Sunday was Greek Easter, so I had to make lamb. Only this year, I was home under social distancing limitations, so the normal big Easter feast was out of the question. Luckily, I was delivered some lamb steaks. This was my first time making a lamb steak. It came out pretty tasty!
First, I mixed up my seasonings: 1 tsp each of kosher salt and cumin, 1/2 tsp each of black pepper, cinnamon, ginger, and allspice, and 1/4
tsp of cayenne pepper.
Then I patted an even amount of seasonings over my steaks. I let marinate for 45 minutes.
Meanwhile, I made a dipping sauce. I took 1 TSB of berbere seasoning, 1 tsp of honey, and mixed into 1/2 cup of Greek yogurt.
I put the yogurt dip back into the fridge to let flavors meld.
Then I heated a cast iron skillet. Once hot, I seared the lamb steaks at 2 minutes per side.
Then put the lamb into a preheated 400 degree oven for 12 minutes medium, or 10 minutes for rare.
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