Shamalama Lamb Steak

 

Grilled or Pan-seared Lamb Steak makes a quick and easy Fast Day (FD) recipe in less than twenty minutes, start to finish. Join Brian Hall of Fast Days Healing Days, as he explains two different methods to cook this Mediterranean blockbuster. Enjoy grilled or pan-seared lamb steak, over and over again. It makes great leftover wraps, too.

 

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Shamalama Lamb Steak is a Fast Day (FD) recipe rich in Mediterranean flavors.

Lamb represents a nutritional bargain. Off-cuts, or cuts not considered premium (an off-cut would be almost any cut of lamb except the loin, tenderloin, rib chops, or loin chops), are often very reasonably priced. We find lamb shoulder chops for $3.99/lb and find leg of lamb for $4.99/lb to $5.49/lb. You may think that sounds expensive, but it isn’t expensive when you consider where it comes from. Lamb is almost always grass fed, grain-free, hormone-free, and antibiotic-free. Grass fed beef is nowhere as inexpensive as lamb. Neither is bison, venison or other game. Even pastured chickens and pork are more expensive.

Lamb packs a bunch of nutrition into each ounce. A great source of protein and iron, lamb provides a big dose of B-vitamins, especially B12, and is also high in zinc and other important minerals.

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Grilled or Pan-Seared Lamb Steak offers a BFYCB (bang for your calorie buck) and also a budget bargain.

If you like tender, flavorful meat, lamb’s your ticket. From start to finish, this easy Shamalama Lamb Steak can be ready in less than 20 minutes from start to finish, and feeds 3-4 people.

If you can’t find leg of lamb steak in your market, ask the butcher to cut a crosscut steak from the center of the leg, about 3/4-1 inch thick.

 

 

 

 

 

Shamalama Lamb Steak

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Serving Size: !/4 Recipe (about 4oz cooked)

Calories per serving: 247

Shamalama Lamb Steak

Grilled or Pan-seared Lamb Steak makes a quick and easy Fast Day (FD) recipe in less than twenty minutes, start to finish. Join Brian Hall of Fast Days Healing Days, as he explains two different methods to cook this Mediterranean blockbuster. Enjoy grilled or pan-seared lamb steak, over and over again. It makes great leftover wraps, too.

Ingredients

1 1/4 pounds leg of lamb steak, center sirloin, trimmed of visible exterior fat, raw
2 tablespoons Country Dijon Mustard
2 cloves garlic, peeled and chopped—or pressed
1 tablespoon lemon zest
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Topping (optional)
1/2 lemon
Pan Gravy for Pan Seared Lamb Steak
1/4 cup low sodium chicken broth—or bone broth
1 tablespoon unsalted butter

Instructions

    Trim lamb of exterior fat (for Fast Days (FDs)) and because lamb fat can taste strong. Smear mustard over every speck of the lamb. Season with finely minced or pressed garlic. Combine lemon zest, and chopped herbs and sprinkle onto both sides of meat. Season with kosher or sea salt and freshly ground black pepper. Drizzle with lemon juice and olive oil. Marinate 30 minutes, up to 24 hours.
    Grill Method: Preheat grill to extra-hot using ignite or make a very hot charcoal fire on one side of the grill. When fire is ready, grill over direct heat. (We cook on the ignite setting.) Cook 3 minutes per side, alternating lid up and lid down at 1 minute intervals.) That will give you a medium rare steak. Remove from heat and rest for 10 minutes before cutting. Cut on the bias (across the grain). Serve with a wedge of lemon.
    Pan-Sear Method: Heat heavy skillet over high heat. (We use enameled cast iron or cast iron and cook outdoors to keep the fumes down. This will smoke!) Place steak in very hot pan over high heat. Cook 3 minutes, undisturbed. Flip and cook 3 more minutes. Reduce heat to low. Cover and cook 1-2 additional minutes. Remove lid and place lamb on a plate to rest. Cut on the bias (across the grain).
    Make pan gravy while lamb rests! Add 1/4 cup beef or chicken broth to the pan. Scrape up all the yummy bits in the bottom of the pan (the fond). Turn the heat on high and let it bubble away and reduce until thick. Add 2 teaspoons butter. Turn off heat and shake pan until butter is mixed into the sauce. Pour over sliced lamb and serve with a wedge of lemon.

Notes

NOTES: We're lucky to have a butcher that will cut crosscut lamb steaks from the center portion of a leg of lamb. It's a very lean steak cut and is best when cooked briefly over high, dry heat. Medium-rare to rare is a perfect degree of doneness because it keeps the meat tender and flavorful with a great texture. Lamb can be found at bargain prices! It's currently $5.99/lb here for leg of lamb steaks and it's grass fed, never any antibiotics nor any hormones. So it's a great paleo-primal-keto bargain, even on Fast Days (FDs).

Serving Ideas: Serve with lemon and thyme roasted Brussels Sprouts or your favorite side dish.

Nutritional Information

Per 1/4 Recipe without Pan Gravy (grilled): 247 Calories; 12g Fat (46.2% calories from fat); 30g Protein; 2g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 1g Net Carbohydrate

Per 1/4 Recipe with Pan Gravy (about 4 ounces cooked): 273 Calories; 15g Fat (51.3% calories from fat); 30g Protein; 3g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 2g Net Carbohydrates

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Author: Brian Hall

Brian Hall, a mild-mannered, IT guru and FileMaker Pro database developer by day at www.bhsys.net, nutrition nerd and grill-o-phile by night. He likes things hot–by heat or by fire–he’s en fuego with passion for chiles and his first mistress, Sweet Lady Propane; cooking up dude-food to delight your inner Sasquatch. He’s the brains and muscle behind this joint and doesn’t mind flexing his guns or fire-starter on demand. Passionate about great steak and wine that makes you smile with pleasure, Brian can be found behind his grill on any given Sunday. Email Brian with your IT questions, FileMaker Pro Database needs, or just to chew the fat about grilling or Macs (his true love).

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