2 cloves of garlic crushed
4 (225g/8oz) lamb steaks
4 tablespoons olive oil
3 rosemary sprigs chopped
salt & freshly ground black pepper
rosemary sprigs to garnish
- Rub the garlic into the steaks and place in a shallow ovenproof dish. Cover with the oil and leave to marinate for at least 24 hours, covered.
- Heat a grill to very hot. Sprinkle the steaks with the rosemary and seasoning to taste.
- Grill quickly on both sides for 6-8 minutes, or until the meat is brown on the outside but barely pink inside.
- Serve at once garnished with rosemary sprigs and accompany with new potatoes and a cucumber and radish salad.
Lamb is also delicious marinated in a mint mixture. Combine 1 tablespoon white wine vinegar with 6 tablespoons natural yogurt and 4 tablespoons finely chopped mint. Season to taste and use to marinate the lamb steaks. Cook as above.
Hint: Instead of getting the shoulder boned and rolled try getting it cut into steaks.