When it comes to lamb, you obviously can’t go wrong with a typical rosemary seasoning. It’s a classic for a reason. But if you want to switch things up, I have this spicy lamb steak recipe as my go-to. The recipe delivers a delicious punch of spices with a piquant edge of flavours. It is easy to make, with only 4 main steps to follow: (1) making the spice rub; (2) marinating the lamb steaks; (3) cooking the lamb steaks; and (4) deglazing the pan.
A good spice rub plus marinating go a long way with meat dishes. This spicy lamb steak recipe’s got a combination of spices to give your taste buds a little tingle and tease. What I usually do is quickly make the spice rub the night before, slab it onto the lamb steaks and let marinate overnight. All there’s left to do the next day is to heat up a pan to cook it. I can then put my focus on making some delicious side dishes to go with the lamb steaks instead of faffing around the kitchen. The recipe is also suitable for barbecues and grills over the summer months!
How to Make Spicy Lamb Steak
- Lamb Steaks
- Vegetable Oil – for frying the steaks
- Fresh Coriander Leaves & Lime Wedges – for garnish
- For the spice rub:
What You Need
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- As mentioned, I like to prepare the spice rub the night before and allow the steak to marinate overnight. If preparing on the day, allow to marinate for at least 3-4 hours.
- When making the spice rub, first mix all the dry ingredients together with the lime juice and olive oil to form a paste. Then slather the paste all over the lamb steaks and I like to massage it in to get the flavours into the meat.
- To cook the lamb steaks, you’ll start off by searing the steak over high heat. This is to ensure a golden crust forms around the steak. It will help to lock up the juices and keep your steak flavoursome.
- Once the steak has been seared on both sides, remember to lower the heat to medium to continue cooking the steak in its juices. You do not want to risk burning the steak if being left on high heat!
- The cooking time is completely dependent on the thickness of your steak and how you prefer your steak being cooked.
- Allow the steak to rest for 5 minutes before serving. This is to ensure that the meat juices get redistributed so that you can enjoy a juicy steak instead of a dry one!
What to Serve with Spicy Lamb Steaks
These spicy lamb steaks are very versatile to serve with. You can go with a simple side of roast vegetables and potatoes. Personally, I just love serving it with these Air Fryer Gunpowder Potatoes! It also works well with garlic rice or even mac & cheese!
Spicy Lamb Steak Recipe
- 2 Lamb Steaks
- 2 tbsp Cooking Oil
- ¼ cup Water
- Fresh Coriander Leaves chopped, for garnish
- Lime Wedges (optional) to serve
- 2 tsp Garlic Powder
- 2½ tsp Paprika
- 2 tsp Cumin Powder
- 2 tsp Chilli Powder
- 2½ tbsp Lime Juice
- 2 tbsp Olive Oil
- 1 tbsp Salt
- ½ tbsp Black Pepper
- 2 tsp Brown Sugar
- Mix all marinade ingredients together to form a paste. Slather and rub it all over the lamb steaks. Let marinate for 4 hours or ideally overnight.2 Lamb Steaks, 2 tsp Garlic Powder, 2½ tsp Paprika, 2 tsp Cumin Powder, 2 tsp Chilli Powder, 2½ tbsp Lime Juice, 2 tbsp Olive Oil, 1 tbsp Salt, ½ tbsp Black Pepper, 2 tsp Brown Sugar
- Heat oil in a pan over high heat. Sear the lamb steaks for about 3-4 minutes on each side, flipping only once, until a golden crust forms.2 tbsp Cooking Oil
- Turn the heat down to medium. Add in any remaining marinade and let the steaks cook in their juices for another 4-5 minutes.
- Remove the steaks from the pan and let rest for 5 minutes. In the same pan, keeping on medium heat, deglaze it by adding the water.¼ cup Water
- Let the liquid bubble for a few minutes until slightly reduced. Toss in fresh coriander leaves and pour over the steaks. Serve immediately with the lime wedges (if using).Fresh Coriander Leaves
- Preparation time does not include time for marinating the steaks.
- The cooking time is completely dependent on the thickness of your steak and how you prefer your steak to be cooked.
- Allow the steak to rest for 5 minutes before serving. This is to ensure that the meat juices get redistributed so that you can enjoy a juicy steak.
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