Grilled Lamb Steaks with Chile-Mint Salsa

ACTIVE: 30 MIN
TOTAL TIME: 1 HR 30 MIN
SERVINGS: 4

In a country where sheep outnumber people 12 to one, it's not surprising that leg of lamb is the most popular thing to barbecue. For weeknights, these lamb steaks are a quick and easy alternative.

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3 tablespoons fresh lime juice, plus 1 teaspoon finely grated lime zest
1 tablespoon sugar
2 tablespoons Asian fish sauce
2 jalapeños, seeded and minced
2 tablespoons canola oil, plus more for the grill
1/2 cup packed mint leaves, plus 2 tablespoons finely chopped mint
1 scallion, finely chopped
2 large garlic cloves, minced
1 teaspoon mild honey
Four 8-ounce lamb leg steaks, cut 1/2 to 3/4 inch thick
Salt and freshly ground pepper

In a small bowl, mix the lime juice and zest with the sugar, 1 tablespoon of the fish sauce and one half of the minced jalapeños. Stir to dissolve the sugar, then stir the oil into the salsa.
In a small saucepan of boiling water, blanch the mint leaves just until wilted. Drain, refresh under cold water and drain again. Squeeze the mint dry, then mince; stir into the salsa with the scallion.
In a small bowl, mix the remaining 1 tablespoon of fish sauce, 2 tablespoons of mint and half of the jalapeños with the garlic and honey. Spread over the lamb steaks and refrigerate for 1 hour.
Light a grill; lightly oil the grate. Season the lamb with salt and pepper. Grill the steaks over a medium-hot fire, turning once, until browned, about 8 minutes for medium. Serve with the salsa.

Suggested Pairing

An acerbic, herbaceous Cabernet-Merlot blend complements the grilled lamb and tangy salsa. Look for one from New Zealand.

Grilled Lamb Steaks with Chile-Mint Salsa

Suggested Pairing

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