Prepare the steaks
Grill the lamb steaks
Bake the lamb steaks in the oven
Lamb steaks are thicker, firmer pieces, and less expensive than ribs. They are taken from the leg, which can easily be divided into six or seven-good portions. It is advisable to marinate them to tenderize the meat before grilling or roasting them like beef steaks.
Buy the meat. Ask your butcher to cut steaks out of a leg of lamb. Many butchers don't sell pre-cut lamb steaks, but you can ask them to cut it into a whole-leg. In general, one leg makes six steaks large enough for a generous serving each .
2Prepare the marinade. Peel and finely chop the garlic cloves. Mix them with the rosemary, olive oil, and a pinch of salt and pepper in a ceramic-dish or other non-reactive container. The marinade will penetrate the meat and tenderize it. If you want other flavors, try one of the following recipes.
Refrigerate the lamb. Leave it in the refrigerator for at least 8 hours. You can make it in the morning and let it marinate all day, or you can prepare it in the evening and refrigerate it overnight for cooking the next day. Halfway through, turn the steaks so that both sides are well soaked in the marinade.
Preheat the grill. Lamb steaks are best when cooked with high heat—for. The grill and the barbecue are therefore perfect cooking methods. Wait for the barbecue or grill to heat up completely before cooking the meat.
Place the meat on a grill. Use kitchen tongs to place the marinated lamb steaks on the barbecue grill or grill. Reserve the marinade that remains in the container. Arrange the steaks so that they are all directly exposed to a high heat source without overlapping. If you are using a cast-iron pan, you may need to cook them in batches.
Sear the meat. Grasp both sides to retain the juice. Cook the steaks for 30 seconds on one side then quickly flip them and cook on the other side for 30 seconds. That way, they'll retain their juices and stay tender inside while cooking. Let them cook on the second side for 5 minutes.
Baste the lamb. Use the marinade that remains in the dish to baste the meat during cooking. A kitchen-brush is the best tool for this task.
Flip the steaks. Cook them for 3 more minutes, then put them on a serving plate. This cooking-time results in meat cooked to perfection and still pink in the center.
Preheat the oven. Preheat it to 190 ° C.
Heat some oil. Pour a tablespoon of olive oil into a cast iron pan and heat it until the pan is hot and the oil begins to simmer.
Sear the meat. Use kitchen tongs to put the marinated steaks in the hot-pan. Reserve the marinade that remains in the container. Sear the first side for 30 seconds then turn the steaks over and sear the other side for 30 seconds.
Put the meat in a dish. Use an oven dish large enough to accommodate all the steaks without overlapping each other.
Add the marinade. Pour the remaining marinade over the lamb, trying to distribute it evenly. Salt and pepper according to your tastes.
Put the steaks in the oven. Let them cook for 30 minutes. Take them out of the oven and let them cool for 5 minutes before placing them on a serving plate and serving.