LAMB STEAK WITH LEBANESE SPICES
The Lebanese seven-spice mixture baharat (the Arabic word for spices) usually has a base of black pepper and allspice, along with coriander, cumin, clove, cinnamon, nutmeg, but that's not set in stone. Sometimes powdered ginger, cardamom and hot paprika are part of the mix. There are often more than seven spices, and sometimes fewer. It is an all-purpose spice blend, good for adding depth to stews, and as a rub for meat. London broil is what butchers call a boneless piece of meat from nearly any cut that is broiled or grilled and then sliced before serving, almost like a little roast. A butterflied leg of lamb has four such pieces, and grilling each separately is easier than cooking the whole boneless leg. You can buy chops instead, but they usually cost more.
Provided by David Tanis
Categories steaks and chops, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lay butterflied lamb leg on a cutting board and cut into 4 equal pieces, approximately 6 ounces each. Trim extraneous fat or gristle.
- Place lamb on a baking sheet and season on both sides with salt and the seven-spice powder. Sprinkle meat with sliced garlic and drizzle with 1 tablespoon olive oil. Rub with your hands to coat, massaging the spices into the lamb. Cover bowl with plastic wrap and let stand at room temperature for at least 1 hour, or wrap and refrigerate overnight.
- Put yogurt in a mixing bowl and season with salt. Stir in cucumbers, mint, grated garlic and crushed red pepper. Taste and adjust seasoning. Set aside.
- Put a large cast-iron skillet or stovetop grill pan over medium-high heat. When the pan is hot, add lamb steaks in one layer and cook for about 5 minutes, until nicely browned. Turn pieces and cook for 3 to 4 minutes more, until juices appear on surface, for medium-rare. Transfer lamb to a cutting board and let rest for about 10 minutes before slicing. (Alternatively, broil lamb or grill over coals.)
- While lamb is resting, put 2 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add chard and 1/4 cup water. Season lightly with salt. Cook for 1 to 2 minutes, until chard is just wilted. Remove chard from pan with a slotted spoon and transfer to a serving platter or individual plates.
- Carve lamb on the bias in 1/8-inch-thick slices, against the grain, and place next to the chard. Garnish with dill sprigs, if desired, and serve with a spoonful of cucumber-yogurt sauce. Pass the rest of the sauce separately.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 865 milligrams, Sugar 7 grams
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Victoria Andrade
[email protected]I've made this recipe several times and it always turns out perfect. It's a great way to impress your guests.
Tia Price
[email protected]This is my go-to recipe for lamb steak. It's always a hit with my family and friends. The lamb is always tender and juicy, and the spices are perfect.
hannah cooper
[email protected]I love this recipe! It's so easy to make and the lamb always turns out delicious. I usually serve it with a side of roasted vegetables and a glass of red wine.
James Blessing
[email protected]This lamb steak recipe is a great way to change up your weeknight dinner routine. It's easy to make and the lamb is always delicious. I usually serve it with a side of roasted vegetables and a glass of red wine.
Jeffrey Hoffmeester
[email protected]I made this recipe for my family and they loved it. The lamb was tender and flavorful, and the spices were perfect. I will definitely be making this again.
Bailey Neitzke
[email protected]This recipe is great! I love the way the spices complement the lamb. I served it with a side of couscous and it was a perfect meal.
ogunsanwo maria
[email protected]The lamb steak was a bit dry. I think I should have marinated it for longer.
Jayden Sanchez
[email protected]This recipe is a bit too spicy for my taste. I think I'll use less cayenne pepper next time.
Lettie Nkosi
[email protected]I followed the recipe exactly and the lamb steak turned out perfect. It was tender and juicy, and the spices were amazing. I will definitely be making this again.
Abdoulie Papis Sanneh
[email protected]The lamb steak was a bit tough, but the flavor was delicious. I think I overcooked it a bit. I'll try it again and cook it for less time.
Camsuper11 Sanchez
[email protected]I love this recipe! It's so easy to make and the lamb always turns out delicious. I usually serve it with a side of roasted vegetables and a glass of red wine.
Austin Rorke
[email protected]I've tried many lamb steak recipes, but this one is by far the best. The spices are perfect and the lamb is always cooked to perfection.
MARTHA WANYONYI
[email protected]This lamb steak recipe is a great way to impress your guests. The meat is tender and flavorful, and the spices give it a unique and delicious taste.
Jenny Hulsey
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the lamb steak and asked for the recipe. I will definitely be making this again.
Sphesihle Longy
[email protected]The lamb steak was delicious! I loved the combination of spices. I served it with a side of rice and vegetables, and it was a perfect meal.
Suuri Yusuf
[email protected]This was my first time cooking lamb steak, and I'm so glad I tried this recipe. It was easy to follow and the lamb turned out amazing. I will definitely be making this again.
George Mtz
[email protected]I've made this recipe several times and it always turns out perfect. The lamb is always tender and juicy, and the spices are perfectly balanced.
Gurung Biraj
[email protected]This lamb steak recipe is a keeper! The Lebanese spices give the meat a delicious and unique flavor. I served it with roasted vegetables and a side of hummus, and it was a hit with my family.