French · Dinner
Grilled Lamb Steak with Herbs
Grilled lamb leg steak seasoned with garlic, rosemary and thyme, cooked over high heat and finished with lemon. Served alongside grilled zucchini and arugula salad, this French-inspired plate relies on herbs and citrus rather than butter or heavy sauce.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
362Calories
38.9gProtein
19.7gFat
6.8gCarbs
3gSugar
2.4gFiber
700mgSodium
132mgChol
7.6gSat Fat
870mgPotassium
95mgCalcium
4.3mgIron
2.4mcgVitamin B12
38mgVitamin C
Goes well with
Côtes du Rhône red wine
local
Herbal infusion (Tisane aux herbes de Provence)
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat lamb leg steak dry, then rub garlic, rosemary, thyme, 0.5 tsp olive oil, salt and pepper on both sides.
2
Marinate
Let the seasoned steak rest at room temperature for 15 minutes.
3
Grill
Heat grill to high and cook steak 3–4 minutes per side until medium with a deep brown crust and springy center.
4
Rest
Transfer steak to plate, rest 5 minutes uncovered, then squeeze lemon over it.
5
Grill
Brush zucchini halves with remaining oil, grill over medium-high heat 3–4 minutes per side until tender and charred.
6
Plate
Arrange rested lamb steak, grilled zucchini, and arugula on plate; serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb leg steak, trimmed of visible fat
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 3 tsp14ml olive oil
- 11 lemon, plus wedges to serve
- 22 small zucchini (about 120g), halved lengthwise
- 2 cup40g arugula
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
