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Lamb leg steaks ideas |
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#1 |
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Forum Member
Join Date: Aug 2007
Posts: 8,242
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Lamb leg steaks ideas
Anybody got any good recipes for these?
I've only ever really used lamb diced for curries and things, never cooked them as steaks before, like pan fried or grilled. |
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#2 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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They only take a few mins to cook ! grill them and they are lovely with perhaps some rosemary sprinkled over....but whatever you do dont overcook them...if pink inside thats ideal......
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#3 |
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Forum Member
Join Date: Aug 2007
Posts: 8,242
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http://www.greedygourmet.com/2010/07...ed-wine-sauce/
I was looking at this, which is pan fried instead of grilled, 3 minutes each side sound about right? That's longer than I would cook a sirloin for but like I say I've never cooked a lamb steak. |
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Go morrocan. Marinade them in harrisa and then chargrill and serve with jeweled cous cous.
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#5 |
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Forum Member
Join Date: Jul 2009
Posts: 4,559
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Marinade them in olive oil, garlic & mint. Grill to suit & serve with herby new potatoes & peas.
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#6 |
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Forum Member
Join Date: Dec 2010
Posts: 889
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Quote:
http://www.greedygourmet.com/2010/07...ed-wine-sauce/
I was looking at this, which is pan fried instead of grilled, 3 minutes each side sound about right? . Yeh I cook lamb steaks in a similar fashion. I bung in some red wine, red currant jelly and also mint sauce. |
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#7 |
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Forum Member
Join Date: Nov 2008
Location: Up North
Posts: 1,359
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Honey and mustard mixed together makes a nice marinade too. Treat them like a beef steak , don't overcook and let them rest.
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#8 |
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Forum Member
Join Date: Jun 2002
Location: Here
Posts: 2,854
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I make a rub of olive oil, fresh ground pepper, rosemary*, thyme*, a tad of garlic and salt. Place in a food bag and marinate for 1/2 or longer. (Sometimes I don’t have the time to marinate, so just proceed and still tastes great.)
Cook in a dry hot frying pan for about 3 minutes on each side (use your judgement depending on the thickness). Rest the steaks. Done. * Fresh, if possible. |
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