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Lamb steaks may appear to be an unusual cut of meat, but it isn’t. Would it surprise you to learn that humans began raising lamb in the Middle East roughly 9000 years ago?
Lamb is a popular meat in many regions of the world, particularly in Africa. If you’re used to bland or mild-flavored meats like chicken breasts and pork, the flavor of lamb may come as a surprise.
You can either purchase pre-cut lamb steaks or chop them yourself from a boneless leg of lamb.
Raise the bar in the kitchen by serving succulent lamb steaks. Lamb Leg Steaks and Lamb Shoulder Steaks are two of the most popular types of this cuisine. However, each cut is delectable in its own right.
Lamb Steak Vs Beef
Lamb has a sharper, earthier, and slightly gamy flavor than conventionally raised beef. There is a particular flavor from the lamb that comes from the presence of branched-chain fatty acids, which beef lacks. Lamb’s flavor can also be influenced by its diet, just like beef’s.
Because most cuts of lamb are naturally soft, you won’t need to do much to make a fantastic main dish. As long as the lamb steak is cooked to rare or medium-rare, it is soft and excellent. Cook it for only 2 minutes per side, plus a few seconds on the edges, for the tastiest and juiciest results.
Lamb Steak Health Benefits
Lamb can be a rich source of vitamin B, zinc, iron, and selenium when consumed in moderation. It’s a good source of protein because it’s red meat, and although being rather fatty, it has less marbling than beef. As a result, the majority of the fat on the lamb is on the outside, where it can simply be trimmed away.
Lamb Steak
Ingredients
- ½ kg lamb leg steak or chops (leg resembles a steak with a small round bone in the center)
- 1 tbsp garlic paste
- 1 tsp chili powder
- 1 tsp parsley
- 1 tsp garlic
- ½ tsp black pepper
- 1 bouillon cube
- salt to taste
Instructions
- Heat your oven to 350 degrees and prepare a simple pan with a rack for the oven. Line the pan with tin foil for easy cleanup, and use a light dose of non-stick spray on the rack or olive oil.
- Mix the garlic paste, chili powder, parsley, garlic, black pepper, cube and salt.
- Rub it on the lamb steak and refrigerate for 4 hours.
- Place your meat on the rack, spacing evenly.
- Put the meat in the over and cook for 25 minutes, but adjust the time to your liking and based on the thickness or weight of the steak.
- At the halfway point, slide the rack out, quickly turn the meat over. Slide the meat back into the oven and cook for the remaining time.
- When the time is up, cut into the meat to make sure it is done to your liking. Enjoy!
