Grilled Lamb Steak with Mint Chimichurri, Mashed Potatoes, and Peas

Grilled Lamb Steaks with Mint Chimichurri, Whipped Potatoes, and Peas is a hearty dish combining robust flavors and comforting textures, making it a perfect choice for a special meal. This dish features succulent grilled lamb steaks marinated in a fragrant blend of lemon, garlic, rosemary, and thyme. They are served alongside creamy whipped potatoes and tender sautéed peas, all brought with a fresh and vibrant mint chimichurri sauce.

The Lamb Steaks

The lamb steaks are the star of this dish. Lamb shoulder steaks are chosen for their rich flavor and tenderness. They are marinated in extra virgin olive oil, lemon juice, minced garlic, rosemary, fresh thyme, salt, and ground black pepper. The lemon juice adds a bright acidity that tenderizes the meat, while the garlic and herbs infuse it with a robust, earthy flavor. Marinating the lamb for an hour allows the flavors to penetrate deeply, but if you have more time, marinating them for 4 hours is ideal for the best results. Grilling the steaks at medium-high heat (400-450°F) ensures a perfect sear on the outside while keeping the inside juicy and tender.

The Mint Chimichurri:

The mint chimichurri, a refreshing twist on the traditional chimichurri sauce, brings a bright, herbal component to the dish. Made with fresh mint and parsley, extra virgin olive oil, white wine vinegar, lemon juice, minced garlic, red pepper flakes, salt, and ground black pepper, this sauce is vibrant and zesty. The mint and parsley provide a fresh, bright flavor that complements the richness of the lamb, while the vinegar and lemon juice add a zesty tang that cuts through the meat’s richness.

The Whipped Potatoes and Sautéed Peas:

The whipped potatoes provide a creamy and smooth contrast to the grilled lamb. Yellow potatoes are boiled until tender, then whipped with heavy cream and unsalted butter until they achieve a silky-smooth consistency. Adding sautéed garlic in butter infuses the potatoes with a subtle, savory note that pairs beautifully with the lamb and chimichurri.

The sautéed peas add a sweet and tender element to the plate. Fresh or frozen peas are quickly cooked with finely chopped onion and unsalted butter, which enhances their natural sweetness. This simple preparation allows the peas to retain their vibrant color and fresh flavor, adding a pop of green to the dish. Peas are commonly paired with lamb and mint in Greek cuisine, where the fresh, sweet taste of peas complements the savory lamb and the bright, herbal notes of mint.

SUGGESTED COCKTAIL: Watermelon Tequila Mint Fizz

This cocktail combines the sweetness of fresh watermelon, mint’s herbal notes, and tequila’s crisp bite, creating a refreshing drink that enhances the dish’s flavors. The fizz’s effervescence adds a delightful sparkle, making it the perfect beverage to enjoy alongside this flavorful dish.

To serve, the grilled lamb steaks are plated and generously topped with the mint chimichurri. The whipped potatoes are placed alongside, providing a creamy base that complements the savory lamb. The sautéed peas add a final touch of color and sweetness.

This dish celebrates unique and bold flavors and textures. The smoky, savory lamb paired with the bright, tangy chimichurri, creamy whipped potatoes, and sweet, tender peas create a balanced and satisfying meal. Whether for a special occasion or a comforting dinner at home, Grilled Lamb Steaks with Mint Chimichurri, Whipped Potatoes, and Peas will impress and delight your taste buds.

Grilled Lamb Steak with Mint Chimichurri, Whipped Mashed Potatoes, and Peas

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Mediterranean, GreekDifficulty: Medium

Servings

4

servings

Prep time

2

hours 

30

minutes

Cooking time

30

minutes

Total time

3

hours 

Grilled Lamb Steaks with Mint Chimichurri, Whipped Potatoes, and Peas is a flavorful and satisfying dish that combines tender, marinated lamb with a vibrant mint chimichurri sauce. The creamy whipped potatoes and sweet sautéed peas perfectly complement the savory lamb for a balanced and delicious meal.

Ingredients

• For the Grilled Lamb Steaks

• 4 steaks of lamb shoulder

• 2 tablespoons extra virgin olive oil

• 1 lemon, juiced

• 2 cloves of garlic, minced

• 1 tablespoon rosemary, freshly chopped

• 1 tablespoon thyme, freshly chopped

• to taste, salt and ground black pepper

• For the Mint Chimichurri

• 1 cup mint leaves, freshly chopped

• 1 cup parsley, freshly chopped

• 1/2 cup extra virgin olive oil

• 1/4 cup white wine vinegar

• 1 lemon, juiced

• 3 cloves of garlic, minced

• 1 teaspoon red pepper flakes

• to taste, salt and ground black pepper

• For the Whipped Mashed Potatoes

• 1 pound yellow potatoes, peeled and cubed

• 1/4 cup heavy cream

• 2 tablespoons unsalted butter

• to taste, salt

• For the Peas

• 2 cups peas, fresh or frozen

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

Directions

• Marinate the Lamb Steaks:
  Mix the extra virgin olive oil, lemon juice, garlic, rosemary, thyme, salt, and ground black pepper in a bowl. Rub the mixture over the lamb steaks, ensuring they are well coated. Let them marinate for at least 1 hour at room temperature.
• Prepare the Mint Chimichurri:
  Combine the mint, parsley, extra virgin olive oil, white wine vinegar, lemon juice, garlic, red pepper flakes, salt, and ground black pepper in a medium bowl. Mix well and let sit until ready to use to allow the flavors to meld.
• Cook the Potatoes:
  Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
  Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the unsalted butter, and use a hand mixer to whip the potatoes until smooth. Slowly add the heavy cream, and whip until smooth and creamy. Season with salt to taste.
• Sauté the Peas:
  In a medium skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and cook until soft and translucent, 3-4 minutes. Add the peas and cook until heated through, about 3-4 minutes. Season with salt to taste.
• Grill the Lamb Steaks:
  Preheat the grill to medium-high heat 400-450°F (204-232°C).
  
  Grill the lamb steaks for 4-5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
• Serve:
  Plate the grilled lamb steaks and spoon the mint chimichurri over the top. Serve alongside the whipped potatoes and sautéed peas.

Notes

• Marinate Time: The lamb steaks can be marinated for at least 30 minutes, or up to overnight. Aim to marinate the lamb steaks for the best flavor for 2-4 hours. This allows the meat to absorb the flavors well while preventing it from becoming too salty or acidic.