Today was a weird day to make dinner because one kid is at overnight camp and the other one had to work during the dinner hour. I had to cook lamb steaks because they were previously frozen and already thawed. They were in two packages and when I opened the first one, I thought I smelled natural gas for a second – it wasn’t right. They were organic but left over from pre-farm purchasing. It’s possible I made some kind of mistake in getting them into the freezer soon enough. The second one smelled fine.
I marinated them but the whole time I had a bad feeling about that first steak. Finally, when the cat was begging for a taste and I didn’t want to give him a little of the bad steak, I realized I had to throw it out. It feels terrible throwing away food but, after I did it, I had a sense of relief that it was the right thing to do.
As long as there’s at least a half hour to spare before grilling, I do a marinade, although the longer they sit – even overnight – the better.
Lamb Steak Marinade
This was for two lamb steaks.
1 T oil
1 T balsamic vinegar
1 t lemon juice
1 crushed garlic clove
1 T rosemary
Mix the oil, vinegar, and lemon juice and pour over the lamb steak. Flip them over so both sides are coated. Rub the crushed garlic and rosemary onto the steaks. Let them sit until you need to put them on the grill. Heat the grill hot enough to sear the steaks. Cook them about 5 minutes per side, depending on the thickness.
