How to Prepare Lamb Steak

The lamb steak cut is generally firmer, thicker, and more economical compared to lamb ribs. It is sliced from the lamb's leg and can be easily portioned into six or more generous servings. Lamb steak is most flavorful when marinated with spices to tenderize the meat. Afterward, you can grill it or roast it in the oven, just like preparing beef steak.

- 6 lamb steak pieces, each approximately 2 cm thick - 2 large garlic cloves, peeled and minced - 1/2 tablespoon dried or fresh rosemary - 1/2 cup olive oil - Salt and pepper to taste

Ask the butcher to cut the steak from the lamb's leg. Many shops do not sell pre-cut steaks, but they are happy to cut it from the leg if you request. A lamb leg typically yields six steak pieces, each sufficient for one serving.

• Request that the butcher cuts each piece about 2 cm thick. This will ensure quicker cooking and tender meat.
• If lamb legs are unavailable, this recipe can also be applied to lamb ribs.

Prepare the marinade sauce. Peel and finely chop the garlic. Place the garlic, rosemary, olive oil, a pinch of salt, and pepper in a shallow roasting dish or an oven-safe container. This marinade will seep into and tenderize the meat. If you'd like to experiment with other ingredients, try the following recipes:

• Mint Yogurt Sauce: Mix 1/2 cup of plain yogurt, 2 minced garlic cloves, 2 tablespoons of olive oil, 1/4 cup of chopped mint, salt, and pepper to taste.
• Tandoori Sauce: Combine 1/2 cup of plain yogurt, 1/4 cup of lemon juice, 2 minced garlic cloves, 1 teaspoon of grated ginger, 1 teaspoon of paprika, 1 teaspoon of coriander, 1 teaspoon of fennel, 1 teaspoon of turmeric, 1/2 teaspoon of dry mustard, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of cinnamon, and 1 teaspoon of salt.
• BBQ Sauce: Mix 1/2 cup of soy sauce, 1/4 cup of malt vinegar, 1/4 cup of olive oil, 1/2 cup of brown sugar, 2 tablespoons of tomato sauce, and 1/2 teaspoon of salt.
• Mustard Sauce: Combine 1/4 cup of olive oil, 1/4 cup of lemon juice, 2 minced garlic cloves, 1 tablespoon of soy sauce, 2 tablespoons of Dijon mustard, salt, and pepper to taste.

Soak the steak in the marinade. Make sure to coat the entire piece of meat with the marinade. Add more olive oil if necessary. Once the steak is fully covered, cover the dish tightly with plastic wrap.

Refrigerate for at least 8 hours. You can start preparing in the early morning and let it marinate throughout the day, or prepare it the evening before and marinate overnight. After half a day or night, flip the steak so both sides absorb the seasoning evenly.

Preheat the grill or ignite the charcoal first. Lamb steak tastes best when grilled over high heat or direct flame, so grilling or using charcoal is the best method. Be sure to preheat the grill or ignite the charcoal before starting.

• If you're using a charcoal grill, allow the coals to burn until the flames die down and only glowing embers remain. The steak needs to be grilled over very high heat.
• If you prefer pan-searing, heat a cast-iron skillet on medium heat until it’s very hot.

Place the steak on the grill. Use tongs to transfer the marinated steak from the dish onto the grill. Arrange the steaks so that each piece is placed in the center of the heat without overlapping. If using a cast-iron skillet, you may need to cook in batches.

Grill or sear both sides of the steak until charred to lock in the juices. Grill one side of the steak for 30 seconds, then quickly flip and grill the other side for another 30 seconds. This will ensure the steak stays juicy on the inside once cooked. Continue grilling the second side for an additional 5 minutes.

Brush more marinade onto the steak while grilling. Apply any leftover marinade to the steak while grilling. You can use a basting brush or a BBQ brush to do this.

Flip the steak and grill for an additional 3 minutes. After 3 minutes, transfer the steak to a plate. This timing will give you a medium-cooked steak with a slight pinkness in the center.

• If you prefer your steak more well-done or cooked through, grill for an additional 30 seconds to 1 minute.
• If you like your steak rarer, remove it after 2 minutes on the second side.

Heat 1 tablespoon of olive oil in a cast-iron skillet. Heat until the oil starts to shimmer and the skillet becomes hot.

Sear both sides of the steak. Using tongs, remove the steak from the marinade and place it in the hot skillet. Keep the remaining marinade for later use. Begin by searing one side for 30 seconds, then flip and sear the other side in the same way.

Transfer the steak to a roasting dish. The dish should be large enough to hold the steak without overlapping any pieces.

Pour the remaining marinade over the meat. Try to spread it evenly across all the pieces. Add salt and pepper to taste.

Roast the lamb steaks for 30 minutes. Once done, remove the steaks from the oven and allow them to rest for 5 minutes. Plate the steak and serve.

• If you enjoy lamb with mint sauce, consider marinating the steak with mint sauce.
• Lamb steaks pair wonderfully with boiled potatoes and tender cabbage.