Moroccan Grilled Lamb Steaks, prepared by Steven Raichlen. Photo by Chris Bierlein.
For the Moroccan marinade/sauce:
1 cup fresh cilantro leaves
1 cup fresh mint leaves plus slivered fresh mint for serving
1/2 cup fresh flat-leaf parsley leaves
3 cloves garlic, peeled and rough chopped
2 teaspoons pimentÃ³n (Spanish smoked paprika)
2 teaspoons salt
2 teaspoons black pepper
1-1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon hot pepper flakes, or to taste
3 tablespoons fresh lemon juice, or more to taste
3/4 cup extra virgin olive oil
3 tablespoons water
For the lamb:
8 lamb steaks (cut from the leg), each about 3/4 inch thick
Coarse salt (sea or kosher) and freshly ground black pepper
Extra virgin olive oil
1. Make the Moroccan marinade/sauce: Place the cilantro, mint, parsley, garlic, pimentón, salt, pepper, coriander, cumin, and red pepper flakes in a food processor and pulse the machine to finely chop. Add the lemon juice and grind to a coarse puree. Work in the olive oil in a thin stream, followed by the water. Correct the seasoning, adding salt and/or lemon juice to taste. The mixture should be highly seasoned. Measure out 1 cup and reserve the remainder of the marinade/sauce for serving.
2. Make vertical incisions around the peripheral fat (every 2 inches or so) to prevent the lamb steaks from curling when they encounter the heat. Brush the lamb steaks generously with the 1 cup of marinade/sauce. Let the lamb marinate for 15 minutes while you light the grill.
3. When ready to cook, light your Angara grill and heat to high. Brush and oil the grill grates.
Enjoy Moroccan Grilled Lamb Steaks while social grilling at your Angara grill table.
4. Grill the steaks until done to your liking, 2 to 3 minutes per side. Let the steaks rest for 2 minutes. Top with the slivered fresh mint. Serve with the reserved Moroccan marinade/sauce.Thanksgiving is approaching, especially if you live in Canada (October 8). Check in Monday for the scoop on How to Grill a Turkey!