On both sides of lamb steaks, rub 1/2 teaspoon kosher
n a skilet, add the lamb steaks and cook over a high
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).
rlic and rub over the lamb steaks, then squeeze the lemon juice
et aside.
Season the lamb steaks with salt and pepper. Fry
epper; set aside. Brush the lamb steaks on one side with the
resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out
arm.
Meanwhile, season the lamb steaks with salt and pepper to
he ingrediants and marinate the lamb leg steaks (large chops will work
an until hot, season the lamb steaks with salt and freshly ground
rom the center of each lamb steak.
Place the garlic
sing meat mallet, gently pound lamb between sheets of plastic wrap
ut in vegetables.
Lay lamb steaks onto the top of the
make small incisions in the lamb. Stuff with sliced garlic.
Combine basting ingredients in a small bowl.
Brush mixture on steaks.
Broil or grill lamb chops 4 to 6 inches from source of heat for 8 to 10 minutes on each side.
Baste occasionally with sauce.
Combine all ingredients and pour over steaks.
Refrigerate 2 hours, turning steaks every 20 minutes.
Broil 4 inches from heat, 6 minutes on each side for medium or 7 minutes for well done.
Put the lamb, mint, coriander, garlic, oregano, salt, pepper, and olive oil into a big zip-lock bag.
Add water to the bag until the lamb steaks are completely covered.
Marinate 4-8 hours in the refrigerator.
Bring to room temperature.
Grill!
Eat! Probably good with cucumber sauce -- .
Place steaks in mixture of all other ingredients; let stand for at least 1 hour, turning them occasionally.
Broil for 8 minutes on each side.
Trim excess fat from the steaks or chops. Crush garlic and rub over meat; season pieces with salt and pepper and roll in flour. Dip in eggs, then in bread crumbs. Brown quickly on both sides in the hot shortening. Turn heat low and continue cooking slowly, covered, until meat is tender, about 20 minutes.
Sprinkle both sides of the lamb evenly with the garlic salt