all summed up in the name, barbecue minted lamb steak. Freshly chopped mint and
lamb have an affinity with each other and naturally go together, which is
probably the reason why they are often seen together in so many recipes. Add to
that some yogurt as a foundation to marinate it in and you have the basis of a mouth-watering
Lamb, mint and yogurt together in the same recipe always
remind me of vacationing in Greece and so why not make the marinade with natural
Greek yogurt. Add to that some fresh garlic, spices and a few other ingredients
and you’re going to make your steaks amazingly tender and tasty; and you only need to marinate the meat
for a couple of hours.
Lamb may not the cheapest of meats but, hey, sometimes we
need to treat ourselves and I think it makes a great change from the usual
pork, beef and chicken.
This recipe is for lamb steak but you can also use lamb
chops, just adjust the cooking times to suit. The marinade remains the same, as
well as the time to marinate.
The cooking time is really fast for this recipe as well so
you’ll be eating it soon after you put it on the grill. Anyway, enough talking
about it, here’s the recipe for barbecue lamb steak.
Preparation time: 10 minutes
Marinade time: 120 minutes
Cooking time: 14 minutes
- 6 lamb steaks, about 6 ounces (175g) each
- 5 fl ounces (150ml) natural Greek yogurt
- 2 garlic cloves, finely chopped
- 1 tablespoon of grated fresh root ginger
- 1/4 teaspoon of coriander seeds, crushed
- salt and freshly ground pepper
- 2 tablespoons of olive oil
- 1 tablespoon of fresh orange juice
- 1 teaspoon of walnut oil
- 2 tablespoons of fresh chopped mint
- Place the steaks in a large, shallow, non-metallic dish.
- Mix together the
garlic, ginger, coriander seeds, and half the yogurt together in a bowl and season
with salt and pepper. Pour your marinade
mixture over the steaks and evenly coat them; turn steaks to ensure that they
are covered with the marinade on both sides. Cover with cling film and place in
a refrigerator for 2 hours, turning every 30 minutes or so.
- Pour the remaining yoghurt in a bowl and add half the
olive oil, the orange juice, walnut oil and freshly chopped mint. Fold the
yogurt mixture by hand until well blended and then season with salt and freshly
ground pepper to taste. Pout into a pourable container then cover the mixture with
cling film and refrigerate until ready to use.
- Take the steaks out of the fridge about 20 minutes before
cooking. Remove the steaks from the marinade, remove any excess marinade and
leave indoors at room temperature for the remainder of the 20 minutes. Discard
the marinade. Brush the steaks with the
remaining olive oil and grill over medium hot coals for 5 to 7 minutes on each
side until cooked through.
- Serve your barbecue minted lamb steak immediately with
the minted yoghurt from the fridge.
- If you like, you can make shallow cuts on both sides of the steaks
prior to marinating and this will enable the marinade to infuse deeper into the
meat and add more flavour.
I hope that you enjoy this barbecue minted lamb steak recipe and
if you’d like to leave any feedback, good or bad, or you have a suggestion,
please do so.
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