Grill/Barbecue
Grilled Lamb Steaks With Chimichurri
- Prep time 25 minutes
- Cook time 30 minutes
- Serves 6
Author Notes
One of my favorite ways to prepare leg of lamb is to debone it, cut
it into thick steaks in similar fashion to a tri-tip, and grill the steaks over a hot
fire. The meat takes on the char and smoke of the grill, giving the outside a deeply
browned, flavorful crust, while the center stays perfectly rosy and moist. Slice it
thinly and top it with tangy chimichurri, and you can’t go wrong. Chimichurri, a bold
herby green sauce, is one of my go-tos because it’s not only delicious, it’s a breeze
to whip together and uses ingredients you likely already have on hand. Terrific on
steaks, veggies, eggs, or almost any favorite dish, the chimichurri tastes even better
after it’s been in the fridge for a few days.
A semi-boneless leg of lamb has the lamb shank removed, and the hip bone and hinge end of the shank bone removed, leaving the butt end. There’s still a bone in there though, which is ideal to have in place if you are making a whole roast leg of lamb as it will cook more quickly, plus the bone adds flavor, and you can gnaw on it or share with your favorite pup. For lamb steaks or a boneless lamb roast, you’ll want to remove the bone. But don’t worry: it’s easy! —Mary at Five Marys Farms
Ingredients
- For the chimichurri:
-
1 cup
fresh flat-leaf parsley, finely chopped
-
2 tablespoons
fresh oregano, roughly chopped
-
2
garlic cloves, minced
-
6 tablespoons
extra-virgin olive oil
-
1/4 cup
red wine vinegar
-
1/2 teaspoon
crushed red pepper flakes
-
Kosher salt and freshly ground black pepper, to taste
- For the lamb:
-
1
(4- to 6-pound) semi-boneless leg of lamb, trimmed of silver skin
-
1 tablespoon
extra-virgin olive oil
-
Kosher salt and freshly ground black pepper, to taste
Directions
- For the chimichurri:
- In a medium bowl, stir together all the ingredients until well combined. Alternatively, add the ingredients to a food processor and pulse until chopped and well combined. Season with salt and pepper and set aside.
- For the lamb:
- First, using a very sharp knife (I recommend a boning knife), cut down the length of the leg from one end of the bone to the other, all the way through to the bone and following its contour. Carefully cut the meat away from the bone, working as closely as possible to it and running the tip of the knife around and under the bone as you go to loosen the meat. Remove the bone. Cut away any gristle or connective tissue. Cut the meat lengthwise into three or four equal portions, or use the butterflied boneless leg of lamb for your favorite roast recipe.
- Rub the lamb all over with the oil, then season generously with salt and pepper. Set aside at room temperature for up to 30 minutes while you prepare the grill. Prepare a grill for direct cooking over medium-high heat (about 400°F). Brush the grates clean. Grill the lamb steaks over direct heat with the lid closed until cooked to the preferred doneness, 10 to 15 minutes for medium-rare (130°F), depending on how thick the steaks are. To ensure they cook evenly, reposition and flip them a few times during cooking. Transfer the lamb to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes. Thinly slice the lamb steaks against the grain and arrange on a warm platter. Top with the chimichurri and serve at once.
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