4 100% grass-fed lamb steaks -OR- 1 rack of lamb
4 clove garlic, minced
3 shallots, sliced
1 tablespoon rosemary, dried or fresh
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. You can place the marinade and lamb together in a ziplock bag or a shallow dish with a 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 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.
Follow the directions in the Shingled Sweet Potato recipe to prepare this side dish.