Best Mellow Lamb Steaks Recipes

JUICY LAMB STEAKS (GRILLED OR PAN-SEARED)

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.

3 WAYS TO COOK LAMB STEAKS - WIKIHOW

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.

GRILLED LEG OF LAMB STEAKS

Steps:

• Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

CHEF JOHN'S GRILLED LAMB STEAKS

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.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
• Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
• Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

LAMB STEAKS WITH CRISPY POTATOES & MINTED BEANS

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.