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Grilled Lamb Steaks Aux Herbes The New York Times Magazine May 25, 1969 Yield: 8 - 12 servings 1 six lb. leg of lamb, boned Salt and freshly ground pepper 1 large onion, thinly sliced into rings 4 sprigs fresh thyme or 1 Tbsp. dried 4 sprigs fresh rosemary or 1 Tbsp. dried 6 sprigs fresh parsley Rind of 1 lemon 2 bay leaves, broken 1 or 2 cloves garlic, finely minced 1 cup olive oil ¾ cup wine vinegar Have the lamb boned and tied securely at four or five intervals with string. Use a sharp knife and cut between the strings to make four or five steaks, each about 1½ or 2 inches thick. In any event, when the steaks are prepared, they should be tied with string. Place the steaks in one layer in a flat container. Combine the remaining ingredients and pour the mixture over and around the meat. Cover and let stand an hour or so. Grill the steaks over hot charcoal, turning carefully, once or twice, and cook to the desired degree of doneness. Serve, if desired, with melted butter and lemon wedges. NOTE: See also: Pork en Brochette and Grilled Beef. |
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