Lamb steak is a thicker and cheaper cut than lamb chops. The steaks are cut from the shank, which can be easily divided into six well-served portions. Steaks taste tastier and tender when marinated, and can be grilled or roasted in a similar way to beef steaks.
- 6 lamb steaks, approximately 2.5 cm thick;
- 2 large garlic cloves, peeled and chopped;
- 1/2 tablespoon dried rosemary (or 1 tablespoon if fresh);
- 1/2 cup of olive oil;
- Salt and pepper to taste.
Method 1 of 3: Preparing the Lamb Steaks
Step 1. Ask the butcher to cut lamb shank steaks
Most butchers do not sell these cuts ready-made, but the butcher will certainly be happy to serve you. One shank yields approximately six fillets (six individual servings).
- Ask the butcher to cut the steaks approximately 2.5 cm thick. This will result in a softer meat with less cooking time.
- In the absence of the ham, this method can also be used to cook the cutlets.
Step 2. Mix your marinade
Peel and cut the garlic into fine pieces. Mix the garlic, rosemary, oil and a pinch of salt and pepper in a non-reactive container. This marinade will penetrate the steaks, leaving them tender. If you want a different flavor, try one of these options:
- Mint Yogurt Marinade: Mix half a cup whole yogurt, 2 chopped garlic cloves, 2 tablespoons olive oil, 1/4 cup chopped mint and salt and pepper to taste.
- Tandoori Marinade: Mix half a cup whole yogurt, 1/4 cup lemon juice, 2 chopped garlic cloves, plus 1 teaspoon each of the following ingredients: grated ginger, sweet paprika, coriander, cumin, turmeric in powder and salt. Also add 1/4 to 1/2 teaspoon of powdered mustard, cayenne pepper and cinnamon.
- Barbecue Marinade: Mix half a cup soy sauce, 1/4 cup malt or apple vinegar, 1/4 cup olive oil, half a cup brown sugar, 2 tablespoons tomato sauce and half a spoon of salt soup.
- Mustard Marinade: Mix 1/4 cup olive oil, 1/4 cup lemon juice, 2 chopped garlic cloves, 1 tablespoon soy sauce, 2 tablespoons Dijon mustard and salt and pepper to taste.
Step 3. Cover the steaks with the marinade
Completely cover the steaks with the mixture. Add olive oil if necessary. When finished, cover the container with plastic wrap.
Step 4. Refrigerate for approximately eight hours
You can start preparing the recipe in the morning and refrigerate during the day, or prepare it in the evening and let the steaks marinate until the next day. Turn steaks over so both sides are fully marinated.
Method 2 of 3: Grilling the lamb fillets
Step 1. Preheat the skillet or light the grill
These are the best ways to cook as lamb steaks taste best when sealed over high heat. Allow the skillet or griddle to heat up completely before using.
- When using the grill, let the embers burn until the fire goes out and the embers glow. Steaks should be grilled over high heat.
- If you prefer to use the stove, heat a skillet over medium high heat. Don't forget to heat the pan well before using it.
Step 2. Place the steaks on the grill
Use a tongs to transfer the steaks from the marinade to the grill or skillet. Reserve some of the marinade in the container. Arrange the steaks so that they are all over the fire without overlapping. If using a skillet, it may be necessary to prepare only a few of the fillets at a time.
Step 3. Fry both sides to seal
Fry one side of the steak for 30 seconds, turn it over quickly and fry the other side for another 30 seconds. This makes the steaks juicy. Let the second side cook for another 5 minutes.
Step 4. Add the rest of the marinade while the steaks are on the fire
Brush the steaks with what's left of the marinade. A kitchen brush is great for this.
Step 5. Turn the steaks over and cook for another three minutes
Then put them on a plate. This cooking time will result in a spotted fillet with a pinkish color inside.
- For well-done steaks, let them cook for another 30 seconds to 1 minute.
- For rare steaks, remove them after the last side has cooked for 2 minutes.
Method 3 of 3: Baking the lamb steaks in the oven
Step 1. Preheat the oven to 190°C (375°F)
Step 2. Heat a tablespoon of olive oil in a skillet
Leave on the fire until the skillet is very hot and the surface of the oil starts to shine.
Step 3. Fry both sides of the steaks
Use tongs to remove them from the marinade and place them in the skillet. Reserve some of the marinade in the container. Fry one side for 30 seconds, turn the steaks over and fry the other side for another 30 seconds.
Step 4. Transfer the steaks to a tin
It should be big enough that one steak doesn't stack on top of the other.
Step 5. Drizzle the steaks with the rest of the marinade
Distribute remaining marinade evenly over steaks. Add salt and pepper to taste.
Step 6. Bake the steaks for 30 minutes
Take them out of the oven and let them sit for 5 minutes. Transfer the steaks to a plate and serve immediately.
- If you like lamb shank with mint sauce, try putting this sauce on your steaks too.
- Lamb steaks are great with potatoes and vegetables.