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Lamb Steak?

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mark9765
mark9765 Posts: 122
edited November -1 in EggHead Forum
I have never cooked or eaten lamb. I bought a lamb steak at the butcher shop today and decided to experiment. It is small about 1/2" thick. Any recomendations on seasoning and cooking the lamb steak.
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  • stike
    stike Posts: 15,597
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    hot fast rare.

    salt before hand, and add pepper after, maybe some garlic.
    ed egli avea del cul fatto trombetta -Dante
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Is it a leg steak with the round leg bone in the middle? We get them fairly often at the supermarket. I give them a healthy dose of Dizzy Pig Tsunami Spin and then sear and roast. Yum!
    The Naked Whiz
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  • BobS
    BobS Posts: 2,485
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    I love lamb.

    By its nature, lamb steak is going to be a little tougher than lamb chops. I don't mind that, so I just cook it medium rare like chops and I am happy.

    The other way is to slow cook it in a braise or something.

    I think that it is hard to go wrong with seasoning, so use whatever sounds good. I like garlic, S&P and fresh rosemary. The DP rubs are also good. I have used Tsunami Spon and Dizzy Dust.

    Given the thickness, I would not recommend trying for a sear. Just throw them on at 350 - 450 and don't over cook them. I would guess 5 minutes on the first side and then judge the second side when you turn them

    Good luck.
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  • mark9765
    mark9765 Posts: 122
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    Thanks for the advice. Only bought 1 to sample. I have 2 Tri Tips and some stuffed flounder for the main meal :P. The tri tip I like to rub with a mix of kosher salt, turbinado sugar, garlic powder and black pepper.
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  • CourtJester
    CourtJester Posts: 23
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    stike wrote:
    hot fast rare.

    salt before hand, and add pepper after, maybe some garlic.
    +1 on the above advice. Lamb will cook fairly fast due to the fat content. Also, it was meant to be eaten rare to medium rare. ;)

    Post some pictures when you get it done!
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