Mark Arax’s Marinated Lamb

Ingredients

• 4 lamb-leg steaks, 6 to 8 ounces each
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ¼ cup extra-virgin olive oil
• ¼ cup balsamic vinegar, preferably aged 15 years or more
• 4 tablespoons chopped rosemary

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    296 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 20 grams protein; 61 milligrams cholesterol; 327 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Place steaks in a nonreactive baking dish. Rub each steak with ¼ teaspoon kosher salt, ¼ teaspoon black pepper and a shy ¼ teaspoon garlic powder. Drizzle each steak with 1 tablespoon extra-virgin olive oil and 1 tablespoon balsamic vinegar. Then sprinkle 1 tablespoon rosemary over each steak on both sides. Rub the spices, olive oil, vinegar and rosemary all over the meat. Cover and refrigerate overnight.
2. Remove the lamb from the refrigerator 30 minutes before cooking. Heat a grill until very hot. Grill steaks for 3 to 4 minutes on each side for medium-rare. Let rest for a few minutes before slicing thinly on the diagonal. Serve immediately.