This delicious piece of lamb was a present form a friend, who got it at a local farm. For a while it sat in my freezer while I was thinking of some fancy way to prepare it. Finally I just decided that the simple old school way of rosemary and garlic, would probably be the one, to let the full flavor of the meat really shine. If I had a gas BBQ I might have used it to grill the steaks, because I made them on a regular week night when dinner for the husband and I is usually prepared in less than 20 min. I made under the broiler instead, and I think that for the amount of effort, I still managed to produce a 5 star dinner!
Broiled Lamb Shoulder Steaks
Author: Vivica Menegaz
Garlic and rosemary are some of lamb's best friends! Here the flavors from the marinade come to life under the broiler in a mouth-watering combination!
Ingredients
- 2 organic lamb shoulder steaks, on the bone
- 1 organic garlic clove
- 1 sprig of fresh rosemary
- organic olive oil
- sea salt
- fresh ground black pepper
Instructions
- The previous day rub steaks with a bit of salt, then with olive oil.
- Place in a glass container together with the rosemary, and the smashed garlic.
- Marinate for at least 12 hours.
- take the steaks out of the fridge and let sit until they reach room temperature.
- heat the broiler at high.
- Place lamb steaks on oven pan, or pyrex.
- Cook for a bout 5 to 7 min per side, depending on thickness of steak and desired doneness.
- Serve immediately with a mixed green salad.
