How to Cook American Lamb
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For the Lamb:
● 1½ pounds American lamb leg steaks
● 2 tablespoons olive oil
● 2 tablespoons fresh lemon juice
● 2 garlic cloves, finely grated
● 1 teaspoon Dijon mustard
● 1 teaspoon kosher salt
● ¼ teaspoon freshly ground black pepper
For the Yogurt Dill Dressing:
● ¾ cup plain Greek yogurt
● 2 tablespoons fresh lemon juice
● 1 tablespoon olive oil
● 1 tablespoon finely chopped fresh dill
● 1 small garlic clove, finely grated
● ¼ teaspoon kosher salt
● 2–3 tablespoons water, as needed
For the Salad:
● 2 medium zucchini, sliced lengthwise into ¼-inch-thick planks
● 1 tablespoon olive oil
● ½ teaspoon kosher salt
● 5 ounces baby arugula
● 8 fresh figs, quartered
● ½ cup walnuts, toasted and roughly chopped
● Fresh lemon juice, for finishing
● Flaky sea salt
● Freshly ground black pepper
1. Marinate the lamb:
In a shallow dish or resealable bag, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, and black pepper. Add the American lamb steaks and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Make the dressing:
Whisk together the Greek yogurt, lemon juice, olive oil, dill, garlic, and salt. Add water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust the seasoning as needed. Refrigerate until ready to use.
3. Grill the zucchini:
Heat a grill or grill pan over medium-high heat. Toss the zucchini with the olive oil and salt. Grill for 2–3 minutes per side, until tender and lightly charred.
4. Grill the lamb:
Remove the lamb from the marinade and gently wipe off any excess, leaving the lamb coated but not dripping. Pat dry if necessary. Heat a grill or grill pan over high heat. Grill the lamb steaks for about 3–4 minutes per side, depending on thickness, until deeply browned and charred on the outside and the lamb reaches 145ºF. Transfer to a cutting board and let rest for 5 minutes. After resting, slice the lamb thinly.
5. Assemble the salad:
Arrange the arugula on a large platter or divide among four plates. Layer the grilled zucchini, fresh figs, and toasted walnuts over the greens. Arrange the sliced lamb over the top.
6. Finish and serve:
Drizzle generously with the yogurt dill dressing. Finish with a squeeze of lemon juice, freshly ground black pepper, and a light sprinkle of flaky sea salt.
