We enjoyed roasted lamb at an Easter dinner, but are looking forward to putting some on the grill soon if this warm weather holds. In browsing the internet, we came upon the website of the American Lamb Board, which is a great source for recipes. There were more exotic possibilities than the preparation from Over the Fire Cooking that we bring you below, but the following preparation is simple and shows off the personality of the lamb, rather than any embellishments.
Of course, any red wine you like will be a reasonable choice with these grilled lamb steaks, but Taste California Travel suggests a Zinfandel. Something like the 2016 Rezerve Paul’s Vineyard from Shenandoah Vineyards in Amador County would be a great option.
4-6 American Lamb Steaks
Salt & Black Pepper to taste
Herb Butter Ingredients
½ cup of unsalted butter at room temperature
1 tbsp of rosemary chopped
1 tbsp of thyme chopped
3 cloves of garlic chopped
2 tbsp of lemon juice
1 tbsp of whole black pepper
Salt to taste
In a bowl, add all the ingredients for the Herb Butter and mix thoroughly. Place in fridge and let cook until 15 minutes before cooking.
Pull out American Lamb Steaks and season thoroughly with salt & black pepper.
Build a fire in your grill or fire pit for direct cooking. Make at medium to medium-high heat.
Place American Lamb Steaks on the grill and let cook for about 4-5 minutes per side or until the internal temperature hits 130-135F for medium rare.
While steaks are cooking, preheat a skillet for the butter over the fire. Add butter to the skillet and cook until it is fully melted.
Pull steaks off grill and brush Herb Butter over the top of them while they rest for 4-5 minutes. Squeeze some extra lemon juice on top, slice into steaks and enjoy!