If you enjoy a T-bone, sirloin or even filet mignon on occasion, you might wish to consider lamb steak as an alternative to your usual beef steak sometime, because this is just as tasty, especially when you make the following recipe. Your lamb steaks should be about 2/3 of an inch thick and cut from the top of the leg. If you cannot see these in the grocery store just ask the butcher. He should be able to saw a leg of bone-in lamb into some steaks for you. The steaks in this recipe are marinated which will speed up the cooking time. Prepare the dish a day before you want to serve it to allow the flavors to really penetrate into the meat.
Adding Flavor to the Lamb
The lamb in this recipe is flavored very simply with garlic, rosemary and olive oil, and those are all flavors which find their way into many lamb recipes, from slow-cooked lamb shoulder to lamb koftas or meatballs. Rosemary and lamb are often paired because they are so wonderful together, and the same can be said about garlic. If you are not keen on rosemary feel free to leave it out of the recipe, and the same can be said about garlic.
Omitting one or the other or both means you can enjoy the lamb steaks without having to eat something you dislike, so feel free to tweak the dish as you see fit. Olive oil complements all kinds of meat, poultry and fish, and is another key ingredient in this recipe. Add some salt and black pepper and the seasoning is complete. Do not think about adding anything else to this recipe because it has all it needs, and those few simple seasonings are perfectly sufficient to enhance the natural taste of the dish and showcase the amazing natural lamb flavor.
Lamb steaks will take about 8 minutes to cook to medium-rare, as long as your barbeque is nice and hot, and the lamb steaks are not unusually thick. This means 5 minutes on the first side, then another 3 minutes after you have flipped them over. Keep an eye on them while they cook, first because lamb can drip fat and that might cause flare-ups on the barbeque, and second because they have a fairly brief cooking time and you will want to ensure they are basted as much as necessary with the marinade, to keep them moist.
Luscious Lamb Steaks
Once you serve this dish, you will want to add it to your regular menu rotation because lamb steaks are so good. You get all the tenderness you associate with beef plus the amazing flavor of lamb, and you will never get tired of these because of how succulent and fabulous they are. The garlic and rosemary makes them extra-fantastic too and if you forgot how much you love lamb this recipe will surely remind you! Serve these with mashed potatoes or perhaps roasted potatoes. For something cold, maybe consider potato salad or a tossed baby leaf salad. Elegant side dish options include asparagus tips or baby carrots, or you could consider serving a big baked potato with sour cream on the side if you fancy adding something sure to get your palate rejoicing!
- 6 lamb steaks
- ½ cup olive oil
- 1 tablespoon fresh rosemary
- 3 finely chopped garlic cloves
- Salt and black pepper, to taste
- Remove the round bone from the middle of each lamb steak.
- Put the garlic in a glass dish and put the steaks on top.
- Sprinkle with the rosemary then pour the olive oil over the meat.
- Cover the dish and refrigerate overnight, turning once.
- If you can allow 24 hours of marinating time, that is recommended.
- Prepare a fire in the barbeque and let it get very hot.
- Remove the lamb steaks from the marinade, and reserve the marinade.
- Arrange them on the barbeque rack and sear on both sides to seal in the juices.
- Sprinkle them with salt and grind pepper over them, then let them cook until done.
- Brush marinade over them a few times during cooking.
- These lamb steaks will take about 5 minutes on the first side and 3 minutes on the second side to become medium-rare.
- Medium-rare means they are still pink inside, and this is the tastiest way to serve them, and offers the nicest texture too.
- Serve the lamb steaks immediately with your favorite side dishes.
A convenient replacement for beef steaks, these lamb leg steaks offer something distinctive in the way of flavor. Marinate them with rosemary and garlic and you will get an incredible flavor, and cook them to medium-rare on the barbeque and you can expect a tender, juicy result. These will get your taste buds singing. Everyone loves lamb, especially if it is carefully seasoned and professionally cooked, and this recipe yields the most amazing results. Whichever side dishes you choose to serve with these rosemary and garlic lamb steaks you can be sure of a really impressive meal.
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