A tasty pull-apart bread that is sweet and lemony. Impress your breakfast guests with this!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 steaks |
Ingredients
- 1 bunch fresh tarragon leaves, torn
- ½ bunch fresh mint leaves, torn
- 2 tablespoons plain yogurt
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 4 center-cut lamb leg steaks, 1 1/2-inch thick
- ¼ cup olive oil
- 3 tablespoons sherry vinegar
- 2 tablespoons honey
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh mint
- 1 tablespoon olive oil, or as needed
- salt and ground black pepper to taste
Instructions
- Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
- Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
- Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.
- You can substitute shoulder steaks for the leg steaks.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 9 g |
| Sodium | 80 mg |
| Sugars | 9 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This was absolutely delicious! The herb flavor was perfect. I grilled a sliced eggplant with the lamb and put it at the bottom of the plate under the lamb. It soaked up the dressing and complimented the meal very nicely.
Hi:) I made the marinade as in the recipe. Even my teenage son said it smelled awesome (three times.) We live in China, so some of the ingredients are not exactly the same for the rest of the recipe. I served it on a Chinese garlic flatbread with torn pieces of romaine greens, and drizzled with a tad more sherry vinegarette. Very pleased. We’ve liked every recipe of Chef John! Thank you all!!
I used frozen steaks. Maybe that’s why the dish seemed a little off.
Yet another delicious recipe!
The overnight marinade resulted in a super tender lamb steak. The vinaigrette made it special. I did not use a charcoal grill, just sautéed in coconut oil six minutes one side and four and a half on the other. Resulted in a medium done steak.
The grilling instructions were good. But the marinade was flavorless even after leaving it in the refrigerator overnight.
We loved this recipe. Marinated 12 hours and it turned out perfect.
I love honey, but was skeptical about the mint. Followed it to a tee and it was great! Easy and awesome!
I thought it was great. I followed it faithfully, except for the honey. I used far less. I had some vinaigrette left over and used it for a salad. Also very good.
Thanks Chef for this easy recipe! I did not have tarragon or 8 hours to marinate and it was fabulous. Even my 6 year old boy finished every bite! I did use a meat thermometer to make sure the internal temp hit 130 degrees before removing from grill. If I had to guess when these were done I would have ruined it as I was thinking they were ready way before they actually hit it. I know we will be making this one again.