Meats & Main dishes > Lamb Recipes >
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Spicy Lamb Steaks
4 lamb steaks , about 6 ounces each
8 sprigs of fresh rosemary
8 fresh bay leaves
2 tablespoons of olive oil
Spicy marinade
2 tablespoons of sunflower oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons of jerk seasoning
1 tablespoon of curry paste
1 teaspoon of grated fresh gingerroot
14 ounces of canned chopped tomatoes
4 tablespoons of Worcestershire sauce
3 tablespoons of light raw brown sugar
salt and pepper |
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To make the marinade, heat the oil in a heavy bottomed pan. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Stir in the jerk seasoning, curry paste and ginger and cook, stirring constantly, for 2 minutes.
Add the tomatoes, Worcestershire sauce, and sugar, then season to taste with salt and pepper. Bring to a boil, stirring constantly, then lower the heat and simmer for 15 minutes, or until thickened. Remove from the heat and let cool.
Place the lamb steaks between 2 sheets of plastic wrap and beat with the side of a rolling pin to flatten. Transfer the steaks to a large, shallow, nonmetallic dish. Pour the marinate over them, turning to coat. Cover with plastic wrap and marinate in the refrigerator for 3 hours.
Preheat the barbecue. Drain the lamb, reserving the marinade. Cook the lamb over medium hot coals, brushing frequently with the marinade, for 5 - 7 minutes on each side. Meanwhile, dip the rosemary and bay leaves in the olive oil and cook on the barbecue grill for 3 - 5 minutes. Serve the lamb immediately with the herbs. Serves 4
 
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