Lemon Pepper Lamb Steaks Recipes

LEMON-PEPPER LAMB CHOPS

Steps:

• Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
• Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.

LEMON PEPPER LAMB STEAKS

Steps:

• Combine basting ingredients in a small bowl.
• Brush mixture on steaks.
• Broil or grill lamb chops 4 to 6 inches from source of heat for 8 to 10 minutes on each side.
• Baste occasionally with sauce.

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.

LEMON PEPPER LAMB CUTLETS

Steps:

• Sprinkle the lamb with the seasoning.
• Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.
• Remove from the pan and cover and keep warm.
• Add the garlic and wine to the frying pan and bring to the boil.
• Add the stock and the juice, and bring to the boil again.
• Boil uncovered until the liquid is reduced by half.
• Stir in the chives and season to taste with freshly ground black pepper.

LEMON PEPPER STEAK

Steps:

• Sprinkle steaks with lemon-pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes on each side or until the steaks reach desired doneness.

LEMON-PEPPER STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Trim fat on beef steaks to 1/2-inch thickness if necessary. Sprinkle garlic salt over beef. In small bowl, mix butter, basil and lemon-pepper seasoning; brush over beef and bell pepper halves.
• Cover and grill beef and bell peppers over medium heat 12 to 16 minutes, turning once, for medium beef doneness. Brush tops of steaks with butter mixture. Cut bell peppers into strips; serve over beef.

LEMON & ROSEMARY TRAYBAKE LAMB

Steps:

• Whisk the lemon zest and juice with 1 tbsp olive oil, the garlic, chopped rosemary leaves and seasoning. Add the lamb cutlets, toss to coat, then set aside to marinate for 30 mins if you have the time. Heat oven to 220C/200C fan/gas 7.
• Toss the potatoes with ½ tbsp olive oil and some seasoning. Tip into a large, shallow roasting dish and put in the oven for 15 mins.
• Remove the dish and shake to loosen the potatoes, then top with the peppers, lemon slices, rosemary sprigs and tomatoes. Drizzle with the remaining oil and some seasoning. Return to the oven for 10 mins.
• Place the lamb cutlets on top of the veg. Scatter over the olives and capers. Cook for a final 10-12 mins, turning the lamb halfway until it is just pink. Serve straight from the dish.