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1. Whisk shallot, garlic, and herbs with oil in
a baking dish just big enough to fit lamb in a
single layer. Pat steaks dry, then turn in
marinade to coat. Cover and chill at least 4
hours and up to 1 day, turning once or twice.
2. Take steaks out of refrigerator 1 hour
before grilling.
3. Heat a grill to medium-high (450° to 500°).
Pat off excess marinade with paper towels, then
season generously with salt and pepper. Grill
steaks, turning once, 10 to 12 minutes total
for medium-rare (145° on an instant-read
thermometer). Transfer each steak to a platter
as done and add hunks of cheese. Let rest 5
minutes before serving. Top with chive,
lavender, or thyme blossoms, if using.
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