Jalapeno and Mint Grilled Lamb

I'm excited! This is the first recipe I've developed for meat (and, of course, I had to choose lamb!). The result was this minty lamb that had a bite to it. Enjoy! 

Ingredients

2 lbs boneless lamb cut into steaks between 1/4 and 1/2 inch thick

Marinade

1/2 cup plain yogurt

1 onion, chopped

2 tbsp grated ginger

2 large cloves garlic

1 jalapeno pepper, stem removed

1.5 tsp salt

1/3 cup cilantro leaves, stems removed

2 tbsp mint

1) combine all marinade ingredients and grind to a coarse paste in a food processor. 

2) place lamb into a gallon-sized sealable plastic bag and pour marinade into bag. Seal bag, ensuring as little air as possible remains in the bag. 

3) marinate (refrigerated) for at least four hours (ideally overnight). For best results, turn bag over a few times to ensure proper distribution of marinade. 

4) grill to preferred "doneness". Serve immediately.