LAMB STEAKS With Feta Cheese Sauce

Source: Raichlen’s Indoor Grilling by Steven Raichlen (Workman Publishing, 2004)
Method: Direct
Yield: Serves 4
4 lamb steaks (each about 1/2-inch thick and 6 to 8 ounces)
2 tablespoons olive oil
1 tablespoon dried oregano (preferably Greek)
1 tablespoon minced garlic
Coarse salt (kosher or sea) and freshly ground black pepper
1/4 cup diced sweet onion
1/4 cup chopped fresh flat-leaf parsley
Feta Cheese Sauce (recipe follows)
1. Place the lamb steaks in a baking dish and brush both sides with the olive oil. Sprinkle the oregano and garlic over both sides of the steaks, then season them with salt and pepper. Let the lamb marinate for 30 minutes.
2. Preheat the grill to high.
3. When ready to cook, place the lamb steaks directly on the grill grate and cook until nicely brown and to the desired degree of doneness, 3 to 4 minutes per side for medium rare; 5 to 6 minutes per side for medium. To test for doneness, use the poke method: When cooked to medium-rare, the meat should be gently yielding.
3. Meanwhile, place the onion and parsley in a bowl and stir to mix. Set aside until ready to serve.
4. Transfer the lamb steaks to a platter or plates and let rest for 2 minutes. Sprinkle the onion and parsley mixture over the lamb and serve the Feta Cheese Sauce on the side.

Feta Cheese Sauce

Yield: Makes about 1 cup
3 ounces feta cheese, drained and crumbled (about 6 tablespoons)
1/4 cup milk or water
3 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 teaspoons sweet paprika
1/2 teaspoon hot red pepper flakes
About 3 tablespoons heavy (whipping) cream
1 teaspoon fresh lemon juice, or more to taste
Coarse salt (kosher or sea; optional) and freshly ground black pepper
Place the feta, milk, olive oil, mayonnaise, paprika, and hot pepper flakes in a blender and puree until smooth. Add the cream and lemon juice and puree just to mix; overblending the cream may cause it to curdle. The sauce should be thick but pourable.
If it’s too thick, add up to 1 tablespoon more cream. Taste for seasoning, adding more lemon juice as necessary, and salt and pepper, if desired, to taste.

© 2006 Steven Raichlen | site design Benjamin Wilchfort