Lamb steaks are a sturdier, thicker, and less expensive cut than short ribs. They are obtained from the animal's paw which can be divided into about six substantial portions. When they are marinated, they acquire a better flavor and a more tender texture; they can be grilled or baked, just like you would beef steaks.
Ingrediants
- 6 lamb steaks about 2 cm thick
- 2 large cloves of garlic, peeled and chopped
- Half a tablespoon of dried rosemary (or a tablespoon, if fresh)
- 120 ml of olive oil
- Salt and Pepper To Taste.
Steps
Method 1 of 3: Preparation
Step 1. Ask the butcher to cut the steaks from the animal's leg
Most shopkeepers don't sell pre-sliced steaks, but your butcher is certainly happy to do so if you buy the whole leg; typically, six steaks are made from this piece, each enough for one serving.
- Make each steak about 2 cm thick, this will reduce cooking times and the meat is more tender.
- If lamb's leg is not available, this recipe can be applied to chops.
Step 2. Prepare the marinade
Peel and finely chop the garlic before mixing it with the rosemary, olive oil and a pinch of salt and pepper in a shallow dish or other non-reactive container. This mixture penetrates the meat and makes it more tender; if you feel like trying different flavors, try one of these combinations:
- Yogurt marinade: mix 120 ml of whole yoghurt with 2 minced cloves of garlic, 30 ml of olive oil, 10 g of chopped mint leaves, salt and pepper to taste;
- Spiced tandoori marinade: Combine 120ml full-fat yogurt with 60ml lime juice, 2 minced garlic cloves, 1 teaspoon minced ginger, 1 teaspoon each sweet paprika, coriander, cumin, turmeric, salt, a pinch of mustard dried, one of cayenne pepper and cinnamon;
- Barbecue Marinade: Mix 120ml of soy sauce with 60ml of malt vinegar, 60ml of olive oil, 100g of brown sugar, 30ml of tomato sauce and half a teaspoon of salt;
- Mustard marinade: Mix 60 ml of olive oil with the same lemon juice, two chopped garlic cloves, 15 ml of soy sauce, 30 ml of Dijon mustard, salt and pepper to taste.
Step 3. Put the meat in the marinade
Make sure it is coated on all sides and add more oil if necessary; when finished, seal the dish with cling film.
Step 4. Place the steaks in the refrigerator for at least eight hours
You can start the preparation in the morning and cook the meat for dinner or proceed the night before and marinate the lamb overnight; after four hours, flip the steaks to make sure all sides become soaked in marinade.
Method 2 of 3: Grilled
Step 1. Preheat the grill or turn on the barbecue
This cut of meat is tastier if it is first browned at high temperatures or over the fire; for this reason, the use of the barbecue or grill is a good choice. Wait for the appliance to warm up completely before continuing.
- If you have decided to use the barbecue, let the charcoal burn until the fire goes out and only the red-hot embers remain; the meat must be cooked at very high temperatures.
- If you prefer to use a stove top method, place a cast iron grill pan over medium-high heat until it gets very hot.
Step 2. Arrange the steaks under the grill or on the barbecue
Use the kitchen tongs to transfer them from the pan to the grill and store the marinade in the bowl. Arrange the meat so that it is all gathered near the heat source without the steaks overlapping; if you have opted for the cast iron grill, you have to work in batches.
Step 3. Seal the meat on both sides to prevent it from leaking juices
Let it cook on one side for 30 seconds and quickly flip it over to the other, waiting another half minute; in doing so, the lamb remains moist inside during cooking. Continue leaving the steaks on the second side for five minutes.
Step 4. Wet the meat with the leftover marinade
Use the leftover liquid to moisten it while cooking; for this you can use a kitchen brush.
Step 5. Flip the steaks and continue cooking for another three minutes
After the necessary time, remove them from the heat and place them on a tray; this step allows you to get some medium rare meat that is still pink in the center.
- If you prefer medium rare, wait another 30-60 seconds;
- If you love it rare, take it off the heat two minutes after you last turned it.
Method 3 of 3: Baked
Step 1. Preheat the oven to 190 ° C
Step 2. Heat 15ml of olive oil in a cast iron skillet
Wait for the liquid to simmer and the pan is very hot.
Step 3. Brown the meat on both sides
Use kitchen tongs to transfer it from the marinade to the pan and store the leftover liquid in the bowl; cook the steaks on their side for 30 seconds, flip them and wait another 30 seconds.
Step 4. Transfer them to a baking sheet
The universal pan must be large enough to hold all the steaks without them overlapping.
Step 5. Add the leftover marinade
Distribute it evenly, adjusting salt and pepper according to your personal taste.
Step 6. Cook the steaks for half an hour
Take them out of the oven and wait for them to cool for 5 minutes before transferring them to a tray and serving.
Advice
- If you love leg of lamb with mint sauce, try serving the steaks with the same dressing.
- Lamb steaks go perfectly with potatoes and kale.
