Middle Eastern Spiced Lamb Steak
Ingredients
- 800 gLamb leg (cut into 3cm steaks)
- 3 tbspExtra virgin olive oil
- 2 pcGarlic (finely minced)
- 1 tspCumin ground
- 1 tspWhole coriander seeds (crushed)
- 1 tspSweet paprika
- 200 gPlain Greek yogurt
- 0.5 pcMint (chopped bunch)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSumac
Method
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.
- 1
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
Crush the coriander seeds. Mix with cumin, paprika, sumac, minced garlic, and olive oil. Generously coat the steaks. Let rest at room temperature.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Leftovers can be kept for 24h in the fridge but will lose their juiciness upon reheating.
