3 garlic cloves, bruised and cut into small pieces
1 tablespoon fresh rosemary
½ cup olive oil
pepper, freshly ground
Remove the small round bone from the center of each lamb steak.
Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate for 24 hours, turning once.
Preheat a broiler or griller on high or prepare a fire in a barbecue. When very hot, remove steaks from marinade, reserving marinade, and place them on the griller tray or barbecue rack. Sear quickly on both sides to seal in the juices. Sprinkle with salt and grind some black pepper over each steak and leave to cook to individual taste, painting with the marinade during cooking.
The steaks are at their best when cooked and still pink inside, about 5 minutes on the first side and 3 minutes on the second side.