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. More Amazing Lamb Recipes

Jan Newberry
June 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.