Prep 15 mins
Cook 10 mins
From Australia the Beautiful Cookbook; New South Wales. “Just about everyone who enjoys a steak will love this alternative to beef steak. Ask your butcher to saw a leg of lamb (bone in) into steaks. Because the steaks have been marinated, they will cook very quickly. Begin to prepare this dish 1 day in advance of serving.” Prep time doesn’t include the 24-hour marinating time.
- 6 lamb steaks, cut from the top of the leg each about 2/3-inch thick (1.5 cm)
- 3 garlic cloves, bruised and cut into small pieces
- 14.79 ml fresh rosemary
- 118.29 ml olive oil (125 ml)
- pepper, freshly ground
- Remove the small round bone from the center of each lamb steak.
- Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate for 24 hours, turning once.
- Preheat a broiler or griller on high or prepare a fire in a barbecue. When very hot, remove steaks from marinade, reserving marinade, and place them on the griller tray or barbecue rack. Sear quickly on both sides to seal in the juices. Sprinkle with salt and grind some black pepper over each steak and leave to cook to individual taste, painting with the marinade during cooking.
- The steaks are at their best when cooked and still pink inside, about 5 minutes on the first side and 3 minutes on the second side.
- Serve immediately.
Yum! I've often cooked roasts using the classic garlic and rosemary combination but never thought to do it with smaller cuts before.
My picky teenage son ate every bite of his. Enough said. Thanks for posting! Made for the Lively Lemon Lovelies, ZWT8.