Updated: Aug 2
4 lamb steaks (about 2 pounds altogether)
4 clove garlic, minced
3 shallots, sliced
1 tablespoon rosemary
1 1/4 teaspoon sea salt
juice from a lime
1/4 cup olive oil
In a bowl, combine the garlic, rosemary, salt, lime, and olive oil.
Cover the lamb in the marinade, making sure to get both sides. We placed the marinade and lamb together in a ziplock bag; you can also use a shallow dish to place the lamb in and pour the marinade over and cover. Place the marinating lamb in the fridge for as little as 1 hour, or as long as overnight.
Heat a skillet to medium-high heat. Grill the lamb steaks on high heat for 2 to 3 minutes per side. Then lower the heat to medium and let the lamb cook for another 5 to 6 minutes.