Lamb steaks are a super alternative to lamb chops – they are meatier and really benefit from marinating.
Serves 4
125ml dry white wine
2 cloves garlic, crushed
¼ cup coarsely chopped rosemary
¼ cup coarsely chopped parsley
2 tbsps soy sauce
1 tbsp brown sugar
4 lamb steaks
1. Mix wine, garlic, mint, parsley, soy sauce and brown sugar in a large bowl. Toss the lamb steaks in the mixture.
2. Cover and refrigerate for 3 hours or overnight.
3. Place the steaks under a hot grill or on a barbecue until browned, and cook as desired. Allow to relax in a warm place for five minutes before serving.
