Best 5 Grilled Lamb Shoulder Steaks Recipes
**Grilled Lamb Shoulder Steaks: A Succulent and Flavorful Culinary Experience**
Indulge in the delectable flavors of grilled lamb shoulder steaks, a dish that combines the richness of lamb with the smoky essence of grilling. These succulent steaks, sourced from the shoulder of the lamb, are known for their inherent tenderness and ability to absorb marinades and seasonings, ensuring a burst of taste in every bite. With a variety of recipes to choose from, ranging from classic marinades to exotic spice blends, grilled lamb shoulder steaks offer a culinary adventure that caters to diverse palates. Whether you prefer a simple grilled steak with a sprinkle of herbs or a more elaborate creation infused with aromatic spices, this versatile cut of lamb promises a satisfying and memorable dining experience.
**Recipes Included:**
1. **Grilled Lamb Shoulder Steaks with Chimichurri Sauce:** This recipe pairs the bold flavors of grilled lamb with a vibrant chimichurri sauce, a South American condiment made with fresh herbs, olive oil, and tangy vinegar. The result is a harmonious blend of savory and herbaceous flavors that elevate the lamb to new heights.
2. **Honey Mustard Grilled Lamb Shoulder Steaks:** Experience the perfect balance of sweet and tangy with this recipe. A marinade of honey, mustard, and aromatic spices tenderizes the lamb while infusing it with a delightful glaze. Grilled to perfection, these steaks offer a mouthwatering combination of sweet, tangy, and savory flavors.
3. **Grilled Lamb Shoulder Steaks with Greek Yogurt Marinade:** For a healthier take on grilled lamb, this recipe utilizes a marinade made with Greek yogurt, olive oil, and a blend of zesty Mediterranean herbs. The yogurt tenderizes the lamb while adding a subtle tang, resulting in a juicy and flavorful steak that is both satisfying and guilt-free.
4. **Grilled Lamb Shoulder Steaks with Harissa Paste:** Embark on a culinary journey to North Africa with this recipe. Harissa paste, a fiery and aromatic condiment made with roasted red peppers, cumin, and chili peppers, forms the base of the marinade, imbuing the lamb with a smoky heat that is sure to tantalize your taste buds.
5. **Grilled Lamb Shoulder Steaks with Mint and Lemon:** This classic combination of mint and lemon brings a refreshing twist to grilled lamb shoulder steaks. The marinade, featuring fresh mint, lemon zest, and olive oil, imparts a bright and herbaceous flavor to the lamb, creating a delightful contrast to its rich and savory undertones.
GRILLED LEG OF LAMB STEAKS
This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.
Provided by nichole
Categories Meat and Poultry Recipes Lamb Leg
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g
GRILLED LAMB SHOULDER CHOPS
I looked at a few recipes for grilling lamb and came up with this recipe. I think it turned out great and so did my family.
Provided by CJAY8248
Categories Lamb/Sheep
Time 18m
Yield 4 lamb steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat gas grill on high for 10 minutes.
- Mix oil, garlic, rosemary and thyme together in small bowl. Rub on both sides of lamb steaks and sprinkle with salt and pepper. Let stand while grill is heating. Lightly oil clean grill and lay lamb steaks on hot grill. Cook 3-4 minutes per side or until desired doneness. Remove to plate, cover with foil and let sit 5-10 minutes.
PAN-GRILLED LAMB SHOULDER CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
- Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
- Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
- Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.
CHEF JOHN'S GRILLED LAMB STEAKS
Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 8h40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
- Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
- Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g
GRILLED LAMB SHOULDER PROVENCALE
wonderfull for a summer BBQ! inexpensive, entertaining on a budget, superb taste with rosemary, thyme and basil! from Canadian Living mag.
Provided by Derf2440
Categories Canadian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
- Open meat like a book, flatten with flat of knife.
- Trim membrane and any excess fat.
- Place lamb in heavy plastic bag and set in shallow dish.
- Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.
- Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
- Marinate for at least 4 hours or overnight in refrigerator.
- Remove lamb from marinade, reserving marinade.
- Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness.
- To serve, slice lamb across the grain into 1/2 inch thick slices.
Tips:
- Opt for thick lamb shoulder steaks, at least 1.5 inches thick, for a juicy and flavorful result.
- Generously season the steaks with a blend of herbs and spices, ensuring they are well-coated on all sides.
- Let the steaks rest at room temperature for 30 minutes before grilling to allow the flavors to meld.
- Preheat your grill to medium-high heat to create a nice sear on the steaks.
- Cook the steaks for 8-10 minutes per side, or until they reach an internal temperature of 135°F for medium-rare or 145°F for medium.
- Let the steaks rest for 10 minutes before slicing and serving, allowing the juices to redistribute throughout the meat.
Conclusion:
These grilled lamb shoulder steaks are a delicious and versatile dish that can be enjoyed for lunch or dinner. With their tender texture, rich flavor, and smoky aroma, they are sure to impress your family and friends. Serve them with a variety of sides, such as grilled vegetables, roasted potatoes, or a fresh salad, to create a complete and satisfying meal. Whether you are a seasoned griller or just starting out, this recipe is easy to follow and will yield delicious results every time. So fire up your grill and get ready to enjoy these succulent lamb shoulder steaks!
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