Mustard-and-rosemary-crusted lamb steaks

Once I discovered how easy it is to cook lamb leg steaks on the grill, I tried all sorts of rubs and pastes for different flavor profiles. Here’s another terrific preparation. Serve the steaks with Quick-Grilled Ratatouille or Cherry Tomato Skewers with Fresh Basil, both recipes featured in my cookbook, Grill Every Day. These steaks are so fast to prepare, you’ll even have time to make one of the Treasured Sides. Grill-Roasted New Potatoes (recipe follows) or Israeli Couscous with Zucchini, Red Bell Pepper, and Parsley are good choices.


Serves 4


4 (about 9 ounces each) lamb leg steaks 1 inch thick
Kosher or sea salt
Freshly ground pepper
1/4 cup Dijon mustard
4 teaspoons fresh rosemary finely minced


Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

Remove the steaks from the refrigerator 20 to 30 minutes before grilling and place them on a large, rimmed baking sheet. Liberally season the steaks on both sides with salt and pepper. In a small bowl, combine the mustard and rosemary. Generously brush the steaks on both sides with the mustard mixture.

Oil the grill grate. Place the steaks directly over the hot fire. Grill the steaks on one side, 4 minutes for rare or 6 minutes for medium-rare. Turn and cook for 4 minutes more, or until an instant-read thermometer registers 120ºF for rare or 130º to 135ºF for medium-rare.

Remove the steaks from the grill and let rest for 5 minutes before serving.