Lambsteaks Recipes

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GRILLED LEG OF LAMB STEAKS



Grilled Leg of Lamb Steaks image

This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.

Provided by nichole

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 50m

Yield 4

Number Of Ingredients 5

4 bone-in lamb steaks
¼ cup olive oil
4 large cloves garlic, minced
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

Steps:

  • Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g

JUICY LAMB STEAKS (GRILLED OR PAN-SEARED)



Juicy Lamb Steaks (Grilled or Pan-Seared) image

How to cook lamb steaks - on the grill or stove top.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 4h15m

Number Of Ingredients 12

2 thick leg of lamb steaks, boneless (8-10 oz each) or bone-in (about 14-16 oz each)
1/2 tbsp vegetable oil
salt and pepper to taste for seasoning
1 cup cup sweet/balanced dark ale with mild roasty character such as porter
2 tbsp vegetable oil
1 star anise
1 tsp yellow curry
1 tsp cumin
1 tsp garlic powder
1/2 tsp cinnamon
1 tsp salt
1/2 tsp pepper

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.

Nutrition Facts : Calories 398 calories, Cholesterol 132 milligrams cholesterol, Protein 31 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 4 Servings

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

TRADITIONAL LAMB STEW



Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

LAMB CHOP OR LAMB STEAK MARINADE



Lamb Chop or Lamb Steak Marinade image

Make and share this Lamb Chop or Lamb Steak Marinade recipe from Food.com.

Provided by Jen T

Categories     < 4 Hours

Time 2h5m

Yield 1/4 cup

Number Of Ingredients 4

2 tablespoons liquid honey
2 tablespoons red wine vinegar
2 garlic cloves (chopped or use minced garlic from a jar)
salt & pepper

Steps:

  • Mix altogether in a glass dish.
  • Use to marinate lamb chops or lamb steaks for at least 2hours.
  • Drain meat before cooking.

Nutrition Facts : Calories 546.5, Fat 0.1, Sodium 10.8, Carbohydrate 146.4, Fiber 0.8, Sugar 138.2, Protein 2

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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