Chef John'S Grilled Lamb Steaks

• Marinade:
• 1 bunch fresh tarragon leaves, torn
• 1/2 bunch fresh mint leaves, torn
• 2 tablespoons plain yogurt
• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 4 center-cut lamb leg steaks, 1 1/2-inch thick
• Vinaigrette:
• 1/4 cup olive oil
• 3 tablespoons sherry vinegar
• 2 tablespoons honey
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh mint
• 1 tablespoon olive oil, or as needed
• salt and ground black pepper to taste

1. Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
4. Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
5. Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

marinade, tarragon, mint, plain yogurt, olive oil, garlic, ground cumin, freshly ground black pepper, center, vinaigrette, olive oil, sherry vinegar, honey, salt, fresh mint, olive oil, salt

Taken from www.allrecipes.com/recipe/238511/chef-johns-grilled-lamb-steaks/ (may not work)