Simply Herbed Up Lamb Steaks Recipes

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JUICY LAMB STEAKS (GRILLED OR PAN-SEARED)



Juicy Lamb Steaks (Grilled or Pan-Seared) image

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

2 thick leg of lamb steaks, boneless (8-10 oz each) or bone-in (about 14-16 oz each)
1/2 tbsp vegetable oil
salt and pepper to taste for seasoning
1 cup cup sweet/balanced dark ale with mild roasty character such as porter
2 tbsp vegetable oil
1 star anise
1 tsp yellow curry
1 tsp cumin
1 tsp garlic powder
1/2 tsp cinnamon
1 tsp salt
1/2 tsp pepper

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

CHEF JOHN'S GRILLED LAMB STEAKS



Chef John's Grilled Lamb Steaks image

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

1 bunch fresh tarragon leaves, torn
½ bunch fresh mint leaves, torn
2 tablespoons plain yogurt
1 tablespoon olive oil
4 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
4 center-cut lamb leg steaks, 1 1/2-inch thick
¼ cup olive oil
3 tablespoons sherry vinegar
2 tablespoons honey
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh mint
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste

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

SIMPLY HERBED UP LAMB STEAKS



Simply Herbed up Lamb Steaks image

This recipe is best prepared a day ahead. It gives the herbs time to soak into the lamb. The rosemary and tarragon work really well with this dish. We often have this for our Friday night easy dinner with a good Aussie red wine. NOTE: The prep time is for the marinade. I usually only marinate the lamb overnight in the fridge. Cooking time will depend on how you like you lamb cooked.

Provided by Chrissyo

Categories     Lamb/Sheep

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/2 cup olive oil
1/3 cup lemon juice
4 lamb leg steaks (Ask the butcher to carve off the steaks or use lamb fillets)

Steps:

  • Combine herbs, oil and lemon juice in shallow dish.
  • Add lamb, turn to coat in herb mixture; refrigerate for several hours or overnight.
  • Barbecue lamb, brushing with herb mixture, until tender.
  • (We prefer the lamb to still be pink but this works just as well for well done lamb).

Nutrition Facts : Calories 248.4, Fat 27.1, SaturatedFat 3.8, Sodium 2.1, Carbohydrate 2.5, Fiber 0.3, Sugar 0.5, Protein 0.4

EASY HERBED LAMB CHOPS



Easy Herbed Lamb Chops image

This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.

Provided by WYERA

Time 45m

Yield 12

Number Of Ingredients 12

2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon garlic powder
2 teaspoons ground black pepper
12 raw chop with refuse, 160 g; yields excluding refuses lamb chops
½ cup olive oil
1 medium onion, chopped
leaves from 1 celery stalk, chopped
2 tablespoons salt
1 cup water, or as needed
2 tablespoons chopped fresh parsley

Steps:

  • Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
  • Heat olive oil in a large, deep frying pan over medium-high heat.
  • Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
  • Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
  • Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 1.7 g, Cholesterol 42.4 mg, Fat 17 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 1199.1 mg, Sugar 0.6 g

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