for 24 hours, and then transfer the whole foil pack to the oven for 30 minutes of cook time. I modified his recipe to use a lamb steak and charcoal, but you can easily see how this recipe can apply to chops and other cuts, and how to cook it in the oven.
The central component here is the unique combination of herbs and vinegar for the marinade which you can easily transfer to other cuts and cooking methods. My Greek friend does warn not to get too reckless with the herbs as it can overpower the meat. Also, he points out that the vinegar is crucial here (for tenderizing and flavor), so use a good quality vinegar and Olive Oil.
The Pics
Add butter, red wine, and the pan juices to a skillet and reduce (optional).