Grilled Lamb Steak

Name: Grilled Lamb Steak (Coscia Marinata alla Griglia)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 slices of lamb cut from the leg where the bone is quite thin, each slice weighing about 175 g (6 oz); 1 tbsp each of chopped fresh rosemary, marjoram, flat-leaf parsley and chives; 1 tbsp each of chopped fresh rosemary, marjoram, flat-leaf parsley and chives; 1 tbsp each of chopped fresh rosemary, marjoram, flat-leaf parsley and chives; 1 tbsp each of chopped fresh rosemary, marjoram, flat-leaf parsley and chives; 6 tbsp olive oil; juice of 2 lemons; salt and pepper to taste; salt and pepper to taste

Coscia Marinata alla Griglia

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘A good lamb steak cooked over a charcoal grill has an exquisite taste. The meat for this dish needs to be prepared the day before to allow it to become more tender and to absorb all the flavours.’

Ingredients

4 slices of lamb cut from the leg where the bone is quite thin, each slice weighing about 175 g (6 oz)

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Prepare the marinade by mixing together the chopped herbs with the oil, lemon juice, salt and pepper to taste. Spoon the marinade on to each of the steaks and place them stacked one on top of the other in a small dish. Leave the lamb to marinate in a larder or refrigerator overnight.

The next day, cook the steaks, without any further preparation, on a charcoal grill. They will cook very