Chef John's Grilled Lamb Steaks

Name: Chef John's Grilled Lamb Steaks
Total time: 520
Yield: 4
Ingredients: 1 bunch fresh tarragon leaves, torn; 0.5 bunch fresh mint leaves, torn; 2 tablespoons plain yogurt; 1 tablespoon olive oil; 4 cloves garlic, chopped; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 4 center-cut lamb leg steaks, 1 1/2-inch thick; 0.25 cup olive oil; 3 tablespoons sherry vinegar; 2 tablespoons honey; salt and freshly ground black pepper to taste; 2 tablespoons chopped fresh mint; 1 tablespoon olive oil, or as needed; salt and ground black pepper to taste

Recipe by John Mitzewich from allrecipes.com

Dinner 9 Hr. 40 Mins.

Ingredients

4 servings

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1 bunch fresh tarragon leaves, torn
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0.5 bunch fresh mint leaves, torn
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2 tablespoons plain yogurt
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1 tablespoon olive oil
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4 cloves garlic, chopped
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1 teaspoon ground cumin
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1 teaspoon freshly ground black pepper
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4 center-cut lamb leg steaks, 1 1/2-inch thick

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0.25 cup olive oil
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3 tablespoons sherry vinegar
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2 tablespoons honey
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salt and freshly ground black pepper to taste
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2 tablespoons chopped fresh mint
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1 tablespoon olive oil, or as needed
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salt and ground black pepper to taste

Instructions

Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.