05 April 2011

Lamb steak


Boneless leg o' lamb

Fresh, delicious, lamb. For the longest time, I thought I didn't like lamb. When it is improperly seasoned, too old, or overcooked, lamb is truly hideous. It's pretty hard to ruin beef. Beef can be bland or dry, but it really can't taste hideous.

Here's a quick, weekend lamb dish that requires very little preparation, but is quite tasty. I modify it from Seven Fires: Grilling the Argentine Way.
2 lbs butterflied leg of lamb
coarse salt and fresh ground pepper
½ cup dijon mustard
½ cup packed fresh oregano leaves, finely chopped
1 tbsp chopped lemon confit
1 tbsp extra virgin olive oil
Cut the butterflied lamb into 1" thick chunks that make sense as serving sizes. Peel off extra fat and gristle. Cover with a sheet of plastic wrap, and beat those chunks of lamb senseless with a meat tenderizer. It's quite therapeutic to watch the muscle spread and thin out as you whack it. Keep whacking until it's around ½" thick.


Chop the oregano.


Love the smell of that fresh oregano.

Chop the lemon confit.

Lemon confit

Liberally season the lamb with salt and pepper. Slather both sides with mustard. Dust on the oregano and confit.

Lamb steak

Meanwhile, get your grill screaming hot. Really, really hot. As hot as you possibly can.

Place a cast-iron pan over your screaming hot coals for a few minutes. Add the oil to the pan, and sear the lamb three-ish minutes.

Lamb steak

Flip and sear the other side three minutes.

Lamb steak

Remove from heat, and allow five minutes to rest. Serve.

Lamb steak


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