Cajun 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.

CAJUN LAMB STEAKS

Steps:

• Measure all the ingredients into a jar, screw on the lid and shake everything together really well.
• Toss 4 lean lamb leg steaks in the juice of 1 lemon and set aside in a non-metallic dish for 3-4 minutes. Sprinkle each side of the steaks with 1⁄2-1 tsp of the spice mix, rub it into the meat and marinate for 2-4 hours. If you're pushed for time and can't leave it this long the spice mix will still work but will be a little fiercer. To cook, smear the meat with 2-3 tbsp olive oil and barbecue for 3-4 minutes on each side.

GARLIC AND HERB LAMB CHOP RECIPE

Steps:

• Mix all ingredients except the garlic in a small bowl.
• Pour the marinade on top of the lamb chops in a large bowl.
• Rub the marinade evenly into the chops.
• Throw the garlic cloves into the bowl
• Cover with lid or plastic wrap.
• Refrigerate for at least 3 hours or overnight.
• Remove the lamb chops from the refrigerator about 1 hour before searing to allow them to return to room temp.
• Heat olive oil in a large, cast iron skillet on medium high.
• Once oil is hot, add in the lamb chops.
• Allow the chops to sear for 5 minutes. Do not move the chops around.
• Flip the chops over
• Add in the butter, garlic cloves from the marinade, and rosemary sprigs to the skillet.
• When the butter melts, baste the chops with the butter.
• Continue searing for mins or until a meat thermometer registers 145°F (or cook to your prefer level of doneness)
• Remove chops to a plate to keep warm and rest.
• Pour the wine into the same skillet to deglaze it
• Add in the chicken broth and Worcestershire sauce and butter
• Stir until wine reduces and the butter melts; about 2 minutes.
• Pour sauce over the lamb chops and serve.
• Enjoy!