Lamb steaks (also called lamb leg steaks or lamb shoulder steak) are lean and tender, ideal for quick cooking over high heat. Lamb shoulder chops are well-marbled, offering rich flavor.

If the steaks have a thick cushion of fat around the edges, trim it down to a modest 1/4 inch, and, to keep leg steaks from curling during cooking, make shallow incisions every couple of inches ...

You would probably guess that lamb steak differs significantly from beef steak, but did you know that it's always quite ...

Pat lamb steaks dry with kitchen paper, place in pan and pan-fry for 3 minutes each side for medium-rare lamb. Remove and place on a warm plate, season with salt and freshly ground black pepper ...

4 lamb leg steaks Method. Toast the cardamom pods in a dry frying pan over a medium heat for 2 minutes. Remove, allow to cool then break the pods open and remove the seeds.

Meanwhile, prepare the leeks and potatoes: Heat the oil in a large, shallow, nonstick braising pan or skillet over medium-high heat. Once the oil shimmers, add the leeks. Reduce the heat to medium ...

Lamb steaks, cooked in the right way, are tender and full of flavour – and quick to prepare. Mary Berry marinates hers for 10 minutes before quickly frying them.

2 large organic lamb leg steaks, each weighing about 300g and about 2cm thick, at room temperature 2-3tbsp olive oil Sea salt and freshly ground black pepper For the sauce: 60ml apple cider ...

I first heard about Superior Farms' pre-seasoned leg of lamb steaks from Bob Hunt, ... After cooking, I let the lamb rest for 15 minutes on the cutting board before slicing them into thin slices.