Coscia Marinata Griglia
Grilled Lamb Steak
A good lamb steak cooked over a charcoal grill has an exquisite taste. The meat for this dish needs to be prepared the day before to allow it to become tender and to absorb all the flavours.
Serves 4
4 slices of lamb cut from the leg where the bone is quite thin, each slice weighing about 175g (6 oz) Marinade
1 tbsp each of chopped fresh rosemary, marjoram, flat-leaf parsley and chives
6 tbsp olive oil
Juice of 2 lemons
Salt and pepper to taste
Prepare the marinade by mixing together the chopped herbs with the oil, lemon juice, salt and pepper to taste. Spoon the marinade on to each of the steaks and place them stacked one on top of the other in a small dish. Leave the lamb to marinate in a larder or refrigerator overnight.
The next day, cook the steaks, without any further preparation, on a charcoal grill. They will cook very quickly and be deliciously tender. Serve with a tomato, onion and basil salad or with a French bean salad.
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