Grilled Moroccan Lamb Steaks

Ingredients #

• 1kg kefir or whole milk plain yogurt
• ⅓ cup Ras el Hanout spice mix, plus more for plating
• 8 smashed garlic cloves
• 3 teaspoons sea salt

• 8 pieces ½-inches thick lamb blade steaks or lamb chops or lamb T-bones
• 8 medium spring onions
• Vegetable oil (for brushing)

Directions #

• Whisk kefir, Ras el Hanout, garlic, and salt together in a medium bowl.
• Place lamb in a large resealable plastic bag and pour in marinade.
• Seal bag, pressing out any air. Chill at least 3 hours and up to 24 hours.
• Prepare the grill for direct cooking over high heat (200° to 220°C); thoroughly clean grates and brush with oil.
• Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 10 minutes.
• Grill spring onions, turning often, until lightly charred on all sides, about 4 minutes.
• Top lamb with grilled spring onions and dust with Ras el Hanout.