Recipe Provided By"Two Purple Figs"
- 1 whole leg of American lamb, (cut into 3/4-inch thick slices)
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 2 tablespoons onion flakes
- 2 tablespoons olive oil
- 3-4 tablespoons fresh oregano and rosemary minced
For the Herb Butter:
- 1/3 cup melted butter
- 1/4 teaspoon each salt and pepper
- 1 tablespoon onion flakes
- 3 tablespoon minced herbs
- Zest of 1 lemon
- 1 teaspoon chili flakes
Preheat the grill to medium high.
Pat-dry the steaks and season liberally on all sides with salt, pepper, onions flakes, herbs and a drizzle of olive oil.
Chill the steaks for an hour.
In the meantime, mix all herb butter ingredients and set aside.
Place the steaks on the grill and wait 3-4 minutes before flipping them. Flip and cook for another 3-4 minutes.
Make sure the temperature registers 140 degrees F internal on the steaks, at that point remove them from the grill.
Drizzle the herb butter evenly over the steaks and cover for 4-5 minutes before serving.
Serve and enjoy with your favorite side dishes!
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest