Delicious ways to enjoy lamb steaks
Lamb salads, toss barbecued sliced lamb steaks with mixed salad leaves, deli ingredients, like grilled capsicum and artichoke hearts and a simple oil and wine vinegar dressing.
Lamb sandwiches, dinner made simple – char-grill lamb steaks, slice and serve on toasted Turkish bread, top with a dollop of yoghurt or hummus, and beetroot relish.
Lamb stir-fries are a cinch. Slice the steaks into thin strips and stir-fry with Asian greens and flavourful sauces, like oyster and bean paste.
Lamb kebabs, cube steaks and thread on skewers with cherry tomatoes. Crush garlic and combine with rosemary, olive oil and a little lemon juice, brush the kebabs generously with the mix as they barbecue or char-grill.
Tips for cooking lamb steaks
To keep lamb steaks moist, tender and full of flavour, here are some tips:
- To char-grill or barbecue lamb steaks preheat char-grill or barbecue flat-plate to hot. The lamb should sizzle as it makes contact with the heat.
- To pan-fry lamb steaks preheat pan to moderately-hot. Keep the heat moderately-high.
- Oil the steaks rather than oiling the barbecue or pan. This ensures the steaks don’t stick to the grill or pan allowing them to sear well.
- Cook lamb on one side until moisture appears on the top.
- Turn lamb once only.
- Use tongs never a fork to turn the lamb steaks, piercing the meat with the fork will drain the juices from the lamb onto the barbecue plate or pan.
- Test for doneness with tongs. Use the blunt end of the tongs to prod the meat in the thickest part.
- Rare is soft when pressed, medium is springy and well done is very firm.
- Allow the lamb to rest. Cover the lamb steaks loosely with foil and rest it for 2-3 minutes before serving.