GRILLED LEG OF LAMB STEAKS
This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.
Provided by nichole
Categories Meat and Poultry Recipes Lamb Leg
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g
CHEF JOHN'S GRILLED LAMB STEAKS
Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 8h40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
- Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
- Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g
GUINNESS-BRINED BBQ LAMB STEAKS
Guinness Irish stout gives a punch of flavor to simple barbecued lamb steaks.
Provided by Andrew Schloss
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a 1-gallon zipper-lock bag. Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours.
- Light a grill for direct medium-high heat, about 425°F.
- Remove the lamb from the brine and pat dry. Discard the brine. Coat the lamb with the oil and season with the rub. Set aside for 10 minutes.
- Brush the grill grate and rub with oil. Grill the steaks for about 7 minutes per side for medium-rare (135°F on an instant-read thermometer). Baste with a thin layer of the sauce during the last minute of grilling.
- Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side.
GUINNESS MARINATED RIB EYE STEAKS
Recipe adapted from Eating Well and placed here for safe keeping. They recommend serving it atop a toasted piece of rye bread.
Provided by januarybride
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.
- Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Grill the steaks until browned on the first side, 5 to 7 minutes. Turn over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare. Remove from the grill and let rest for 5 to 10 minutes.
- Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
- Drizzle each steak with about 1 tablespoon of the reduced sauce and serve.
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