Ok…So I wouldn’t really skin a Lamb myself, but I definitely will eat Lamb that has already been skinned for me. More specifically…Lamb Steaks.
In a previous post, Herbs…with or without the “H” sound?, I mentioned using fresh herbs when preparing grilled lamb. A fellow blogger commented that they use mint for theirs. Sounded good.
I don’t know but when I think of Easter, I think of lamb. So our Easter Sunday menu included, of course, Grilled Lamb Steaks, covered in herbs that included mint. And boy were they tasty. Here is a look at our lamb recipe
Image of our Lamb Steaks
I cut chives and mint out of the garden and had some fresh rosemary that I bought from HEB (didn’t want it to go to waste and my rosemary plant is still a bit small). I then added fresh garlic, salt and pepper to olive oil.
Image of our Herb Mixture
Emma covered both sides of the lamb, using a brush, with the mixture.
Image of our Lamb Steaks with Herb Mixture
I wish I had a picture, after grilled, but I was too hungry and they looked too good to not just dig right in. So you will have to just grill your own to both see and taste the final product.
Hope you enjoy!
Click HERE for more Recipes
