Lamb Steaks
Lamb Steaks 46

Chop's marinade is a chef's seasoning dream as it delivers a scintillating range of flavours (please read the ingredients list - its long!) which we struggled to find elsewhere on the supermarket shelves. In a show of irony and our British nature, we summarised it's complexity by calling it Chop's (you can still use it on veg, fish, chicken or soy!).

Pre Time And Cook time

Prep Time: 5min
Cook time: 20min

    4 center-cut lamb steaks (approx. 3 lbs., can substitute beef ribeye)
    1 tsp. kosher salt
    1 tsp. ground black pepper
    1 tsp. garlic powder
    1 tsp. onion powder (granulated onion)
    4 tsp. fresh thyme, minced
    1 tbsp. olive oil

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1. Season the lamb with the salt, pepper, garlic powder, and onion powder.
2. Place a cast-iron, stainless steel, or other heavy-bottomed frying pan on a burner over medium-high heat. Add the oil and allow to become very hot (a drop of water should sizzle).
3. Lay the seasoned lamb in the skillet and let sear or 2 minutes to develop a golden-brown exterior.
4. Flip the lamb over and sear the other side for an additional 2 minutes.
5. Reduce the heat to medium and return the steaks to the first side.
6. Cook the lamb for 4-6 more minutes, occasionally spooning some of the pan juices over the top of the lamb to add more flavor and to expedite cooking.
7. Flip the lamb steaks over again and continue to pan-fry until they reach an internal temperature of 145 degrees, about 4 minutes.
8. Insert an instant-read thermometer into the middle of the thickest part to check the temperature.
9. Transfer the lamb steaks from the pan and onto plates or a cutting board.
10. Let rest for 5 minutes before serving so the internal juices settle.
11. To serve, garnish with the fresh thyme.


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