Grilled Lamb Steaks With Mint Honey Vinaigrette

Lamb Leg Steak
Huw Jones/Photolibrary/Getty Images
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
467 Calories
34g Fat
18g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 467
% Daily Value*
Total Fat 34g 44%
Saturated Fat 9g 47%
Cholesterol 82mg 27%
Sodium 650mg 28%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 2%
Total Sugars 14g
Protein 22g
Vitamin C 3mg 17%
Calcium 47mg 4%
Iron 3mg 16%
Potassium 333mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This grilled lamb recipe features thick steaks cut from the leg, first, it's marinated, then it's grilled. Then it's topped with a simple but memorable minted honey vinaigrette that enhances the lamb's rich flavor.


For the Lamb:

  • 4 lamb steaks, about 1 1/2-inch thick

  • 2 tablespoons plain yogurt

  • 1 tablespoon olive oil

  • 4 garlic cloves, chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons fresh tarragon, chopped

  • 2 tablespoons fresh mint, chopped

  • 1 tablespoon fresh rosemary, chopped

  • Salt, to taste

For the Vinaigrette:

  • 2 tablespoons honey

  • 2 tablespoons sherry vinegar

  • 1/4 cup olive oil

  • 2 tablespoons fresh mint, chopped

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. In a large baking dish, combine the yogurt, olive oil, garlic, cumin, pepper, tarragon, mint, and rosemary. Mix well and add the lamb steaks, tossing to coat. Once evenly coated, cover and refrigerate for at least 4 hours. Lamb steaks may be marinated overnight.

  2. Add the vinaigrette ingredients to a bowl and whisk to combine; reserve

  3. Preheat your grill or grill pan. Remove steaks from marinade, scrape off the garlic and herbs, lightly oil and salt both sides generously. Grill about 5-6 minutes per side for medium-rare (will vary depending on thickness). Let rest for 5 minutes before serving.

  4. Serve with the minted honey vinaigrette spooned over the top.