Simply Herbed Up Lamb Steaks Food

MARINATED ROSEMARY LAMB STEAKS WITH RED PEPPERS

Marinated rosemary lamb steaks with red peppers image

Lamb steaks, cooked in the right way, are tender and full of flavour - and quick to prepare. Mary Berry marinates hers for 10 minutes before quickly frying them.

Provided by Mary Berry

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tbsp freshly chopped rosemary leaves
2 tbsp olive oil
1 garlic clove, crushed
½ small lemon, juice only
4 x 150g/5½oz lean lamb steaks (from the leg)
2 red peppers, quartered and seeds removed
4 banana shallots, peeled, trimmed and sliced in half lengthways through the root
1 tbsp olive oil
1 tbsp balsamic glaze
salt and freshly ground black pepper

Steps:

Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible.
Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper. Arrange them on the other side. Slide under the grill to cook for 10-12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins.
Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3-5 minutes on each side until golden brown but still slightly pink in the middle. Transfer to a plate, cover with kitchen foil and leave to rest for 5 minutes.
Peel and discard the skins of the grilled peppers and then cut the flesh into large pieces. Add to the pan with the shallots to heat through.
Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve.

SPICED UP STEAK

Spiced up Steak image

This is my girlfriend's creation. This is really nice and I found that is good to change the amount of spices added according to your taste. We normally have 2 pieces each.

Provided by Ben Ross

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 pieces sirloin steaks, small
1 tablespoon thyme
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon oregano
salt
pepper

Steps:

Mix all the spices together including the salt and pepper.
Lightly coat the steak with the herbs and cook on high heat for 2 minutes on each side on high heat.
Serve with a bread roll, chips and a salad (try my Recipe #15758).

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

Ingredients

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

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