Recipe for four
4 thick lamb steaks (leg)
3 tablespoons yogurt
2 tablespoons olive oil
4 cloves garlic, thickly chopped
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1 cup fresh mint leaves, torn
1/2 teaspoon salt
2 teaspoons honey
3 teaspoons balsamic vinegar
1/3 cup olive oil
A handful fresh mint, thinly chopped
salt and fresh ground black pepper to taste
Place the steaks in a large bowl and add yogurt, olive oil, garlic, cumin, black pepper, fresh mint, and salt. Mix using hands until meat well coated. Cover and refrigerate for at least 8 hours.
To prepare the vinaigrette add all the vinaigrette ingredients in a bowl and whisk until well mixed. Cover and refrigerate.
Remove the steaks from refrigerator and scrape off garlic and fresh mint. Preheat the grill (charcoal/gas/electric) to high heat. Grill the meat on both sides until cooked outside but tender and moist internally.
Remove the meat from grill and place on a large platter. Immediately pour over the steaks enough vinaigrette. Cover with an aluminium foil and let stand for 8-10 minutes before serving.
Serve with fresh salad and pita bread. Enjoy!