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Lamb steak?
Can anyone tell me how to cook it? I am a youngster only learning to cook, with wonderful efficiency. I would appreciate a recepie so much! Thank you, and happy holidays!!!!
Replies to This Discussion
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Permalink Reply by Roger Coryell, Editor on -
Lamb steak, huh? Try this:
Make a rub with herbs de provence, a little bit of salt, a bunch of freshly ground black pepper
Oil the lamb
Coat with the rub
On a very hot flaming grill, sear the lamb on both sides.
Turn down the grill (or move the lamb off the hot area to a less hot area) and cook on medium flame maybe 5-7 minutes on a side (depending on thickness of the cut)
Serve with a good red wine, maybe Vision Cellars Chileno Valley pinot
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Permalink Reply by Albert Cebrian on -
I am most intrigued by the idea of a lamb steak; I’ve never heard of such a cut. I suppose if I ask any butcher worth his blade, I would get a reasonable reply, but, just in case, could you please describe the source location of steak on this critter?
I consider raw garlic as the ultimate cataclysmic seasoning for leg of lamb; not merely rubbed on the outside surfaces, although that is certainly OK. Rather, fresh cloves are sliced into strips about ¼-inch square by about ¾ to 1 inch long and then are surgically implanted throughout the meat prior to roasting. The spacing of these raw garlic “implants” is crucial; about 2 to 3 inches apart over the entire surface at a depth midway between the surface and the bone. One leg could easily contain 25 garlic spears. I use a modified piece of stainless steel tubing, cut lengthwise to simultaneously pierce the
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