Grilled Lamb Steaks

Posted March 19, 2002 10:00 pm

Grilled Lamb Steaks
4 lamb steaks, 14 ounces each, see note
1/2 cup of minced, chopped herbs, such as basil, mint, rosemary, chives, parsley, thyme and lavender
1 tablespoon minced garlic
2 tablespoon extra virgin olive oil
Salt
Black Ground Pepper
Olive Oil
4 sprigs rosemary
The day before serving: Chop and combine all herbs with olive oil and garlic. Rub lamb steaks with the mixture, cover and refrigerate overnight.
The day of serving: Brings steaks to room temperature. Season with salt and pepper and grill over wood burning grill. Be sure to eliminate excess olive oil and herbs before grilling. Grill to desired doneness.
Place steak on warm serving plate, garnish with sprig of rosemary, potato gratin and tomato.
Serves four.
Cook's note: Ask your butcher to cut steaks keeping the bone in the middle.
Editor's note: This recipe gives you a restaurant-sized portion; those with smaller appetites will find this can serve six to eight.
Nutrition values per serving: 1,180 calories, 82 g fat, 0 g carbohydrates, 0 g fiber, 104 g protein, 394 mg cholesterol, 310 mg sodium.
Chef Jean Joho, Brasserie Jo, Chicago

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