Grilled Lamb Steak with Asparagus for One

This is the easiest grilled lamb steak recipe for one. It's a tender, juicy, and flavorful dinner paired with grilled asparagus. If you're new to lamb, this is a delicious and familiar way to try it. Marinating the lamb steak in yogurt for just a few minutes makes it grill up nice and even juicier. And the best part is that you can throw this dinner together in just 15 minutes.

[This recipe was originally posted in May 2019. It has been updated with a table of contents, new cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

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How will this single serving recipe make your life easier?

I don't cook lamb that often but want to cook it more. If you're anything like me, this lamb steak recipe is a fantastic recipe to get started. It's easy, quick, and super tender. Once you get the flavor pairings down, cooking lamb will get easier. You'll cook the different cuts similarly to it's beef counterpart, but the flavor pairings are quite different.

This Spiced Lamb Burger with Tzatziki is another great lamb recipe.

What makes this lamb so good?

• Plain yogurt
• Lamb steak
• Lemon pepper
• Asparagus
• Lemon
• Dried oregano 

How do I make this recipe?

Start by marinating your 4 oz lamb steak in 1 T plain yogurt for 15 minutes to two hours before grilling. The acidity of the yogurt quickly tenderizes the meat, and adds another layer of flavor.

After the lamb has rested, remove excess yogurt before grilling so it doesn't burn. Use a clean paper towel to blot the yogurt off your lamb steak. Then season with 1 tsp lemon pepper & place on a hot grill.

Add 10 stocks fresh asparagus to the grill right away. The lamb steak and asparagus will take about the same amount of time to cook. You can use other vegetables, but cook times may change.

Grill the lamb for 5 minutes on each side for a medium-rare steak. Your lamb steak will release off the grill easily once it's cooked enough.

Remove lamb steak once it's done. You can check with a meat thermometer. The meat should be 145+ degrees in the middle. 170 degrees is well done, so I usually like my steaks between 145-160 degrees for a nice medium-rare.

Make sure to let it stand for 10 minutes before eating. This will seal in the juices, so you'll get a tender and juicy steak instead of a juicy plate.

Expert Tips

• It's hard to get exactly 4 oz of meat, adjust seasonings depending on how many oz your lamb steak is.
• You can also use lamb chops in this recipe .
• Use whatever veggies you have. Carrots, eggplant, zucchini, green beans, and onions are great on the grill.

FAQ

Easy ways to repurpose this recipe

• Add extra veggies and top the veggies & lamb steak over a bed of greens for a simple salad. It'd be great with a simple tzatziki dressing (yogurt + lemon + cucumbers + garlic)

What can I make with leftover ingredients?

• Asparagus: stuffed squash with ground beef & rice, creamy asparagus soup
• Greek Yogurt: chicken & broccoli, spiced lamb burgers w/ tzatziki sauce, blueberry tea smoothie, PB banana overnight oats.
• Lemon: sparkling berry lemonade, salmon w/summer salad, and these red white & blue popsicles.

Did you make this lamb steak? Leave me a comment & rating to share how it turned out!

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