I like a steak of lamb shoulder, seasoned with garlic salt and pepper and pan-fried rare in a cast-iron skillet. Maybe the occasional squirt of Sriracha sauce, but I like the taste of the meat itself.
How do you like to make lamb steaks?
When I lived in a flat with just a toaster oven, I’d make foil packets with a piece of lamb shoulder, thin slices of onion, green pepper, maybe a slice of tomato, and potato, salted, peppered, a pinch of rosemary, and a bay leaf. Add a teaspoon of broth (or more likely water), seal tight, bake for an hour or so at 350 degrees. Very simple, and the smell was just heavenly.
Lamb is hard to find around here, but for some reason one of the local grocery stores has been selling lamb steaks lately. They’re the same cut as a t-bone beef steak, tiny & about an inch thick. Really, really yummy.
I like 'em grilled, with salt & pepper and (if I’m feeling fancy) a shake of whatever spice blend I have around. But really, they’re fine with just salt & pepper.
Damn, now I want lamb steaks.
With celery salt. Nothing else.
I like them with just salt and pepper or with Penzey’s 4S seasoned salt on it.
I usually grill them, but this lamb is so fat that I’ve been accidentally lighting the grill (and once almost the house) on fire. So now I cook them in the rotisserie, which has the heat source behind the meat rather than below it.
I grow my own lamb now. It’s fabulous.
By “lamb steaks” are you referring to lamb chops?
If so, there are two ways that I make them: if I’m feeling lazy, I’ll just sprinkle onion powder and garlic powder on them, spray on some no-stick, and broil. If I’m not, I’ll mix lemon juice, rosemary and crushed garlic, marinade them for a while, and then broil.
That’s a chop, and to be specific, a loin chop. The best and deliciousest cut of lamb, IMHO!
I grill 'em too, usually with some kind of garlic/rosemary/honey/Worcestershire glaze. They are also great with mint chutney.
Those lamb shoulder chops (or, I suppose, “steaks” - if you bone them!) are never quite as nice as the loin chops. If I had some, I’d dice them, thread them on skewers, and grill them as sate, with rice and peanut sauce. Mmm. Lamb sate. Not many sheep in Indonesia, where my sate craving originates, but plenty of goat.
We just had a leg of lamb (cut into steaks) for dinner this last weekend.
We typically marinate the lamb with soy sauce, salt and pepper then pan fry or broil to med rare.
Delicious!
I get a boneless lamb shoulder, marinate it in olive oil, salt, garlic and rosemary (preferably overnight) and grill it.
Lamb chops, either shoulder or loin, get pretty much the same treatment from me all the time - rub a dry paste of crushed garlic and rosemary over them, sear them over high heat (usually on the grill) until they have a nice crust but are still rare inside, eat with roasted potatoes and a nice red wine.
Lamb chops must be grilled (not pan fried) with mint, rosemary & thyme.
Absolutely the only way to do it.
Unless you are doing it Greek style with lemon, olives and artichokes which is, of course, sublime … done in a tandoor oven is superb and baked in foil on the grill and …
Since we’re on the subject of lamb, maybe some of you guys can tell me: can rosemary be kept fresh, long-term? I definitely prefer using fresh rosemary on my lamb over dried, but in my supermarket, fresh rosemary comes in a huge bundle, at least 80% of which will be wasted if I were to buy it and I don’t know how to preserve it in its fresh state.
I’m not sure about preserving it, but are you anywhere you can grow it?
Isn’t it? (I grow mine too :)!) This last one I did was the first one I didn’t have grain-finished, just fed alfalfa hay (no pasture grass in Vegas, unfortunately) and the meat is melt-in-your-mouth tender and because I have a hair sheep breed, very lean with just enough fat for flavor.
I like to just grill with salt and pepper and maybe brush with some caribbean jerk sauce (funny enough, Buffalo Wild Wing’s Carribbean Jerk works fantastic!) or BBQ sauce or even once some ginger jam for just a slight glaze.
This is my favorite steak/chop marinade and it also works great for riblets (which are like little piece of lamb heaven).