Chile-Rubbed Lamb Steaks
- SERVINGS: 4
Jan Newberry has found that boneless lamb steaks, cut from the meaty sirloin or leg, grill beautifully and quickly because the meat is relatively lean. The lamb is flavored with a chile-accented rub that's mixed with just a bit of olive oil to balance the spices.
- 1/2 teaspoon cumin seeds
- 1 tablespoon ancho chile powder
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1/8 teaspoon cinnamon
- 1 tablespoon olive oil
- Four 1/2 -pound lamb sirloins or boneless lamb leg steaks, about 1 inch thick
- Light a grill. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute. Let cool slightly, then transfer to a mortar or spice grinder and grind to a powder. In a small bowl, combine the ground cumin with the chile powder, salt, oregano and cinnamon. Stir in the oil and rub the spice paste into the lamb steaks.
- Grill the lamb over a medium-hot fire or in a preheated grill pan for about 10 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium rare. Transfer the lamb to a cutting board, cover with foil and let rest for 5 minutes before serving.