Best Lamb Leg Steak With Maple Chevre Shiitake Sauce Recipes

CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY

Steps:

• Remove the small round bone from the center of each lamb steak.
• Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate for 24 hours, turning once.
• Preheat a broiler or griller on high or prepare a fire in a barbecue. When very hot, remove steaks from marinade, reserving marinade, and place them on the griller tray or barbecue rack. Sear quickly on both sides to seal in the juices. Sprinkle with salt and grind some black pepper over each steak and leave to cook to individual taste, painting with the marinade during cooking.
• The steaks are at their best when cooked and still pink inside, about 5 minutes on the first side and 3 minutes on the second side.
• Serve immediately.

LAMB LEG STEAK WITH MAPLE CHEVRE SHIITAKE SAUCE

Steps:

• Salt and pepper lamb leg steak.
• Grill or broil (approx).
• Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
• Lower heat to low.
• Add diced parts of chevre.
• Continue stirring mixture until cheese is integrated.
• After cheese is fully incorporated into sauce add capers and maple syrup.
• Stir through.
• Serve (I like garlic smashed potatoes and broccoli).

LAMB STEAKS

Steps:

• Combine the ingrediants and marinate the lamb leg steaks (large chops will work if you can't find the steaks) for 4 or 5 hours.
• Remove from marinade and cook in a 400 degree oven for 35 - 40 minutes depending on the size of the steaks.
• Serve with potatoes that have been tossed with olive oil and coarse salt and a splash of balsamic vinegar and roasted at 400 for about 40 minutes.
• Add a handful of crumbled feta cheese to the top of the potatoes when serving.
• A steamed vegetable, bread & butter, and a nice bottle of wine round out this meal!

GRILLED LAMB STEAKS WITH ROSEMARY & THYME

Steps:

• Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
• Rub both sides of the chops with the pepper, rosemary and thyme.
• Clean the grill with a wire brush, then lightly oil it.
• When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
• Remove to a platter and sprinkle with the salt.
• Serve immediately, spooning a little of the collected juices over each chop.

LAMB LEG STEAK

Steps:

• Mix marinade ingredients in a sealable bowl and place steaks into marinade.
• Marinate meat for 4+ hours in refrigerator.
• Preheat oven to 400 degrees.
• Remove from marinade and brown in skillet over medium heat for approximately 5-10 minutes.
• Remove from skillet and place in small oven-proof dish. Cover with a little more wine and any spices you feel necessary (I put on some more rosemary and thyme, plus more garlic).
• Bake in oven for 10 minutes for med-well, 15 minutes for more well done or until internal temp reads 170 degrees.
• Serve with mint jelly (or horseradish sauce).