Clever Geek Handbook

Lamb steak: recipes

Lamb steaks are ideal for cooking on charcoal. There is nothing tastier than a young lamb with a crispy crust and the aroma of smoke. They are no less tasty in an ordinary pan with a thick bottom or in a grill pan. For frying, it is best to use olive or canola oil.

On a grill pan with mint sauce

According to this recipe, a mutton steak is tasty and juicy.

What to take:

  • 0.7 kg lamb fillet;
  • 3 cloves of garlic;
  • 1 pod of chili pepper;
  • olive oil;
  • 2 branches of thyme.

In addition, the following ingredients for the sauce will be required:

  • 2 teaspoons of granulated sugar;
  • 25 g of fresh mint leaves;
  • 5 tablespoons of water;
  • 7 tablespoons of wine vinegar;
  • salt.
Cooking Lamb Steak

Order of preparation:

  1. Cut the lamb flesh across the fibers into large pieces 2-2.5 cm thick (meat should be at room temperature). Make vertical cuts around the perimeter so that the pieces do not curl when frying. Apply a layer of olive oil to their surface, which will create a film that prevents the flow of juice.
  2. Chili cut into rings, crush the garlic.
  3. Pour a little olive oil into a grill pan and heat. Then put garlic, chili pepper, thyme into it so that the oil absorbs their aromas.
  4. Move the pepper, thyme and pepper to the edges and put the steaks in the pan and fry on each side for two minutes on high heat.
  5. Make the fire medium and fry the lamb once more for one minute on each side. Put garlic, thyme and chili rings on steaks.
  6. Put the meat on a plate, cover with foil and let stand for about 10 minutes.

While the meat is resting and reaching the desired state, you need to prepare a sauce for it. The procedure is as follows:

  1. Wash the peppermint leaves and chop finely.
  2. Add granulated sugar and chop again.
  3. Put the mint with sugar in a glass bowl and pour boiling water (five tablespoons). The mixture should be infused for about 7 minutes.
  4. After infusion, add wine vinegar and mix well.

Serve lamb steaks on plates, sprinkled with salt and ground pepper and seasoned with mint sauce.

Grilled lemon

For this dish, it is recommended to take the meat of a young lamb. Steaks are pre-marinated and then grilled. Lemons, which will be fried with lamb, will give it an unusual taste. And the best cooking option is on the grill, although it can be done on a regular skillet or on a grill pan.

What do you need:

  • 4 steaks of a young lamb;
  • 1 lemon
  • salt.

Additionally, you need ingredients for marinating meat:

  • zest and juice of half a lemon;
  • 2 cloves of garlic;
  • a sprig of rosemary;
  • 4 tablespoons of olive oil.
lamb steak recipe

Marinade preparation:

  1. Place chopped zest, rosemary, garlic and lemon juice in a blender bowl.
  2. Beat well.

The following is the process of pickling lamb:

  1. Fold the steaks in a large container, pour the marinade.
  2. Mix well with your hands so that the marinade envelops the pieces from all sides.
  3. Leave at room temperature for one hour.

Grilling steaks:

  1. On the grill grid, greased with olive oil, put the pickled mutton steaks. Fry for two minutes and turn over.
  2. Cut the lemon into 8 parts, put on the grill next to the meat and constantly turn it over.
  3. Fry steaks until cooked.

Serve the steaks on plates, squeezing the juice of fried lemons on them. Thus lamb with a spicy taste is obtained.

Lamb steak in a pan

A quick way to cook a mutton steak is to fry it in an ordinary pan. It is important that the meat is fresh, and the pan is well heated.

To prepare four servings, you will need the following ingredients:

  • 0.6 kg of lamb pulp;
  • 4 tablespoons of olive oil;
  • 4 teaspoons of balsamic vinegar;
  • 2 tablespoons of lemon juice;
  • to taste salt and ground pepper;
  • 1 bunch of green lettuce.
lamb steak in a pan

Order of preparation:

  1. Cut the meat into steaks - flat large pieces about two centimeters thick.
  2. Preheat the pan on the stove.
  3. Grease the mutton steaks with olive oil and fry on both sides (for three to four minutes each).
  4. Put the prepared steaks on a plate, make cuts in them and pour in balsamic vinegar, leave for a few minutes.
  5. Rinse lettuce leaves, shake off the liquid, cut into large strips. For salad dressing, mix olive oil, lemon juice, pepper and salt.

Serve lamb steak with light salad.

Conclusion

It is said that making a good lamb steak is an art. Its taste is primarily determined by the quality of the meat, so saving on it is a bad idea. The best pieces of lamb for steak are neck and thigh. Young lamb can not be pickled, but the older it is, the brighter the taste. If this taste needs to be smoothed out, it is best to take garlic, thyme, rosemary for pickling, which will give a good aroma.

More articles:


All Articles