HERB-GRILLED AUSTRALIAN LAMB RIBEYE

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • Ingredients
  • • 1/2 bunch rosemary, chopped fine
  • • 2 tbsp. marjoram, chopped fine
  • • 1/2 tbsp. Cumin
  • • 1 tbsp. Fennel Seed, ground and toasted
  • • 1/2 tbsp. black cardomom, ground
  • • 4 cloves garlic, toasted in olive oil and chopped fine
  • • 3 tbsp. bunch parsley, chopped fine
  • • 8 ounces olive oil
  • • 1 tbsp. black pepper
  • • 2 tbsp. Kosher salt
  • • 1 tsp. Balsamic vinegar
  • • 2 (1 1/4-inch-thick) Australian Lamb rib-eye steaks (16 oz. each)

Directions

  • Blanch rosemary, marjoram and parsley in salted boiling water and immediately submerge in ice water. Pat the herbs dry and set aside.
  • Place the remaining ingredients (except for the lamb) in a saute pan and simmer for 4 minutes on high or until fragrant. Place all ingredients in a blender and puree until smooth.
  • Marinate the Australian lamb ribeye for 4 to 6 hours.
  • Grill the lamb for 4 minutes on each side and allow 2 minutes for the meat to rest before serving. Enjoy!

Notes

Categories: Lamb/Sheep  Main Dish 

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