2 (1 1/4-inch thick) Australian lamb ribeye steaks (16 oz. ea.)

MARINADE:

1/2 bunch rosemary, chopped fine
2 tbsp. marjoram, chopped fine
1/2 tbsp. cumin
1 tbsp. fennel seed, ground and toasted
1/2 tbsp. black cardamom, ground
4 garlic cloves, toasted in olive oil and chopped fine
3 tbsp. bunch parsley, chopped fine
1 cup olive oil
1 tbsp. black pepper
2 tbsp. kosher salt
1 tsp. balsamic vinegar

Blanch rosemary, marjoram and parsley in salted boiling water and immediately submerge in ice water. Pat the herbs dry and set aside.

Place the remaining marinade ingredients in a sauté pan and simmer for 4 minutes on high or until fragrant. Place all ingredients in a blender and puree until smooth.

Marinate the Australian lamb ribeye for 4 to 6 hours in the refrigerator.

Grill the lamb for 4 minutes on each side and allow 2 minutes for the meat to rest before serving.

Enjoy!

Submitted by: Olee