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
3 WAYS TO COOK LAMB STEAKS - WIKIHOW
Lamb steaks are a sturdier, thicker and less expensive cut of meat than lamb chops. Steaks are cut from a leg of lamb, which can easily be divided into six or so hearty portions. Lamb steaks taste best when they're marinated to tenderize...
Provided by wikiHow
Categories Steak Dishes
Number Of Ingredients 5
Steps:
- Ask your butcher to cut lamb steaks from a leg of lamb. Many butchers don't sell pre-cut lamb steaks. However, your butcher will be happy to cut them for you from a whole leg of lamb. One leg of lamb will typically yield six steaks, each large enough for one serving size. Ask for steaks cut about 2/3-inch thick. This allows for a quick cooking time and tender results. If your butcher doesn't have a leg of lamb, this method can also be used to cook lamb chops.
- Mix your marinade. Peel and chop the garlic into fine pieces. Mix the garlic, rosemary, olive oil, and a pinch of salt and pepper in a shallow baking dish or another nonreactive dish. This marinade will penetrate the steaks for a tender result. If you're in the mood for a different flavor combination, try one of these: Yogurt mint marinade: mix 1/2 cup whole milk yogurt, 2 cloves minced garlic, 2 tablespoons olive oil, 1/4 cup chopped mint, and salt and pepper to taste. Tandoori-spiced marinade: mix 1/2 cup whole milk yogurt, 1/4 cup lime juice, 2 minced garlic cloves, 1 teaspoon minced ginger, 1 teaspoon sweet paprika, 1 teaspoon coriander, 1 teaspoon cumin,1 teaspoon turmeric, 1/2 teaspoon dry mustard, 1/2 teaspoon cayenne pepper, 1/4 teaspoon cinnamon and 1 teaspoon salt. Barbecue marinade: Mix 1/2 cup soy sauce, 1/4 cup malt vinegar, 1/4 cup olive oil, 1/2 cup brown sugar, 2 tablespoons tomato sauce and 1/2 teaspoon salt. Mustard marinade: Mix 1/4 cup olive oil, 1/4 cup lemon juice, 2 cloves minced garlic, 1 tablespoon soy sauce, 2 tablespoons Dijon mustard, and salt and pepper to taste.
- Lay the steaks in the marinade. Make sure the steaks get completely coated with the mixture on all sides. Add extra olive oil if necessary. When you're finished, cover the dish with plastic wrap.
- Refrigerate for at least eight hours. You can start the recipe in the morning and refrigerate during the day, or do it the night before and let the steaks marinate overnight. Turn the steaks halfway through to make sure both sides get completely marinated.
JUICY LAMB STEAKS (GRILLED OR PAN-SEARED)
How to cook lamb steaks - on the grill or stove top.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 4h15m
Number Of Ingredients 12
Steps:
- In a bowl mix all the ingredients except for the ale. Slowly add the ale and whisk until smooth.
- Cover the lamb steaks with marinade. Use an airtight container or plastic bag. Refrigerate for 3-4 hours. Use any marinade you'd like.*
- Heat an outdoor grill to high (or a grilling skillet or cast iron skillet over medium-high heat). Lightly oil the grate or the surface of the pan.
- Remove the lamb steaks from the marinade and discard it. Pat them dry and season each side with salt and pepper.
- Place on the grill surface (or grilling pan or skillet) and cook each side for 4 minutes for medium-rare (125-130 F) and 5 minutes for medium (135 F).
- Remove from the heat and let rest (you may cover them loosely with foil) for 5 minutes before serving.
Nutrition Facts : Calories 398 calories, Cholesterol 132 milligrams cholesterol, Protein 31 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 4 Servings
MELLOW LAMB STEAKS
Buy lamb steaks if you can -- though if you want to tack a bit, duck breasts also work quite well. While the garlic is poaching in its pan, fry the steaks in a scant amount of olive oil until they are flavor-sealed and heat-darkened outside, but still juicily tender within. At this stage, slosh in the contents of the simmering pan. Add the juice of the half-zested orange and a slug of Marsala (though sherry, brandy or any wine you have open will do), along with some leaves stripped from thyme sprigs. Let everything bubble away a little, the sauce lapping the meat in the pan, before removing the steaks and reducing the liquid until it is a gorgeous, savory, shiny syrup.
Provided by Nigella Lawson
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In small saucepan, combine garlic, zest and 3/4 cup water. Turn heat to high. When mixture boils, lower to simmer, and cook until garlic is tender, 10 to 15 minutes.
- Season lamb with salt and pepper to taste. Place a large sauté pan over medium-high heat, and add olive oil. When oil is hot, add lamb, and sear about 2 minutes a side. Reduce heat to low, and cook 5 minutes longer.
- Add garlic and its liquid, orange juice, Marsala and thyme. When liquid begins to simmer, transfer steaks to warm serving plate with slotted spatula. Raise heat to medium-high, and reduce sauce until it is syrupy, 1 to 2 minutes. Pour sauce and garlic over lamb, and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 550 milligrams, Sugar 5 grams
LAMB CHOP OR LAMB STEAK MARINADE
Make and share this Lamb Chop or Lamb Steak Marinade recipe from Food.com.
Provided by Jen T
Categories < 4 Hours
Time 2h5m
Yield 1/4 cup
Number Of Ingredients 4
Steps:
- Mix altogether in a glass dish.
- Use to marinate lamb chops or lamb steaks for at least 2hours.
- Drain meat before cooking.
Nutrition Facts : Calories 546.5, Fat 0.1, Sodium 10.8, Carbohydrate 146.4, Fiber 0.8, Sugar 138.2, Protein 2
LAMB STEAKS WITH ROSEMARY SWEET POTATOES
This is great to have up your sleeve, impressive enough for a dinner party and quick enough for after work
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.
Nutrition Facts : Calories 431 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.63 milligram of sodium
LAMB STEAKS
Make and share this Lamb Steaks recipe from Food.com.
Provided by cheddar97005
Categories Lamb/Sheep
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingrediants and marinate the lamb leg steaks (large chops will work if you can't find the steaks) for 4 or 5 hours.
- Remove from marinade and cook in a 400 degree oven for 35 - 40 minutes depending on the size of the steaks.
- Serve with potatoes that have been tossed with olive oil and coarse salt and a splash of balsamic vinegar and roasted at 400 for about 40 minutes.
- Add a handful of crumbled feta cheese to the top of the potatoes when serving.
- A steamed vegetable, bread & butter, and a nice bottle of wine round out this meal!
Nutrition Facts : Calories 643.4, Fat 13.8, SaturatedFat 1.9, Sodium 32.3, Carbohydrate 22.2, Fiber 1.5, Sugar 5.7, Protein 1.4
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