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Add a photoServings: 6
Ingredients
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced fresh rosemary
- 4 lb boneless sirloin lamb steaks
- 1/2 c. good dry red wine (Merlot or possibly Cotes-du-Rhone)
- 1/2 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Directions
- Chop the garlic and rosemary together to create a paste. Rub the steaks with the paste and place in a glass or possibly stainless (non-corrosive) shallow bowl. Pour the wine and extra virgin olive oil over and cover. Marinate in the refrigerator at least 2 hrs or possibly longer.
- Light the grill and let it burn down till it's medium warm (not raging warm!). Sprinkle the steaks with the salt and pepper and grill (watch carefully, the fat tends to catch fire) 6 to 8 min per side for medium-rare. Let the meat rest for 5 min before slicing.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 6 servings | |
| Calories 24 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 45mg | 1% |
| Total Carbs 2.03g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.15g | 0% |
| Protein 0.22g | 0% |
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