Grilled Lamb Blade Steak with Garlic Herb Marinade

Ingredients (Serves 2–4)

• 2 lamb blade steaks (about ¾–1 inch thick)

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)

• 1 tablespoon fresh thyme, finely chopped (or 1 tsp dried)

• 1 teaspoon lemon zest

• 2 tablespoons lemon juice

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• Optional: pinch of red pepper flakes

Instructions

1. Marinate the Lamb

   • In a bowl, whisk together olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using).

   • Place lamb steaks in a shallow dish or zip-top bag and pour marinade over them. Turn to coat.

   • Cover and refrigerate for at least 1 hour, preferably 4–6 hours. Bring to room temperature before grilling.

2. Preheat the Grill

   • Heat your grill to medium-high (about 400–450°F). Clean and oil the grates.

3. Grill the Steaks

   • Remove lamb from marinade and let excess drip off.

   • Grill lamb blade steaks for about 4–5 minutes per side for medium-rare, or until internal temperature reaches 135°F.

   • Adjust time for desired doneness:

     • Rare: 125°F

     • Medium-rare: 135°F

     • Medium: 145°F

4. Rest and Serve

   • Let steaks rest for 5 minutes before slicing. This helps retain juices.

   • Serve with a squeeze of lemon and your favorite summer sides—grilled veggies, herbed potatoes, or a simple cucumber salad.