Chilli and Coriander Lamb Leg Steaks
Juicy and spicy lamb leg steaks packed full of punch and flavour!
Equipment
- Cast iron griddle pan
- Tongs
- Tupperware
- Chopping board
- Sharp knife
Ingredients
- 4-6 lamb leg steaks
- 50 ml olive oil
- 6 garlic
- 1 scotch bonnet or chilli
- ¼ chopped coriander
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp paprika
- ½ tsp mixed herbs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp curry powder
Instructions
Marinade
- Wash and chop the coriander and chilli and place in a bowl. Mince the garlic into the bowl and add the olive oil and dried seasonings and combine well.
- Wash and trim the steaks to your preference. Dry the steaks with kitchen roll and add to the bowl/Tupperware and mix or shake well. Leave to marinate for at least 1 hour or overnight for the best result.
Cooking
- Pre heat your grill/oven to 180°F/82°C.
- Put your griddle pan on high heat and heat for about 7-10 minutes. When hot use the tongs to place the steaks in the pan laying them away from you to avoid splash back. Sear for 3-5 minutes on one side then flip.
- Sear the other side for a further 3-5 minutes. Using the tongs hold the steak with the fat side facing down and sear for 2-3 minutes.
- When all the pieces have been seared on all sides place the griddle pan in the oven to finish cooking for 10-15 minutes or until internal temperature of the steaks is 140°F/60°C, for a medium well cook.
Notes
If you are not using a griddle pan put a little olive oil into the pan right before placing the steaks in the pan.
For oven cooking you can use either the oven or grill setting to finish cooking your steaks. The grill will maintain a nice crust to your steaks and the oven will help maintain a juicy centre.