Middle Eastern Spiced Lamb Steaks With Poached Quince Recipes

LAMB STEAK WITH LEBANESE SPICES

Steps:

• Lay butterflied lamb leg on a cutting board and cut into 4 equal pieces, approximately 6 ounces each. Trim extraneous fat or gristle.
• Place lamb on a baking sheet and season on both sides with salt and the seven-spice powder. Sprinkle meat with sliced garlic and drizzle with 1 tablespoon olive oil. Rub with your hands to coat, massaging the spices into the lamb. Cover bowl with plastic wrap and let stand at room temperature for at least 1 hour, or wrap and refrigerate overnight.
• Put yogurt in a mixing bowl and season with salt. Stir in cucumbers, mint, grated garlic and crushed red pepper. Taste and adjust seasoning. Set aside.
• Put a large cast-iron skillet or stovetop grill pan over medium-high heat. When the pan is hot, add lamb steaks in one layer and cook for about 5 minutes, until nicely browned. Turn pieces and cook for 3 to 4 minutes more, until juices appear on surface, for medium-rare. Transfer lamb to a cutting board and let rest for about 10 minutes before slicing. (Alternatively, broil lamb or grill over coals.)
• While lamb is resting, put 2 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add chard and 1/4 cup water. Season lightly with salt. Cook for 1 to 2 minutes, until chard is just wilted. Remove chard from pan with a slotted spoon and transfer to a serving platter or individual plates.
• Carve lamb on the bias in 1/8-inch-thick slices, against the grain, and place next to the chard. Garnish with dill sprigs, if desired, and serve with a spoonful of cucumber-yogurt sauce. Pass the rest of the sauce separately.

MIDDLE EASTERN SPICED LAMB STEAKS WITH POACHED QUINCE

Steps:

• Poach quince:
• Bring water, sugar, and lemon juice to a simmer in a 2- to 2 1/2-quart saucepan, stirring until sugar is dissolved, then add quince. Cut out a round of parchment or wax paper to fit just inside saucepan and cover quince directly with parchment or wax paper. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Drain quince in a sieve set over a bowl and reserve 1/2 cup syrup for sauce.
• Cook lamb (10 minutes before quince is done simmering):
• Pat lamb dry. Stir together salt, pepper, cumin, coriander, and cinnamon in a small bowl, then sprinkle spice mixture all over lamb. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook lamb 4 minutes, then turn over and cook 3 minutes more for medium-rare. Transfer lamb to a cutting board and let stand 5 minutes.
• Make sauce while lamb stands:
• Reduce heat to moderate and add reserved quince syrup to skillet, then boil, scraping up any brown bits, until liquid is reduced by almost half, about 2 minutes. Transfer sauce to a gravy boat or small bowl and stir in lemon juice and salt to taste.
• To serve:
• Thinly slice lamb and serve with quince and sauce.