For optimal flavor, marinate the lamb steaks overnight. This allows the herbs and spices to fully penetrate the meat. Don't overcrowd the grill; cook the steaks in batches if necessary to ensure even browning. Allowing the steaks to rest after grilling is crucial for a tender and juicy result. Don't skip this step! Adjust the amount of honey in the vinaigrette to your liking. If you prefer a tangier dressing, reduce the honey slightly.
Chef John's Grilled Lamb Steaks
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 40 mins
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SERVING4 People
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VIEWS42
Elevate your grilling game with these succulent lamb steaks, bathed in a vibrant herb marinade and finished with a tangy sherry vinaigrette. A quick and easy way to impress, this recipe combines fresh flavors for a truly memorable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol93 mg
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Fiber0 g
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Protein29 g
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Saturated Fat9 g
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Sodium80 mg
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Sugar9 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 hrs
In a bowl, whisk together the torn tarragon leaves, torn mint leaves, yogurt, 1 tablespoon of olive oil, chopped garlic, cumin, and 1 teaspoon of black pepper. Pour the marinade into a resealable plastic bag. Add the lamb steaks, ensuring they are well-coated. Squeeze out any excess air and seal the bag. Refrigerate for marinating, ideally 8 hours or overnight.
02
Step
5 mins
Preheat an outdoor grill for high heat. Lightly oil the grill grate to prevent sticking.
03
Step
5 mins
In a separate bowl, whisk together 1/4 cup of olive oil, sherry vinegar, honey, salt, and pepper to create the vinaigrette. Stir in 2 tablespoons of freshly chopped mint.
04
Step
5 mins
Remove the lamb steaks from the marinade and gently scrape off any excess herbs and garlic. Discard the used marinade. Drizzle the steaks with 1 tablespoon of olive oil and season generously with salt and pepper.
05
Step
22 mins
Place the steaks on the preheated grill and cook until nicely browned on the outside and slightly pink in the center, approximately 6 minutes per side. For medium-rare, an instant-read thermometer inserted into the center should register 130 degrees F (54 degrees C). Transfer the steaks to a plate, drizzle with half of the prepared vinaigrette, cover loosely with foil, and allow them to rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
06
Step
2 mins
Transfer the rested steaks to individual serving plates. Drizzle the remaining vinaigrette over each steak just before serving.
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Please Rate
Abigale Walter
Jun 28, 2025So delicious and a great way to use lamb.
Kaitlin Koepp
Jun 14, 2025This recipe is a game-changer! The lamb was so tender and flavorful.
Delfina Huel
May 20, 2025My family loved this recipe! Will definitely be making it again.
Aric Prosacco
Apr 25, 2025Easy to follow and the results were restaurant-quality.
Minnie Littel
Mar 22, 2025I added a little Dijon mustard to the vinaigrette for extra tang.
Gabriella Purdy
Feb 17, 2025I found this recipe very easy to follow and the lamb tasted great! I would definitely make it again.
Kelsi Andersonhamill
Feb 13, 2025The sherry vinaigrette is the star of the show. I'll be using it on everything!
Keeley Mills
Feb 6, 2025The marinade really makes a difference. Don't skip the overnight step!
Keagan Crona
Jan 22, 2025Best lamb I've ever made!
Gilbert Mayer
Jan 2, 2025Absolutely fantastic! Thank you for sharing this recipe.