Grilled Lamb made easy: boneless legs

A whole leg of lamb is too much for my family, so I’ve been happy to discover boneless leg of lamb steaks at the supermarket. The best are evenly cut slabs similar to beef steaks, but any cut of boneless leg of lamb will work.

It’s a much faster meal to prepare than a whole leg of lamb with roasted potatoes and just as delicious.

Grilled Lamb With Leeks and Potatoes

5 or 6 servings

For the lamb:

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/4 pounds boneless butterflied leg of lamb or boneless lamb steak, about 1 inch thick

1 tablespoon olive oil

For the leeks & potatoes:

2 tablespoons olive oil

1 large leek (12 ounces), white and light-green parts, cut in half lengthwise, each half thinly sliced crosswise, rinsed well

1 1/2 pounds peeled all-purpose potatoes, cut into 3-to-4-inch chunks

3/4 cup homemade or no-salt-added chicken broth

Kosher salt and freshly ground black pepper

Whisk the first four ingredients in a small bowl. Place the lamb on a plate. Rub oil and sprinkle seasoning blend on both sides. Let lamb rest at room temperature for 20 minutes, or refrigerate for up to 8 hours.

Prepare grill for direct heat. If using a gas grill, preheat to medium-high (400 to 450 degrees F). If using a charcoal grill, when the coals are ready, distribute evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have a spray bottle of water at hand for taming flames.

Place the lamb on the grill. Close the lid and cook for 6 to 7 minutes, until browned. Turn the lamb over and brown on the second side. After 5 minutes on the second side, check the internal temperature; an instant-read thermometer inserted in the thickest part of the meat should read 145 degrees F (medium-rare to medium). Wait for at least 10 minutes before slicing.

Heat the remaining oil in a large, shallow nonstick braising pan or skillet over medium-high. Once the oil shimmers, add the leeks. Reduce the heat to medium; cook, stirring occasionally, for 3 to 4 minutes.

Add the potato and broth, season lightly with salt and pepper; stir. Increase heat to medium-high to bring to a boil, then reduce heat to medium; cover and cook for 10 to 15 minutes, stirring once or twice, until the potatoes are fork-tender. Uncover and cook until the broth has nearly evaporated; taste.

Cut lamb thinly; serve with potatoes and leeks.