Lamb Steaks with Milk, Honey and Cumin Marinade
Lamb Steaks with Milk, Honey and Cumin Marinade
Lamb Steaks with Milk, Honey and Cumin Marinade
Lamb Steaks with Milk, Honey and Cumin Marinade
-
TOTAL TIME:
35 MIN PLUS OVERNIGHT MARINATING
- SERVINGS: 6
Ingredients
- 1 tablespoon plus 1 teaspoon cumin seeds, lightly toasted
- 1/4 cup plus 2 tablespoons honey, warmed in the microwave
- 1 cup whole milk, warmed in the microwave
- 4 garlic cloves, minced
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Six 7-ounce boneless lamb steaks cut from the leg, 1 1/4 inches thick
- 1 teaspoon fresh lemon juice
Directions
- In a mortar, grind the cumin seeds to a coarse powder, stir into the warm honey and transfer 1 tablespoon to a bowl.
- In a baking dish, combine the remaining honey mixture with the milk. Stir in the garlic, 3 tablespoons of olive oil, 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the lamb and turn to coat well. Cover and refrigerate overnight.
- Preheat the oven to 450°. Heat a large heavy-duty rimmed baking sheet in the oven. Remove the lamb from the marinade; season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Add the lamb and cook until browned on both sides. Transfer to the hot baking sheet and roast for 8 minutes for medium rare. Transfer to a warmed platter.
- Stir the lemon juice into the reserved 1 tablespoon of the honey mixture; lightly brush half on the steaks. Put the baking sheet on a burner over moderately high and heat until sizzling. Add 1/2 cup of water and scrape up the browned bits from the bottom of the pan. Add any accumulated juices from the lamb and simmer for 2 minutes. Remove from the heat and stir in the remaining honey-lemon juice mixture. Season with salt. Pour the sauce around the lamb and serve.
Lamb Steaks with Milk, Honey and Cumin Marinade
Search for easy-to-find deep, pungent, tannic barolo
Become a fan
Follow us