Slice thinly and serve! Don't forget to eat the marrow out of the center bone ^_^ The center bone that runs through the lamb leg steak. Lamb leg steaks are a great way to satisfy that lamb craving and can be cooked on the frying pan or grilled on the barbecue. Butter - 1 tablespoon divided, for resting. Lamb Steaks - 12 ounces of lamb steaks (2 6-ounce lamb leg steaks). Remove to a cutting board and let rest for 2-3 minutes. Recipe Comments Grilled Lamb Steaks Ingredients You only need 3 ingredients to make these lamb steaks They have plenty of flavor, so a little salt and pepper is more than enough seasoning. Note: We're aiming for medium-rare with this recipe. Sear the two long sides for 1 minute each. Flip and sear the other side for 5 minutes. Using a cast iron pan over medium high heat, sear the lamb on one side for 5 minutes. Bring to room temperature before cooking. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator. Top with a few sprigs of thyme or rosemary (optional). Rub olive oil and scatter the sliced garlic over the lamb. Add the garlic and cook for a further 30 seconds. Now season the meat with Salt, Pepper, and Herbs Always place fat side up in the oven. Generously salt and pepper both sides of the lamb. Cook the lamb for 2 mins on each side until turning golden season with black pepper. Menu Pre heat the oven or grill or ensure the barbecue coals are hot. Lamb leg steak (about 1.5 pounds and 1.5-2-inches tall).You can also add thyme or rosemary, but that is totally optional. This recipe uses a simple lamb marinade of olive oil, garlic, salt and pepper. It's like beef bone marrow, but lamb marrow. Don't forget to scoop/scrape out the juicy marrow after you cook the meat. There is a circular center bone that runs though the middle of the lamb leg steak. It's quite a beauty! That portion serves 2 people for lunch/dinner, when paired with rice and another vegetable dish or two. That usually ends up being about 1.5-inches tall. But sometimes you just want a simple lamb leg steak for dinner. Roasting an entire lamb leg is super fun, especially for parties and gatherings. Lamb leg steak is cut crosswise from the leg of the lamb. Note: People call this "lamb steak" or "lamb leg steak." You can use either name, they refer to the same cut of lamb. And if you don't see it in the meat case, just ask the butcher if he can cut you a lamb steak from the lamb leg. I love lamb shoulder to make lamb stew, lamb chops for a fancy dinner, and ground lamb for many other dishes.īut when I'm craving for a quick and easy steak? Look for lamb steak! You'll find it at most big markets and butchers. Next time you're at the market, look for the lamb! It's as easy to cook as any other meat and is so rewarding in flavor. They work well as a tray bake, and if you want to cut down your meat. People love cooking chicken, pork, and beef but lamb (and duck and venison!) often get left on the sidelines. Lamb steaks are a really useful cut of meat, readily available and easy to prepare. Then sear in a hot pan for a beautiful crust and perfect medium-rare finish. Serve immediately with black pepper, lime and/or hot sauce, if desired.Who knew lamb leg steaks were so easy to cook? Just marinate with olive oil, garlic, salt and pepper, and herbs (optional). Gently dry them with a paper towel to remove any excess oil. Fry each steak again for about 30 seconds per side or until golden brown. Lamb leg steak is cut crosswise from the leg of the lamb. Transfer the lamb steak to a lined plate. Lower the freshly coated steak into the oil and cook on each side for about one minute, or until a crust is formed. One at a time, remove the lamb steaks from the marinade and dip into the starch and flour mixture, thoroughly coating the meat. While heating the oil, combine the starch and flour in a shallow dish and stir to mix well. Make sure there is enough oil to cover the lamb steaks halfway. Add oil to a high-walled skillet and heat over medium-high heat until it reaches 350° F. Remove the marinated lamb steaks from the fridge. Marinate in the fridge for at least 2 hours or up to overnight. Pour the marinade over the lamb steaks and massage to cover the steaks completely. Place the pounded lamb steaks into a re-sealable storage bag or container. Combine the marinade ingredients in a small bowl. Using a meat tenderizer, rolling pin or the back of a heavy knife, pound the lamb steaks until they are 1/2-inch to 1/4-inch-thick.
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