Lambsteaks Recipes

GRILLED LEG OF LAMB STEAKS

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).

JUICY LAMB STEAKS (GRILLED OR PAN-SEARED)

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.

CHEF JOHN'S GRILLED LAMB STEAKS

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.

MELLOW LAMB STEAKS

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.

LAMB STEAKS WITH ROSEMARY SWEET POTATOES

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.

LAMB CHOP OR LAMB STEAK MARINADE

Steps:

• Mix altogether in a glass dish.
• Use to marinate lamb chops or lamb steaks for at least 2hours.
• Drain meat before cooking.

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.