Lamb steaks are a super alternative to lamb chops; they are meatier and they really benefit from marinating. Rosemary and garlic are well known as a perfect match for tender lamb – the extra ingredients in the marinade here add a special twist to a classic combination.
- 4 lamb steaks
- 125ml dry white wine
- 2 cloves garlic, crushed
- ¼ cup coarsely chopped rosemary
- ¼ cup coarsely chopped parsley
- 2 tbsps soy sauce
- 1 tbsp brown sugar
Mix wine, garlic, mint, parsley, soy sauce and brown sugar in a large bowl. Toss the lamb steaks in the mixture.
Cover and refrigerate for 3 hours or, preferably, overnight.
Place the steaks under a hot grill or on a barbecue until browned, and cook as desired. Allow to relax in a warm place for five minutes before serving.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers