Lamb steaks Catalan with gremolata

Barbecue paradise, for me, consists of garlicky, slightly charred lamb steaks: heady with rosemary, sizzling on the outside and pink in the middle. But you can cook them on a really hot griddle or teppanyaki, or in a heavy frying pan. Get the butcher to cut the steaks from the heavy end of the leg, straight across the grain of the meat, either in round steaks with the bone in the middle, or half steaks without the bone. The main thing is that they should be at least half an inch thick.