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Herby Lamb Steaks

by Sandra Lawson (follow)
Easy (2874)      Dinner (2274)      Lunch (1798)      Quick (1387)      Lamb (64)      Barbecue (39)     
This is a quick and easy recipe that works equally well on a griddle, or outside on a barbecue.

Serve, Gratin Dauphinoise

Preparation Time: 5 minutes
Cooking Time: 5-6 minutes
Makes: 2 servings

2 lamb steaks. I asked my butcher to bone out a small lamb loin, which I divided into two and then sliced through each one horizontally so that it opened out like a book.
Herbs. You can use dried herbes de Provence, a selection of whichever dried herbs you fancy, or even some finely chopped fresh herbs such as oregano and marjoram.
1 chopped clove of garlic.
A little olive oil for drizzling.
A few drops of balsamic vinegar.
Salt and pepper to taste.

Heat the griddle until it is smoking.

Slice through the steaks horizontally so that they open out like a book.

Lamb Steaks

Drizzle the olive oil over the lamb steaks and then scatter with the herbs and chopped garlic.

Lamb Steaks

Put the meat onto the griddle and cook for about 3 minutes, before turning and cooking the other side. The cooking time will depend on how you like your lamb, and on the thickness of the meat.

Lamb Steaks

Serve on plates, drizzled with a few drops of balsamic vinegar.

This works well with Gratin Dauphinoise, and a mixed salad served on the side.

I like this Recipe - 4
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