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
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
LAMB STEAKS WITH CRISPY POTATOES & MINTED BEANS
A special meal just for one- marinade lamb leg steak with rosemary and balsamic and serve runner beans and new potatoes
Provided by Good Food team
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
- Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
- Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
- Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
- Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
- Serve the lamb with the potatoes and beans, and the sauce spooned over.
Nutrition Facts : Calories 500 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
LAMB WITH ROSEMARY AND PORT
Provided by Nigella Lawson : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.
- Heat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking.
- Wrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.
- Peel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.
LAMB MARINADE
Steps:
- Combine all ingredients and blend until smooth. I like to use my immersion blender, but an upright would work well too.
- Use half for marinade, and reserve second half for basting, dipping, and dressing.
- Makes about 1 cup of marinade.
- Enjoy!
Nutrition Facts : Calories 127 kcal, ServingSize 1 serving
CURRIED LAMB STEAKS
Once had a stranger knock on my door and ask what I was grilling because the smell was so incredible. Taste is equal. You could use lamb cubes and make shishkabob with this. Times do not include marinating. Don't recall where recipe came from.
Provided by charlie 5
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from lamb, but leave in the bone.
- Crush garlic with the salt. Add ginger, pepper, turmeric, coriander, cumin and oregano. Stir in soy, lemon juice and vegetable oil.
- Coat evenly over the lamb. Cover and refrigerate for 3 hours to 3 days.
- Prepare bbq grill for coals to be white-ash covered. Grill meat 5 minutes each side or broil.
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
BAKED LAMB STEAKS RECIPE
Lamb is cheap and easy to cook and for this baked lamb steaks recipe, each portion is under 400 calories. It bakes in the oven, meaning it takes little work
Provided by Jessica Dady
Yield Serves: 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 190°C/375°F/gas 5. Parboil the potatoes in lightly salted water for 2-3 mins. Drain well.
- Heat the oil in a large frying pan and fry the lamb steaks over a high heat for 1-2 mins on each side until browned. Transfer to a shallow ovenproof dish.
- Add the onion and garlic to the pan and fry for 5 mins. Stir in the stock and Worcestershire sauce and bring to the boil. Pour over the lamb steaks and add the potatoes. Sprinkle with dried herbs, season with salt and freshly ground black pepper, and cook for 30 mins.
- Add the cherry tomatoes and return to the oven for a further 10-15 mins. Served garnished with fresh oregano or thyme leaves.
Nutrition Facts : @context https, Calories 364 Kcal, Sugar 5.6 g, Fat 17.1 g, SaturatedFat 6.3 g, Sodium 0.58 g, Protein 37 g, Carbohydrate 17.4 g
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- Heat oil in a large cast-iron skillet over medium-high. Add steaks to skillet. Cook until browned on both sides, about 3 minutes per side. Lower heat to medium, and cook, flipping once or twice, to cooked to desired doneness, about 6 minutes for medium. Transfer steaks to plates, and immediately top with anchovy butter. Sprinkle with remaining 1 1/2 tablespoons parsley. Let rest 3 to 5 minutes before serving.
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- Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
- Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
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- Heat a pan over high heat. Sear the lamb steaks, about 3-4 minutes on each side and flipping only once, until a golden crust forms.
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- Pour off all but 1 tablespoon of the fat. Cook the shallot over moderately high heat until softened. Add the wine and simmer until syrupy. Add the stock and simmer until slightly reduced, 3 minutes. Off the heat, whisk in the remaining 2 tablespoons of butter; season with salt and pepper. Serve with the lamb and french fries.
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