Lamb steaks Catalan with gremolata

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

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.

Ingredients

  • 3 garlic cloves, crushed
  • 3 sprigs of rosemary, leaves picked and finely chopped
  • 3 tbsp olive oil
  • salt and pepper to season
  • 4 lamb steaks on the bone, about 1.5cm (¾ in) thick
  • vegetable oil for greasing

For the gremolata

  • 2 tbsp flat-leaf parsley leaves, chopped
  • finely grated zest and juice of 1 lemon
  • 2 fat garlic cloves, crushed
  • 2 tbsp olive oil plus extra for greasing
  • ½ tsp salt
  • ½ tsp black pepper

Method

  1. Mix the garlic, rosemary, olive oil in a bowl, season with salt and pepper and add the lamb steaks. Cover the meat well and leave to marinate overnight or for at least an hour in the fridge.
  2. Meanwhile, make the gremolata by simply combining the ingredients.
  3. Dip a screw of kitchen paper in oil and use to grease a griddle pan or heavy frying pan. Get this really hot, then add the lamb steaks, along with any marinade that sticks to them. Griddle the steaks for 3–4 minutes without moving them (shifting them about spoils the griddle marks, and constantly lifting them to peer at the undersides allows them to cool and prevents them browning). When the tops of the steaks begin to look moist because the juices are being forced up through the meat, turn them over to grill the other side for a few minutes. If you want medium-rare meat, the steak should feel firm but not rigid when pressed with a finger or tongs.
  4. Remove from the heat and allow to rest for a few minutes. Serve with the gremolata.