If you enjoy a steak on the grill, you will love this alternative to beef. Rubbing lamb with a combination of fresh and dry herbs and spices, helps it cook up beautifully on the grill. To include delicious complimentary flavors, we added simple sautéed mint glazed vegetables and a parsley sauce created in a blender in just minutes. If you don’t see lamb leg steaks at the meat counter, ask your butcher to cut three-quarter inch steaks from the upper portion of the leg.

Grilled Lamb Steaks With Parsley Sauce
4 ¾” thick, 6-7 ounce lamb steaks

1 tablespoon coriander seeds, crushed or ground
1 tablespoon fennel seeds, crushed or ground
2 tablespoons fresh rosemary leaves, crushed or finely chopped
½ teaspoon garlic powder
¼ teaspoon fresh ground pepper
1 tablespoon kosher salt
¼ cup olive oil

Parsley sauce
¼ cup fresh parsley
1 tablespoon rosemary
1 tablespoon lemon zest
3 cloves of garlic, minced
¼ cup olive oil

Removed the steaks from the refrigerator. Crush with a mortar and pestle, or grind with a spice grinder, the coriander, fennel, and rosemary. Thoroughly combine with the garlic, pepper, and salt in a small bowl. Drizzle in the olive oil, mixing to make a thick paste. Rub both sides of the steaks with the paste and rest the steaks at room temperature for one hour. Prepare a grill to high heat then add the steaks and cook for 4-5 minute per side or to medium rare, 145˚ F. Remove from the grill, cover with foil, and rest the steaks for 15 minutes before serving with the sauce. Makes 4 servings.

To make the sauce:
Combine the parsley, rosemary, lemon juice, and garlic in a blender. Pulse until finely chopped and then stream in the olive oil and blend until combined. Serve with the lamb steaks.

Mint Syrup for Carrots & Potatoes
½ cup sugar
½ cup fresh mint leaves

In a saucepan over medium heat add the sugar with ½ cup water. Bring to a simmer and stir until the sugar melts into the water. Remove from the heat and add the mint leaves; set aside to cool about 30 minutes. When the sauce has cooled, strain the syrup through a fine-mesh sieve into a clean container to remove the mint. Set aside.

Mint Glazed Carrots
3 tablespoons butter
12 peeled small carrots
3 tablespoons lemon juice
¼ cup mint simple syrup
kosher salt
fresh ground pepper

Over medium heat, melt the butter in a 12” sauté pan. Add the carrots, lemon, mint simple syrup, and 1 teaspoon salt. Cook until fork tender, then increase the heat to simmer all the liquid away while turning the carrots until caramelized and lightly browned in spots. Season to taste with more salt and pepper. Serve with the lamb steaks.

Mint Glazed Potatoes
1 pound baby potatoes
2 tablespoons butter
2 tablespoons mint syrup
Kosher salt

Scrub the potatoes clean, put them in a pot, and cover with 2-inches of water. Add 2 tablespoons of salt and bring the water to a boil. Turn down the heat to a gentle simmer and boil until the potatoes are easily pierced with a small thin knife. When cooked, strain and allow the moisture to evaporate off the surface of the potatoes.

Heat a sauté pan over medium-high heat until hot; add the butter and melt. Add the mint syrup and cook until reduced about 5 minutes. Add the potatoes and cook, gently turning occasionally until all the liquid is gone and potatoes are turning golden. Sprinkle with more salt and serve with the lamb steaks.