Garlic Rosemary Lamb Steaks Recipes

CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY

Steps:

• 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.
• Serve immediately.

GARLIC ROSEMARY LAMB STEAKS

Steps:

• Heat iron skillet to medium heat. Add butter, garlic, and rosemary.
• Place steak into the skillet. If you don't hear a sizzle then the pan isn't ready.
• Cook for one minute each side flipping often. Turn down heat to medium low about a 4. Continue flipping and scooping the butter and rosemary over the steaks. Cook until browned on outside. The middle will be a medium light pink center.
• Top with sea salt and cracked black pepper. Serve with asparagus or greek salad.

ROSEMARY GARLIC LAMB STEAKS WITH COUSCOUS - MEDITERRANEAN

Steps:

• Chop all the vegetables into even bite size chunks.
• Peel the garlic bulb and split with the back of a knife and slice into small dice.
• Pour olive oil into the bottom of an enamel or metal rasting tray and put in vegetables.
• Lay lamb steaks onto the top of the vegetables.
• Squeeze on lemon juice.
• Sprinkle rosemary and oregano over the lamb and vegetables.
• Sprinkle over the garlic.
• Roast in the oven for around 30 minutes until vegetables are soft and lamb is cooked to your liking.
• Meanwhile prepare couscous, pop in a bowl and cover with boiling water. cover bowl with a clean tea towel. once the couscous has absorbed the water, fluff up with a fork to separate the grains.
• Serve the couscous, vegetables and lamb.
• The vegetables are even better the next day and can work well with a tin of tomatoes added and used as a pasta sauce. enjoy.