Grilled Lamb Steaks With Chimichurri

Let's Cook

1. Step 1.

   In a medium bowl, stir together 1 cup packed finely chopped fresh flat-leaf parsley, 2 tablespoons loosely packed finely chopped fresh oregano, 2 minced garlic cloves, 6 tablespoons extra-virgin olive oil, 1/4 cup red wine vinegar, and 1/2 teaspoon red pepper flakes until well combined. Alternatively, add all ingredients to a food processor and pulse until chopped and well combined. Season with salt and pepper to taste. Set the chimichurri aside.

2. Step 2.

   Debone a 4- to 6-pound semi-boneless leg of lamb: using a sharp boning knife, cut down the length of the leg from one end of the bone to the other, cutting through to the bone and following its contour. Carefully cut the meat away from the bone, working as closely as possible to it and running the tip of the knife around and under the bone to loosen the meat. Remove the bone and discard any gristle or connective tissue. Cut the meat lengthwise into three or four equal portions (lamb steaks).

3. Step 3.

   Rub the lamb steaks all over with 1 tablespoon extra-virgin olive oil, then season generously with kosher salt and freshly ground black pepper. Set aside at room temperature for up to 30 minutes while you prepare the grill.

4. Step 4.

   Prepare a grill for direct cooking over medium-high heat (about 400 to 450°F). Brush the grates clean.

5. Step 5.

   Grill the lamb steaks over direct heat with the lid closed until cooked to your preferred doneness, 10 to 15 minutes for medium-rare (130°F), depending on thickness. To ensure even cooking, reposition and flip the steaks a few times during grilling.

6. Step 6.

   Transfer the grilled lamb steaks to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes.

7. Step 7.

   Thinly slice the lamb steaks against the grain and arrange on a warm platter. Top with the chimichurri and serve at once.