Lamb Sirloin Steak Recipe
One of Papa's favorite meats is lamb. This morning, my husband Lulu and I left early and went to the open air "Les Sablons" market in Neuilly-sur-Seine, in a suburb of Paris. It's a small market but it holds a lot of delicious treasures. I bought two beautiful lamb sirloin steaks and we headed home right away, so I could prepare lunch for my parents.
The cut of meat is so fresh, no marinating time is necessary. The main preparation consists of searing all sides then finishing the cooking in the oven. I got a little distracted and waited a bit too long to take a photo right after slicing the meat. Ordinarily, the color of the meat should look a touch pinker!
Yields: 6 servings2 (1½-pound) lamb sirloin steaks (about 4-inches thick)
2 lemons, zested and freshly squeezed
2 tablespoons fresh ginger, peeled and freshly grated
1 tablespoon thyme
1 teaspoon paprika
½ teaspoon cayenne powder
1½ teaspoons ground fennel
1½ teaspoons ground coriander
½ teaspoon black pepper, coarsely ground
4 tablespoons canola oil
2 cloves garlic, finely minced
1 teaspoon sea salt (or regular salt)
Preheat the oven to 350°F.
Making the dry rub: In a bowl, combine the lemon zest, ginger, thyme, paprika, fennel, coriander, cayenne powder and black pepper.
Cooking the steaks:
Drizzle the steaks with lemon juice. Pat dry using paper towels. On a large platter, rub the lamb with the dry rub. Drizzle with about 1 tablespoon canola oil.
When you're ready to sear the meat, sprinkle with the salt on both sides.
In a heatproof pan, heat the oil and add the garlic and ginger. Cook over low heat until softened (that way the oil is fragrant). Transfer to a plate, leaving as much oil as possible in the pan. Increase the heat until the oil is really hot, almost to the smoking point. Using tongs, place the sirloin steaks in the pan (over high heat) and cook for 3-4 minutes. It's important that you do not pierce the meat, so it remains moist and tender. Once an outer crust is formed, flip the meat on the other side. Grill for another 3 minutes. Return the ginger and garlic to the pan. Immediately transfer the pan to the oven and roast the steaks for about 7 minutes.
Remove the pan from the oven. Sprinkle the meat with a bit more salt. Cover with a piece of aluminum foil. Let the meat sit for at least 10 minutes before slicing.
Note: Make sure the steaks are sliced against the grain, so the meat remains tender.
Thickly slice the steaks crosswise. Fan the juicy slices of lamb and garnish with fresh thyme. Serve immediately.
You could serve the steaks with a flavorful sauce by deglazing the bits from the bottom of the pan with a bit of cream. Adjust seasoning before serving.
Published By: on October 23, 2012.