Middle Eastern Spiced Lamb Steak

Meat seared at high heat with a spice crust, remaining pink and juicy inside. The aroma of toasted cumin meets the freshness of a lemony yogurt sauce.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 441
• Protein: 42 g
• Carbs: 7 g
• Fat: 26 g

Ingredients

• 800 g Lamb leg ( cut into 3cm steaks )
• 3 tbsp Extra virgin olive oil
• 2 piece Garlic ( finely minced )
• 1 tsp Cumin ground
• 1 tsp Whole coriander seeds ( crushed )
• 1 tsp Sweet paprika
• 200 g Plain Greek yogurt
• 0.5 piece Mint ( chopped bunch )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Sumac

Instructions

1. Meat preparation

   Slice the leg of lamb into 3 cm thick steaks. Pat the meat dry with paper towels to ensure a clean sear during cooking.

2. Dry marinade

   Crush the coriander seeds. Mix with cumin, paprika, sumac, minced garlic, and olive oil. Generously coat the steaks. Let rest at room temperature.

3. Searing and cooking

   Heat a cast iron skillet until it lightly smokes. Place the steaks. Sear for 3 minutes per side to get a brown, crispy crust. The meat should remain springy to the touch.

4. Resting and sauce

   Remove the meat to a wire rack. While resting, mix the yogurt, chopped mint, and lemon juice. The sauce should coat the back of a spoon.

Chef's tips

• Resting on a rack is crucial: it allows fibers to relax and juices to redistribute.
• Only salt just before serving to avoid drawing moisture out of the meat before searing.

Storage

Consume immediately. Leftovers can be kept for 24h in the fridge but will lose their juiciness upon reheating.