Grilled Lamb Steaks with Red Wine Vinegar & Honey Marinade
Marinated Lamb Steaks
Equipment
- 1 grill, charcoal
- 1 bag, zip top, gallon size
- 1 whisk
Ingredients
- 4 fluid ounces vinegar, red wine
- 2 ounces honey, local interesting flavor
- 1 sprig rosemary, fresh
- 6 each garlic, fresh, cloves
- 1 tsp pepper, black, fresh cracked
- 1 tsp salt, kosher
- 1 ea steak, lamb, leg (Roughly 10 ounce)
Instructions
- Peel and crush your garlic as you see fit.6 each garlic, fresh, cloves
- Go to the patio and pick some fresh rosemary. Be sure to wash it thoroughly because cats. Strip off the leaves, crushing them in your fingers1 sprig rosemary, fresh
- Whisk together everything except 1 ounce of honey and the lamb of course. You can't really whisk meat. That's just nuts.4 fluid ounces vinegar, red wine, 2 ounces honey, local interesting flavor, 1 tsp pepper, black, fresh cracked, 1 tsp salt, kosher
- Taste your marinade. You are looking for a balance acid and sweet. If your marinade needs it, add some of the leftover honey.2 ounces honey, local interesting flavor
- Place your lamb steak into a the zip top bag. Pour in your marinade. Toss it around for a bit.
- Get as much air out the bag as you can and seal it. Stick the bag into something that doesn't leak because nothing makes a bag leak quite like not putting it into something leak proof and popping it into the fridge.
- Refrigerate for a couple of hours.
- Remove from marinade and dry off the steak.
- Grill to your desired level of doneness.
Notes
When I did this, I added cherry wood because I like smoke on my grilled meat and I foolishly thought the cherry would be nice with the vinegar. It was way too much astringent for my taste.
If you add wood chips to your charcoal for smoke, go for something less distinct like hickory.
Nutrition
Serving: 1steakCalories: 500kcal
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