Equipment
Ingredients
Lamb and Marinade
- 400 g lamb leg steaks, patted dry
- 30 ml olive oil
- 2 garlic, minced
- 5 g fresh rosemary, finely chopped
- 4 g salt
- 2 g black pepper, freshly cracked
Chargrilled Broccoli
- 1 broccoli, cut into large florets
- 15 ml olive oil
- 2 g salt
- ½ lemon, juiced
Nutrition (per serving)
Method
In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the lamb steaks and coat them thoroughly. Leave to marinate at room temperature for 20 minutes. Always wash hands thoroughly after handling raw meat to prevent cross-contamination.
In a separate mixing bowl, toss the broccoli florets with olive oil and salt until evenly coated.
Preheat the grill to high heat, approximately 260 C / 500 F.
Using tongs, place the broccoli florets on the hot grill. Cook for 6 to 8 minutes, turning occasionally, until the stalks are tender-crisp and the edges are deeply charred. Transfer back to the bowl and immediately toss with the fresh lemon juice.
Place the marinated lamb steaks on the grill. Cook for 3 to 4 minutes per side for medium-rare, or until a meat thermometer inserted into the thickest part reads 57 C / 135 F.
Transfer the lamb steaks to a cutting board and let them rest undisturbed for 5 minutes. Serve warm alongside the lemony chargrilled broccoli.
Chef's Notes
- For the best crust on your lamb, ensure the surface of the meat is completely dry before applying the oil-based marinade.
- Leaving the broccoli in larger florets prevents them from falling through the grill grates and allows for a superior char-to-steam ratio.
- Carryover cooking will raise the lamb's internal temperature by 2 to 3 degrees as it rests. Pull the steaks off the grill slightly before reaching your absolute target temperature.
- If your garlic burns easily on the grill, you can substitute the fresh minced garlic in the marinade with garlic powder.
Storage
Refrigerator: 3 days — Store lamb and broccoli in separate airtight containers.
Freezer: 1 month — Freeze lamb only. Broccoli will become mushy upon thawing.
Reheating: Reheat lamb gently in an oven at 150 C / 300 F to avoid overcooking. Broccoli can be quickly flash-heated in a hot skillet.
