Welsh Salt Marsh Lamb Steaks with Thyme

Introduction

Welsh salt marsh lamb has a naturally rich and tender flavor, making it perfect for grilling. Using the Arteflame Grill, we’ll sear the lamb steaks at 1,000°F on the center grill grate to lock in the juices, then finish them to the perfect doneness on the flat cooktop. Infused with fresh thyme and finished with butter, this recipe delivers a steakhouse-quality sear right in your backyard.

Ingredients

• 4 Welsh salt marsh lamb steaks
• 2 tbsp unsalted butter
• 2 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill fire pit.
3. Stack firewood over the top of the napkins.
4. Light the napkins and allow the fire to build up.
5. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Season the lamb steaks

1. Pat the lamb steaks dry with a paper towel.
2. Season generously with salt, black pepper, and fresh thyme leaves.
3. Melt 1 tbsp of butter and brush it over each steak.

Step 3: Sear the lamb steaks

1. Place the lamb steaks directly on the center grill grate.
2. Sear each side for 1-2 minutes until a deep, golden crust forms.
3. Move the steaks to the flat cooktop to finish cooking.

Step 4: Finish on the flat cooktop

1. Cook the steaks on the flat cooktop, monitoring the internal temperature.
2. Remove the steaks from the grill when they are 15°F below your desired doneness.
3. Let the steaks rest for 5-10 minutes before serving.

Step 5: Serve

1. Drizzle the steaks with melted butter.
2. Garnish with a few fresh thyme sprigs.
3. Serve immediately and enjoy.

Tips

• Always preheat the Arteflame grill for at least 20 minutes before cooking.
• Let the meat rest after grilling to allow juices to redistribute.
• Use a meat thermometer for perfect doneness.
• Try finishing with a sprinkle of flaky sea salt for extra texture.

Variations

1. Garlic Butter Infusion: Add minced garlic to the butter before drizzling over the steaks.
2. Herb-Crusted: Coat the steaks in a mix of thyme, rosemary, and oregano before grilling.
3. Citrus Twist: Add a splash of lemon juice for a zesty flavor.
4. Spicy Kick: Rub the steaks with chili flakes or smoked paprika.
5. Balsamic Glazed: Drizzle with a balsamic reduction after grilling.

Best Pairings

• Grilled asparagus with butter
• Roasted baby potatoes
• Charred zucchini and bell peppers
• Full-bodied red wine like Cabernet Sauvignon
• Rustic artisan bread

Conclusion

Grilling Welsh salt marsh lamb steaks on the Arteflame Grill brings out their deep, savory flavors while ensuring a tender, juicy bite. Using high heat for searing and the flat cooktop for finishing creates the perfect steakhouse-quality crust. Try this recipe and enjoy an elevated grilling experience.