Whether you are planning to make grilled lamb for dinner or preparing for a nice summer barbecue, you’d want to save this spicy lamb steak recipe in your repertoire. The fiery and robust flavours mean it’s a crowd-pleaser every single time I make them. I usually use Lamb Leg Steaks but you can also use Lamb Neck Fillets, Loin Chops, or Barnsley Chops.
Why You’ll Love This Spicy Marinated Lamb Steak Recipe
Marination is key in this recipe and I’ve done it in two stages to ensure you get the most succulent, tender, and flavourful lamb steaks. The first marinade is for tenderising the meat and the second marinade is all about spicing it up and adding all the fire-cracking flavours to the lamb. It’s all easy peasy and you can just prep ahead and let time do its magic. It goes without saying that the longer you allow the meat to marinate, the better the flavours. What I usually do is prep the marinades the evening before, slab them onto the lamb steaks and leave them to marinate overnight. The resulting flavours are mighty delicious, delivering punch after punch of spices, complemented with a piquant zingy touch. As I said, it’s a crowd-pleaser!
How to Make Spicy Lamb Steak
Ingredients You Need
- Lamb Steaks – lamb leg steaks, Barnsley chops, lamb neck fillets, or loin chops
- Salt
- Chilli Powder
- White Vinegar
- Vegetable Oil
- Garlic Powder
- Paprika
- Cumin Powder
- Cayenne Pepper / Cajun Seasoning
- Black Pepper
- Brown Sugar
- Lime Juice / Lemon Juice
- Fresh Coriander Leaves & Lime/Lemon Wedges – for garnish
What You Need
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Recipe Notes
- As mentioned, I like to prepare the marinades the day before and allow the steaks to marinate overnight. This is the most ideal marination time. If preparing on the day, allow a total of at least 4-6 hours for marination. The first marinade will take 1-2 hours and the second marinade for a further 3-4 hours at least.
- When making the marinades, mix all the ingredients together first to form a paste and then slather it all over the lamb steaks. This is to ensure the spices get spread across the meat more evenly. I also like to massage the marinade into the meat to impart more flavour.
- To cook the lamb steaks, start by searing the steak over high heat. This is to allow a golden crust to form 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 in its juices. You do not want to risk burning the steak if being left on high heat!
- The cooking time is 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 ensures that the meat juices get redistributed so that you can enjoy an even juicier steak!
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 love serving them with these Air Fryer Gunpowder Potatoes and Air Fryer Roast Corn on the Cob! It also works well with rice or even mac & cheese!
Looking for more lamb recipes? Check these out too:
Spicy Lamb Steak Recipe
Ingredients
- 2 Lamb Steaks
- Cooking Oil
First Marinade
- 1 tbsp Salt
- 1 tsp Chilli Powder
- 1 tbsp White Vinegar
- 1 tbsp Vegetable Oil
Second Marinade
- ½ tbsp Black Pepper
- 2 tsp Garlic Powder
- 2½ tsp Paprika
- 2 tsp Cumin Powder
- 2 tsp Chilli Powder
- 2½ tbsp Lime/Lemon Juice
- 2 tsp Brown Sugar
To Garnish & Serve
- Fresh Coriander Leaves chopped, for garnish
- Lime/Lemon Wedges to serve
Instructions
- Combine the first marinade ingredients together and rub into the lamb steaks. Cover and let marinate in the fridge for 1-2 hours.1 tbsp Salt, 1 tsp Chilli Powder, 1 tbsp White Vinegar, 1 tbsp Vegetable Oil, 2 Lamb Steaks
- Prepare the second marinade by mixing all the ingredients to form a paste. Slather, rub and massage it all over the lamb steaks when ready. Cover & let marinate in the fridge for at least 3-4 hours or ideally overnight.2 tsp Garlic Powder, 2½ tsp Paprika, 2 tsp Cumin Powder, 2 tsp Chilli Powder, 2½ tbsp Lime/Lemon Juice, ½ tbsp Black Pepper, 2 tsp Brown Sugar
- Heat oil in a pan over high heat. Sear the lamb steaks for about 2-3 minutes on each side, flipping only once, until a golden crust forms.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. Pour over any remaining juices from the pan, garnish with fresh coriander leaves and serve with lime/lemon wedges.Fresh Coriander Leaves, Lime/Lemon Wedges
Notes
- The purpose of the first marinade is to tenderise the meat. The second marinade is for adding all the flavours to the lamb 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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