We prefer lamb leg meat for this dish, particularly leg “steaks” cut from the sirloin or center-cut lamb leg “chops”. The sirloin steaks come from the larger, upper part of the leg, and the center-cut lamb leg “chops” are cut from the central portion of the leg. These two cuts have a rich flavor that stands up to the bold spiciness of the jerk paste.

Prep: 5 minutes (plus 5 minutes for jerk paste)
Marinate: 2 hours or overnight
Grill: 6 to 10 minutes.

– Long-handled tongs
– Long-handled basting brush.

Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

2½ cups Jerk Wet Paste
4 lamb leg steaks, each 8 to 10 ounces and ¾ to 1 inch thick
Oil for coating grill grate
2 tablespoons vegetable oil.

1. Spread the jerk paste all over the lamb steaks and put in a shallow baking dish. Cover and refrigerate for at least 2 hours or overnight.
2. Rest the lamb at room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the steaks on the grill, cover, and cook for 3 to 5 minutes per side for medium-rare to medium (135° to 145°F on an instant-read thermometer). Brush both sides of the steaks with the 2 tablespoons oil when you flip them. If your grill has a temperature gauge, it should stay at around 450°F.
5. Remove the steaks to a platter or plates, cover loosely with foil, and let rest for 5 minutes before serving.

– You could use a dry rub instead of a wet paste for these steaks. Sprinkle the steaks all over with about 2/3 cup of Jerk Rub or a commercial jerk rub. Marinate and grill as directed.


This entry was posted on Friday, October 28th, 2011 at 6:33 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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