PANERA BREAD

Lemon Rosemary Lamb Steaks

LAMB WITH ROSEMARY AND GARLIC IS A CLASSIC PAIRING. THE LEMON JUICE AND

ZEST IN THE MARINADE BRIGHTENS THE HERBS AND GIVES THE LAMB A HINT OF

CITRUS TO GO WITH THE FRESH MINT.

2 (2-inch) sprigs rosemary

4 (8-ounce) bone-in lamb steaks

1 1 / 2 teaspoons kosher salt 1 / 2 teaspoon pepper 2 tablespoons lemon juice

1 / 4 teaspoon smoked paprika 1 tablespoon lemon zest

1 / 2 cup olive oil 4 thick slices Italian bread

1 tablespoon chopped fresh mint

1. Chop 1 sprig of rosemary, leaving the other whole. Season the lamb steaks with salt and pepper and rub the chopped rosemary into both sides of each steak.

2. Put the lamb into a large resealable plastic bag with the whole piece of rosemary.

3. Whisk the lemon juice with the paprika, lemon zest, and olive oil. Pour the marinade over the lamb and refrigerate, 2 to 8 hours.

4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

5. Grill the lamb steaks 3 to 4 minutes per side, turning once, or until cooked to your preferred doneness. Let the lamb rest for 10 minutes.

6. Drizzle a little of the marinade over the slices of bread and add them to the grill. Toast the bread lightly, taking care to not let it burn.

7. Drizzle a little marinade over the lamb and scatter with the mint. Serve the lamb steaks with the grilled bread on the side.