I could just, ya know, buy a cookbook or Google it but I vastly prefer asking my hounds.
I bought some "lamb steaks." I was looking for something tougher for stewing after I saw lamb shoulder mentioned on here. But somehow I let the guy talk me into these lamb steaks that have a little round bone in them.
I would like to marinate them in yogurt and herbs and grill them.
Can they handle being in a marinade all day until I get home from work? Or turn to mush?
How can I know how long to grill them? They're about an inch thick. I'm pretty good at steaks but this is an unfamiliar cut to me.
Really don't wanna mess up this expensive meat!