This recipe is quick, easy and fail safe. Great on the BBQ and as an accompaniment to a healthy salad.
- 6 lamb steaks
- 4 garlic cloves – crushed
- 1/3 cup of good quality olive oil
- 1 lemon – juiced
- 3 tsp salt
- 3 tsp white pepper
- BBQ, griddle pan or frying pan.
- Container to marinate meat in. Ensure it won’t react with the lemon juice (i.e. use glass or good quality plastic).
- Measuring cup
- Garlic crusher
- Place steaks into container and add all ingredients.
- Coat well and allow to marinate for at least 10 minutes. Ideally 30 minutes.
- During marinating time, move steaks around so they are all regularly coated in the marinade. You will notice the meat discolours and looks like it is cooking, this is the lemon juice “cooking” the meat.
- Before cooking, let meat reach room temperature. This will ensure it is more tender when cooked.
- Heat BBQ or pan and cook lamb. Don’t over cook.
- Remove from heat and allow to rest, covered in foil for 5 minutes. This ensures the meat stays tender and juicy.
Slice steaks into strips and serve. See below for serving suggestions.
Variations and science stuff
- Add chopped parsley or fresh chopped oregano to marinade for a difference.
- Serving suggestion 1: serve on quinoa salad with pomegranate and rocket.
- Serving suggestion 2: make a dipping sauce from equal parts goat’s cheese and natural yoghurt.
- Serving suggestion 3: for tasty Hors d’oeuvre, grab small savory tart shells and fill with chopped cherry tomatoes and sliced lamb. Top with natural yoghurt and goat’s cheese.
- Why does lemon “cook” the meat?
- Why allow your meat to reach room temperature before cooking?
- Why rest your meat before cooking?