Lamb Steaks with Orange, Honey and Ginger Glaze …

Lamb Steaks with Orange, Honey and Ginger Glaze 001

 

Lamb is without a doubt my favourite meat … I just love the flavour. It can be expensive though so, when I saw it on special a few weeks ago, I grabbed some Lamb Leg Steaks. If you haven’t tried them you might be pleasantly surprised as they make a wonderful alternative to a traditional steak.

 

To cook the perfect lamb steak, lightly oil the steak (rather than the pan) and cook on a pre-heated medium to high heat in either a pan or on a grill. Turn the lamb only once, using tongs. Avoid using a fork as that will break the surface of the steak and let all the lovely juices sneak out. Cook the steak to your preference. We love our lamb a little pink on the inside, so 5 minutes on either side is usually just right. Remove the steak from the pan, cover loosely with foil and rest for a couple of minutes.

 

To serve these steaks I usually whip up this delicious glaze. I created this one night when I needed to come up with a quick and easy dish for a dinner party. It was a hit and I’ve cooked it ever since.

 

So tell me, what’s your favourite meat? Do you like lamb and, if so, what’s your favourite way to eat/cook it?

 

Lamb Steaks with Orange, Honey and Ginger Glaze 002

 

 

Lamb Steaks with Orange, Honey and Ginger Glaze …
 
Author:
Ingredients ...
  • Lamb steaks
  • 1 cup freshly squeezed orange juice (including pulp)
  • 2 tablespoons orange zest
  • 4 tablespoons honey
  • ½ teaspoon ginger
Method ...
  1. Combine orange juice, zest, honey and ginger in a small pot.
  2. Bring to the boil and reduce heat immediately to a gentle simmer.
  3. Allow to simmer, stirring occasionally until sauce thickens to the consistency of a runny marmalade.
  4. Cook steaks to your desired preference, allow to rest for a couple of minutes and then spoon over the glaze.

 

If you love lamb you might also enjoy these recipes:

 

Lamb Shank and Vegetable Soup 001

 

 

Lamb Greek Meatballs 002

 

 

Lemon Chilli Lamb Cutlets

 

 

Slow Cooked Lamb Shanks

 

 

Lamb & Vegetable Sausage Rolls

 

 

 

Comments

  1. I grew up on lamb because it was so much cheaper than anything else. How things have changed! We now only have lamb on special occasions. I do love my lamb pink as well. The orange and ginger glaze would pair beautifully with these steaks xx

    • I remember eating lamb all the time as a child but, unfortunately, it’s quite expensive now … it’s definitely one of my favourites though x

Leave a Comment

*

Rate this recipe: