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Grilled Lamb Steaks with Herbs de Napa

NapaStyle Wine Club Grilled Lamb Steaks with Herbs de Napa NapaStyle Wine Club Grilled Lamb Steaks with Herbs de Napa
About this Recipe
Lamb steaks aren’t in many supermarket meat cases, so you’ll need a friendly butcher to make this dish. But every butcher will know what you mean if you ask to have steaks cut from the top of the leg, using the band saw. It’s the same cut as a ham steak, and like a ham steak, it has a bit of the leg bone in it. Grilled until crusty and medium-rare, these thick steaks make much more satisfying eating than a butterflied boneless leg of lamb. I like to serve them with undressed greens, like watercress, and let the flavorful juices from the meat dress the greens.

If you like to cook, you can have no better friend than a good butcher. Old-fashioned butcher shops are rare these days, but you can probably find a market that has a butcher on staff and get to know him or her. When you need a special cut like these lamb steaks, it helps to have a personal relationship.

Please visit www.napastyle.com for the Potatoes Da Delphina recipe.
Serve with
Domaine Sainte Croix Magneric
Languedoc-Roussillon
Anfra Nero dei Due Mori
Abruzzo
Domaine Aime Minervois
Languedoc-Roussillon
Angelo d'Uva Ricupo Rosso d...
Molise
Domaine La Croix Sainte Eul...
Languedoc-Roussillon
Ingredients
Serves: 4
  • 4 lamb leg steaks, each about 1/2 lb and 3/4 to 1 inch thick
  • splash of red wine vinegar
  • sea salt, preferably gray salt
  • freshly ground black pepper
  • 1 1/2 tbsp Herbs de Napa
  • extra-virgin olive oil
  • 1 or 2 bunches watercress or arugola, thick stems removed, or 1/2 lb baby lettuces
  • 1 lemon, quartered
Directions
Preparation Time: 1 hour
Cooking Time: 6 minutes

Splash the lamb with the wine vinegar and rub it in gently to remove any gamy flavor. Season the lamb with salt, pepper, and Herbs de Napa, crushing the herbs between your fingers as you add them. Rub the lamb all over with olive oil. Let stand at room temperature for 1 hour.

Prepare a medium-hot charcoal fire in a grill, or preheat a gas grill. Grill the lamb steaks on both sides until medium-rare, about 3 minutes per side. Let rest for a few minutes to settle the juices, and then divide the steaks among 4 dinner plates. Add a large cluster of watercress or other green and a lemon wedge to each plate.

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