Mark Araxs Marinated Lamb Recipes

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MARK ARAX'S MARINATED LAMB



Mark Arax's Marinated Lamb image

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Number Of Ingredients 7

4 lamb-leg steaks, 6 to 8 ounces each
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar, preferably aged 15 years or more
4 tablespoons chopped rosemary

Steps:

  • Place steaks in a nonreactive baking dish. Rub each steak with ¼ teaspoon kosher salt, ¼ teaspoon black pepper and a shy ¼ teaspoon garlic powder. Drizzle each steak with 1 tablespoon extra-virgin olive oil and 1 tablespoon balsamic vinegar. Then sprinkle 1 tablespoon rosemary over each steak on both sides. Rub the spices, olive oil, vinegar and rosemary all over the meat. Cover and refrigerate overnight.
  • Remove the lamb from the refrigerator 30 minutes before cooking. Heat a grill until very hot. Grill steaks for 3 to 4 minutes on each side for medium-rare. Let rest for a few minutes before slicing thinly on the diagonal. Serve immediately.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 269 milligrams, Sugar 1 gram

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