Grilled Lamb Steaks With Fennel Seed

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3 tablespoons fennel seeds
• 2 tablespoons black peppercorns
• 1 1/2 tablespoons salt
• 4 lbs boneless lamb blade roast (if buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone) or 4 lbs boston butt (if buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone) or 4 lbs lamb butt (if buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone)

Recipe

• 1 grind fennel seeds and peppercorns using a spice grinder, blender, or mortar and pestle; set aside.
• 2 trim excess fat from exterior of lamb roast and cut, across the grain, into uniform steaks (1/2 - 3/4 inch); set aside and bring to room temperature.
• 3 rub steaks on all sides with fennel spice mixture.
• 4 grill steaks, over medium high heat until well browned, about 3 to 4 minutes per side; let rest 5 minutes before serving.