- Serves: 4-6
- Cook Time: 10 minutes
- Prep Time: 10 minutes plus overnight marinating and 10 minutes resting
- Effort: easy
- 3 garlic cloves
- 3 tbsp sea salt
- 1 bunches dill, finely chopped with stalks
- 6 tbsp olive oil, plus extra to drizzle
- 2 lemons, finely grated zest and juice
- 1 kg boneless leg of lamb, cut into steaks - follow the natural seams in the boneless joint and cut into pieces. You will end up with about 4.
Tips and Suggestions
This is also delicious served with flatbread and Greek yogurt or labneh, a Middle Eastern soft cream cheese.
To create a different flavour you can vary the marinade ingredients, for example oregano also compliments as do tarragon and mint.
1. Pound the garlic and sea salt using a pestle and mortar to form a paste. Transfer to a bowl and mix with the dill, olive oil, lemon zest and juice.
2. Trim each lamb steak of excess fat and remove any visible sinew. Smear the garlic paste all over the lamb and leave to marinate for at least 3 hours or preferably overnight in the fridge.
3. Before cooking, bring the lamb back up to room temperature to ensure it cooks evenly.
4. Preheat a griddle or barbecue. Drain and lift the meat out of the marinade and shake off and set aside any excess. Place the lamb on the hot griddle or barbecue and cook for about 5 minutes on each side. You can use the excess marinade to baste the lamb whilst its cooking. Set the lamb aside for 10 minutes to rest before slicing. Drizzle with a little olive oil before serving.
Rate This Recipe