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

Описание: These grilled Moroccan lamb steaks are perfect for an Easter meal or other Spring celebration. With only seven ingredients, it’s an easy, delicious recipe that’s rich in signature Moroccan flavors and that Weber ambassador, Rick Martinez, loves to make each Spring. Follow along as he makes this fantastic dish on his Weber Charcoal Grill.

Serves 8
Prep time: 5 minutes
Marinating time: 3-24 hours
Grill time: Approximately 6 minutes for medium-rare
Special equipment: Large resealable plastic bag

Marinade
32 ounces kefir or 32 ounces whole milk plain yogurt
1/3 cup Ras el Hanout spice mix, plus more for plating (about 1.6 ounce jar, for serving)
8 smashed garlic cloves
3 tablespoons kosher salt

8 ½-inches thick lamb blade steaks or lamb chops or lamb T-bones
8 medium spring onions
Vegetable oil (for brushing)


1. Whisk kefir, Ras el Hanout, garlic and salt together in a medium bowl.
2. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
3. Prepare a grill for high heat; thoroughly clean grates and brush with oil.
4. Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 10 minutes.
5. Grill spring onions, turning often, until lightly charred on all sides, about 4 minutes.
6. Top lamb with grilled spring onions and dust with Ras el Hanout.

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