Grilled Minty Lamb

Last night I made Spanikopita. It was fantastic. Sauteed mushrooms, shallots and spinach all inside a crispy and buttery, triangular filo dough crust. So why am I not writing about it? I'll tell you why. I hate filo dough. It's such a pain in the butt. You have to move fast or it will dry out. If it's not perfectly thawed, it cracks. If it's too well thawed it sticks together. Pain Pain PAIN! So, before I add up the spanikopita recipe (it was too tasty not to), I want to get my technique down for working with filo dough so I can, in turn, make useful suggestions (instead of just using more butter, which is what I did). In the mean time, I think you should definitely try this simple recipe I used to grill a boneless leg of lamb to go along with the spanikopita.

Inspiration: My Big Fat Greek Wedding ("What do you mean you don't eat meat? That's okay I make lamb")
Time: 45 minutes
Difficulty: Super easy
Special equipment: Grill or grill pan
Servings: 2 legs of lamb.

Ingredients:
2 one inch thick lamb steaks, washed and patted dry
4 cloves of garlic
1/2 tsp salt
1/2 tsp ground pepper
2 tsp coriander seeds, crushed (or 1 tsp ground coriander)
1/2 cup mint leaves
1/4 cup olive oil.

1. Mash garlic to a paste with salt. Mix in ground pepper and ground coriander.
2. Mince mint leaves until they are very finely chopped. Add to garlic paste with oil and mix thoroughly.
3. In a one gallon ziplock bag, pour garlic mint mixture over lamb steaks so that it coates the steaks evenly. Remove air from bag and seal. Let sit for 30 minutes.
4. On a hot grill, or on hot grill pan, cook lamb heat by searing on both sides for 4-5 minutes. You want lamb to be medium rare (NO EXCEPTIONS!), so it should still feel tender when you poke it (like if you press your index finger to your lips). Let steaks sit for 10 minutes before cutting into.

Note: You can make paste in a mini food processor if you have one.