Mark Arax’s Marinated Lamb
- Total Time
- 45 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4lamb-leg steaks, 6 to 8 ounces each
- 1teaspoon kosher salt
- 1teaspoon freshly ground black pepper
- 1teaspoon garlic powder
- ¼cup extra-virgin olive oil
- ¼cup balsamic vinegar, preferably aged 15 years or more
- 4tablespoons chopped rosemary
Nutritional analysis per serving (8 servings)
277 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 19 grams protein; 269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place steaks in a nonreactive baking dish. Rub each steak with ¼ teaspoon kosher salt, ¼ teaspoon black pepper and a shy ¼ teaspoon garlic powder. Drizzle each steak with 1 tablespoon extra-virgin olive oil and 1 tablespoon balsamic vinegar. Then sprinkle 1 tablespoon rosemary over each steak on both sides. Rub the spices, olive oil, vinegar and rosemary all over the meat. Cover and refrigerate overnight.
- Step 2
Remove the lamb from the refrigerator 30 minutes before cooking. Heat a grill until very hot. Grill steaks for 3 to 4 minutes on each side for medium-rare. Let rest for a few minutes before slicing thinly on the diagonal. Serve immediately.
Private Notes
Comments
Don't be fooled by the simplicity of this recipe. With good quality lamb the results are delicious.
I'll echo Nan's comment. Don't be fooled that such a simple recipe can deliver such simply delicious results. Keeper!
Delicious and so simple I followed the recipe as written.
I baked it in the oven but the flavor wasn’t super strong. The lamb was tasty but needed a sauce to go with
Using aged balsamic vinegar as part of the marinade brought out a wonderful depth of flavor in the lamb. I followed the recipe, with some seasoning variation to taste, and baked the steaks in the oven at 400 degrees for 30 min. They were well done and tender. I’lI reduce the time by 5 or 10 mins next time. Thanks for this recipe!
Excellent, but it takes a lot of time to trim all the fat off a boned leg of lamb.
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