Cook Lamb Steaks In Oven Recipes

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3 WAYS TO COOK LAMB STEAKS - WIKIHOW



3 Ways to Cook Lamb Steaks - wikiHow image

Lamb steaks are a sturdier, thicker and less expensive cut of meat than lamb chops. Steaks are cut from a leg of lamb, which can easily be divided into six or so hearty portions. Lamb steaks taste best when they're marinated to tenderize...

Provided by wikiHow

Categories     Steak Dishes

Number Of Ingredients 5

6 lamb steaks, about 2/3-inch thick
2 large garlic cloves, peeled and chopped
1/2 tablespoon dried rosemary (or 1 tablespoon fresh)
1/2 cup olive oil
Salt and pepper to taste

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.

BAKED LAMB STEAKS RECIPE



Baked lamb steaks recipe image

Lamb is cheap and easy to cook and for this baked lamb steaks recipe, each portion is under 400 calories. It bakes in the oven, meaning it takes little work

Provided by Jessica Dady

Yield Serves: 4

Number Of Ingredients 10

275g (10oz) new potatoes, thickly sliced
1tbsp oil
4 lamb leg steaks
1 red onion, chopped
2 garlic cloves, crushed
450ml (3/4pt) lamb stock
1tbsp) Worcestershire sauce
2tsp dried mixed herbs
10 cherry tomatoes, halved
Fresh oregano or thyme leaves to garnish

Steps:

  • Preheat the oven to 190°C/375°F/gas 5. Parboil the potatoes in lightly salted water for 2-3 mins. Drain well.
  • Heat the oil in a large frying pan and fry the lamb steaks over a high heat for 1-2 mins on each side until browned. Transfer to a shallow ovenproof dish.
  • Add the onion and garlic to the pan and fry for 5 mins. Stir in the stock and Worcestershire sauce and bring to the boil. Pour over the lamb steaks and add the potatoes. Sprinkle with dried herbs, season with salt and freshly ground black pepper, and cook for 30 mins.
  • Add the cherry tomatoes and return to the oven for a further 10-15 mins. Served garnished with fresh oregano or thyme leaves.

Nutrition Facts : @context https, Calories 364 Kcal, Sugar 5.6 g, Fat 17.1 g, SaturatedFat 6.3 g, Sodium 0.58 g, Protein 37 g, Carbohydrate 17.4 g

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  • Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  • Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

MELLOW LAMB STEAKS



Mellow Lamb Steaks image

Buy lamb steaks if you can -- though if you want to tack a bit, duck breasts also work quite well. While the garlic is poaching in its pan, fry the steaks in a scant amount of olive oil until they are flavor-sealed and heat-darkened outside, but still juicily tender within. At this stage, slosh in the contents of the simmering pan. Add the juice of the half-zested orange and a slug of Marsala (though sherry, brandy or any wine you have open will do), along with some leaves stripped from thyme sprigs. Let everything bubble away a little, the sauce lapping the meat in the pan, before removing the steaks and reducing the liquid until it is a gorgeous, savory, shiny syrup.

Provided by Nigella Lawson

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

10 cloves garlic, peeled and halved lengthwise
Finely grated zest of 1/2 orange
4 6-ounce lamb steaks
Salt and freshly ground black pepper
1 tablespoon olive oil
Juice of 1 orange
1 tablespoon Marsala, sherry or other wine
1 tablespoon fresh thyme leaves

Steps:

  • In small saucepan, combine garlic, zest and 3/4 cup water. Turn heat to high. When mixture boils, lower to simmer, and cook until garlic is tender, 10 to 15 minutes.
  • Season lamb with salt and pepper to taste. Place a large sauté pan over medium-high heat, and add olive oil. When oil is hot, add lamb, and sear about 2 minutes a side. Reduce heat to low, and cook 5 minutes longer.
  • Add garlic and its liquid, orange juice, Marsala and thyme. When liquid begins to simmer, transfer steaks to warm serving plate with slotted spatula. Raise heat to medium-high, and reduce sauce until it is syrupy, 1 to 2 minutes. Pour sauce and garlic over lamb, and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 550 milligrams, Sugar 5 grams

LAMB STEAKS WITH ROSEMARY SWEET POTATOES



Lamb steaks with rosemary sweet potatoes image

This is great to have up your sleeve, impressive enough for a dinner party and quick enough for after work

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 6

2 tbsp olive oil
4 lamb leg steaks
3 sweet potatoes, finely sliced
1 red onion, halved & sliced
sprig fresh rosemary or 1 tsp of dried
2 tbsp wholegrain mustard

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.

Nutrition Facts : Calories 431 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.63 milligram of sodium

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