Whether you prefer lamb ribs, chops, or steaks, you’ll love a juicy, tender lamb steak. The meat is mild and succulent and will be a welcome change from the usual beef or chicken. This juicy cut of meat is easy to prepare and can be marinated in olive oil, garlic, salt, and pepper for quick, flavorful preparation. If you want to try a different marinade, try adding thyme, a savory herb, or both.
To get the best flavor from this inexpensive cut, choose the shoulder chop (also called blade chop), the most economical of all the lamb cuts. Shoulder chops are highly flavorful and have thick ribbons of fat that do not render completely when seared. Fat is a major source of lamb flavor, so it’s crucial to keep it intact while searing. The fat also adds a nice nutty flavor and helps make the meat more tender.
Season the lamb steak with fennel and cumin and place it in a skillet over medium heat. Sprinkle with garlic powder and paprika. Brush the pan with olive oil and add the lamb steaks. Cook for three to four minutes on each side until medium-rare. After cooking, allow the meat to rest for 10 minutes. After that, slice the steaks against the grain and serve immediately. The marinade will keep the meat warm until the next meal.
If you are entertaining friends or family, a delicious way to serve a lamb steak is to make an olive relish. Mix olives, lemon juice, garlic, and red pepper. Then, add 4 tablespoons of butter to the skillet and place the lamb over medium-high heat. Then, cook the lamb over indirect heat until an instant-read thermometer registers 130 degrees. Once it is cooked, remove the steak from the pan and allow it to rest for 10 minutes. You can also tent it with aluminum foil while you’re entertaining to keep it warm.
At Holiday Table:
Lamb steak is an excellent choice for the holiday table. If you want a meaty dinner, you can grill it in a cast-iron skillet over medium-high heat. After the meat has rested, add the tomatoes. This will add flavor and moisture to the meat. Let it rest for about 10 minutes before serving. Then, garnish it with fresh thyme. The lamb steak is ready to serve. It should reach a temperature of 145 degrees.
The shoulder chop is a cheap cut of lamb. It is also the most flavorful. It has thick, intense bands of connective tissue and fat that don’t completely render when it’s seared. The fat provides the meat with a distinctive lamb flavor and enhances its texture. Aside from being delicious, it is also affordable. Besides, it’s not hard to find a tasty lamb steak if you know where to look.
Once you’ve found a good-looking, tender lamb steak, start cooking. A 145-degree steak should be cooked until it is medium-rare. It should be tender but not mushy. For the best flavor, use good-quality lamb meat. Always check the label. When it says “dry” or “no bones” on a label, you’ve got a tougher-than-usual steak.
If you want a more economical cut, you can try the shoulder chop. This is the most economical cut of lamb, but it can be very flavorful, with thick bands of connective tissue and fat that don’t render completely when seared. Because fat is a significant source of lamb’s flavor, it’s worth trying this dish. You won’t regret it. You’ll enjoy the meat if it’s seasoned well.
The shoulder chop is one of the cheapest cuts of lamb, but it is surprisingly flavorful. It has intense bands of connective tissue and thick ribbons of fat that don’t render completely during the cooking process. While this cut may not be the most expensive, it is very flavorful. The fat intensifies the lamb flavor and makes it very tender. You can serve it with your favorite sauce. A tasty lamb steak is a delicious way to celebrate the holiday with friends and family.
You can cook a lamb steak on the grill for about four minutes if you prefer it rare. You can also prepare a lamb steak for the oven by marinating it for a few hours. Then, cook the lamb steak until it’s about 135 degrees Fahrenheit, and then allow it to rest for 5 minutes before serving it. It’s important to note that a medium lamb is still considered rare, and a rare one is likely to disappoint you.