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
PAN SEARED LAMB LEG STEAK
Tender, juicy pan-seared lamb leg steaks make a restaurant-worthy main course that is perfect enough for any day of the week! These amazing lamb steaks are seasoned with my delicious homemade lamb rub and basted with butter until they're cooked to absolute perfection!
Provided by Angela
Categories Dinner Recipes Main Course
Time 25m
Number Of Ingredients 4
Steps:
- Place a cast-iron skillet, or another heavy-bottomed pan, on the stove over medium-high heat and add the olive oil.
- Rinse and pat dry your lamb leg steaks then season thoroughly with lamb rub, pressing it in on all sides of the meat.
- Once the oil is shimmering hot, place the lamb steaks in the skillet. Cook for 5-6 minutes on the first side, then flip and cook for an additional 5-6 minutes.
- Add the butter to the skillet and use it to baste (or 'arroser') your steaks for 2 minutes. Flip and continue basting until desired internal temperature is reached.
- Transfer lamb leg steaks to a cutting board or plate and tent a piece of foil loosely over top. Let it rest for 5 minutes to allow the juices to settle before serving. *Particularly thick-cut portions can be oven finished at 400°F (205°C) for 4-8 minutes until they reach your desired level of doneness.
Nutrition Facts : Calories 437 kcal, Carbohydrate 1 g, Protein 44 g, Fat 28 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 167 mg, Sodium 223 mg, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
PAN SEARED LAMB MEDALLIONS
Impress your friends with this wonderful dish. It's delicious and gourmet, but in an easy way. Serve this with your favourite potato dish. Enjoy!
Provided by Nif_H
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place lamb in a bowl. Mix all other ingredients together except salt, olive oil, stock and butter. Massage the lamb and marinate at room temperature for 15-30 minutes.
- Heat pan over medium high heat. Add olive oil and butter. When it just starts to smoke a little, sear lamb for 3 to 4 minutes on each side for medium doneness. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
- Deglaze pan with chicken stock to make pan jus. Pour jus over lamb when serving.
Nutrition Facts : Calories 152.1, Fat 14.1, SaturatedFat 4.9, Cholesterol 17.1, Sodium 141.4, Carbohydrate 5.7, Fiber 1.7, Sugar 1.3, Protein 2.4
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