Tested and Perfected by Food and Wine

Chile-Rubbed Lamb Steaks

  • SERVINGS: 4
  • FAST

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. 1/2 teaspoon cumin seeds
  2. 1 tablespoon ancho chile powder
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon oregano
  5. 1/8 teaspoon cinnamon
  6. 1 tablespoon olive oil
  7. Four 1/2 -pound lamb sirloins or boneless lamb leg steaks, about 1 inch thick
  1. 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.
  2. 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.