Grilled Lamb Steaks with Persillade

Cooking Instructions

METHOD:

Place the meat in a nonreactive casserole dish. Add the garlic, rosemary, thyme and 4 Tablespoons oil. Cover and refrigerate overnight.

In a small bowl, combine the onion, parsley, remaining 2 Tablespoons oil, salt and pepper. Set persillade aside.

Preheat grill. Remove steaks from refrigerator and let rest for 20 minutes before cooking. Remove steaks from marinade and season with salt and pepper. Grill for 2 minutes, then rotate and grill for 2 more minutes. This will create nice crosshatch marks. Flip over and cook for another 4 minutes. Top with the persillade.

Round Out the Meal:

With roasted fingerling potatoes.

Kid Friendly:

Omit the persillade.

Beverage Pairing:

A Merlot.

From Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain, Bloomsbury 2004