Grilled Moroccan Lamb Steak Recipe | Rick Martinez | Weber Charcoal Gril

lamb steaks

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken is lower in fat, and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits, while vegetable oil is more budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and higher in protein, while sour cream is often cheaper.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a protein-rich alternative, while rice is a cost-effective staple.

Remove ashes from the grill and clean the inside.

Fill the chimney with charcoal and use Weber lighter cubes to start the fire.

Wait for 15-20 minutes until the charcoal is red hot.

Prepare the marinade with almost an entire jar of rasa hanut, 3 tablespoons of salt, and 8 crushed garlic cloves.

Add the lamb blade steaks to the marinade and let sit for at least 8 hours (or overnight).

Remove the lamb from the marinade and let excess drip off on a rack set inside a sheet tray.

Grill the lamb steaks over high heat for about 3-4 minutes per side for medium-rare, adjusting for hot spots on the grill.

Grill spring onions, placing the thickest part over the hottest area and turning occasionally for 3-4 minutes until tender and charred.

Serve the grilled lamb with additional yogurt and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens