Steaks with a little crunch
When I cook lamb, I usually go big and slowcook a whole leg or shoulder.
This is the culinary version of an ‘‘investment piece’’ – it feeds a crowd at the first sitting and can then be turned into multiple follow-up meals.
But there’s a lot to be said for the ease and convenience of buying neat and tidy lamb steaks that cook in less than 10 minutes.
Here are two rapid-fire and no-waste meals that you can cook in the same time as making a takeaway order.
Lamb leg steaks with herbed mustard crumb crust
Serves 4 Preparation time: 20 minutes Cooking time: 8 minutes
This is a much-simplified version of a recipe I tore out of Hello! magazine more than a decade ago. (I know, reading Hello! for the recipes is like reading Playboy for the articles.)
You can make the crumb mixture ahead of time if you’re serving this for guests, and use the meat resting time to steam some broccolini to have on the side. If you don’t have an ovenproof frying pan, transfer the lamb to a baking tray when it’s ready for the oven.
❚ 4 tablespoons extra virgin olive oil
❚ 1 cup fresh breadcrumbs (4 thin slices of Vogel’s bread, blitzed in a blender or food processor)
❚ 2 tablespoons finely chopped fresh parsley
❚ 2 teaspoons very finely chopped fresh rosemary leaves
❚ 2 tablespoons dijon mustard
❚ 2 tablespoons wholegrain mustard
❚ 4 lamb steaks (I use Silver Fern Farms Lamb Steaks, weighing 110g each), at room temperature
Set a large, heavy frying pan over medium heat.
Add two tablespoons of oil, followed by the breadcrumbs. Cook, stirring occasionally, for about five minutes or until the crumbs are toasted.
Remove from the heat, and tip the crumbs into a bowl. Wipe out the pan with a paper towel (you’ll use it later).
When the crumbs are cool, add the parsley and rosemary. Season with salt and pepper and set aside (this can be done several hours in advance). Put the mustards into a small bowl and mix well.
Heat the oven to 200 degrees Celsius.
Return the heavy frying pan to the heat. Brush both sides of the lamb steaks with the remaining oil and season with salt and pepper. Sear the lamb for two minutes on each side, then remove the pan from the heat.
Spread one side of the lamb steaks with the mixed mustards, then pack a thick layer of the herbed crumb on top.
Carefully transfer the pan to the preheated oven and cook for four minutes.
Remove the lamb from the pan and transfer to a warmed waiting plate.
Cover with a tent of foil and leave to rest for five minutes before serving with some steamed greens.
Lamb steaks with quick cream sauce
Serves 2 Preparation time: 5 minutes Cooking time: 8 minutes
This is a really fast dinner for two that one of you can make while the other one whips together a salad and some bread. If you have a good baguette you can turn this dish into excellent lamb steak sandwiches.
❚ 2 lamb steaks, at room temperature
❚ 1 tablespoon extra virgin olive oil
❚ Salt and pepper
❚ 1 tablespoon butter
❚ 1 clove garlic, finely chopped
❚ 2 tablespoons worcestershire sauce
❚ 3 tablespoons cream
❚ 2 tablespoons finely chopped fresh parsley
Brush the lamb with the oil and season on both sides with salt and pepper.
Set a heavy frying pan over medium-high heat. Add the lamb and cook for four minutes on each side. Remove the steaks to a warmed waiting plate and cover with a tent of foil.
Return the pan to the heat and add the butter. When it’s melted, add the garlic and fry for about a minute or until just golden.
Stir in the worcestershire sauce, cream and parsley, then remove the pan from the heat (the residual heat will be enough).
Stir well and scrape into a small jug. Pour over the steaks and serve.