Equipment
Ingredients
Lamb and Marinade
- 400 g lamb leg steaks, patted dry
- 30 ml olive oil
- 2 garlic, minced
- 5 g fresh rosemary, finely chopped
- 4 g salt
- 2 g black pepper, freshly cracked
Chargrilled Broccoli
- 1 broccoli, cut into large florets
- 15 ml olive oil
- 2 g salt
- ½ lemon, juiced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 352 kcal
- Protein
- 13 g
- Carbohydrates
- 29 g
- Fat
- 25 g
- Fiber
- 13 g
- Sugar
- 3 g
- Sodium
- 1302 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 1450 mg
- Calcium
- 713 mg
- Iron
- 4.1 mg
- Magnesium
- 106 mg
- Phosphorus
- 254 mg
- Zinc
- 1.6 mg
- Vitamin A
- 1211 mcg
- Vitamin C
- 307 mg
- Vitamin E
- 4.5 mg
- Vitamin K
- 168 mcg
- Vitamin B6
- 0.9 mg
- Thiamin
- 0.44 mg
- Riboflavin
- 1.08 mg
- Niacin
- 3.4 mg
- Folate
- 160 mcg
- Water
- 325 g
Sources: USDA FoodData Central
Method
In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the lamb steaks and coat them thoroughly. Leave to marinate at room temperature for 20 minutes. Always wash hands thoroughly after handling raw meat to prevent cross-contamination.
In a separate mixing bowl, toss the broccoli florets with olive oil and salt until evenly coated.
Preheat the grill to high heat, approximately 260 C / 500 F.
Using tongs, place the broccoli florets on the hot grill. Cook for 6 to 8 minutes, turning occasionally, until the stalks are tender-crisp and the edges are deeply charred. Transfer back to the bowl and immediately toss with the fresh lemon juice.
Place the marinated lamb steaks on the grill. Cook for 3 to 4 minutes per side for medium-rare, or until a meat thermometer inserted into the thickest part reads 57 C / 135 F.
Transfer the lamb steaks to a cutting board and let them rest undisturbed for 5 minutes. Serve warm alongside the lemony chargrilled broccoli.
Chef's Notes
- For the best crust on your lamb, ensure the surface of the meat is completely dry before applying the oil-based marinade.
- Leaving the broccoli in larger florets prevents them from falling through the grill grates and allows for a superior char-to-steam ratio.
- Carryover cooking will raise the lamb's internal temperature by 2 to 3 degrees as it rests. Pull the steaks off the grill slightly before reaching your absolute target temperature.
- If your garlic burns easily on the grill, you can substitute the fresh minced garlic in the marinade with garlic powder.
Storage
Refrigerator: 3 days — Store lamb and broccoli in separate airtight containers.
Freezer: 1 month — Freeze lamb only. Broccoli will become mushy upon thawing.
Reheating: Reheat lamb gently in an oven at 150 C / 300 F to avoid overcooking. Broccoli can be quickly flash-heated in a hot skillet.
Troubleshooting
Lamb is tough and chewy
Cause: Meat was cooked past medium doneness or sliced with the grain
Fix: Slice the meat as thinly as possible across the grain to minimize the chewy texture
Prevention: Use a meat thermometer to pull the lamb off the heat right at 57 C, and always slice across the grain
Broccoli burns before becoming tender
Cause: Grill heat is too high or broccoli florets are too large
Fix: Move to a cooler part of the grill and cover with a metal bowl for 1 to 2 minutes to steam finish
Prevention: Cut broccoli into uniform pieces and move to a cooler zone of the grill if charring too quickly
Cultural Context
Lamb has been a staple protein across the Mediterranean basin for millennia, traditionally prepared over open fire and flavored with simple, robust herbs like rosemary and garlic. Pairing it with charred brassicas brings a modern, rustic balance to the rich, gamey flavor of the meat.
