Lamb Steaks With Peppers And Cumin – a delicious recipe with cumin seeds, extra-virgin olive oil, Salt, Freshly ground black pepper, peppers. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small skillet, toast the cumin over moderate heat until fragrant, about 40 seconds. Transfer to a mortar and let cool completely. Grind the cumin seeds to a coarse powder.
2
Rub the steaks with 1 tablespoon of the oil. Season with salt and pepper and sprinkle with 2 teaspoons of the ground cumin. Let stand at room temperature for 15 minutes.
3
Meanwhile, in a large, deep skillet, heat 2 tablespoons of the oil. Add the peppers, season with salt and black pepper, cover and cook over moderate heat until starting to soften, 8 minutes. Add 1/2 cup of water and the remaining cumin. Cover and cook over low heat, stirring a few times, until the peppers are tender, about 5 minutes. Keep the skillet covered and remove from the heat.
4
Light a grill or preheat a grill pan. Grill the steaks over high heat until charred and medium-rare, 3 minutes per side; transfer to plates to rest for 5 minutes. Stir the remaining 1 tablespoon of oil into the peppers and season with salt and pepper. Serve.
470
kcal
Calories
34
g
Fat
12
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon cumin seeds, 4 (3/4-inch-thick; 10 to 12 ounces each) lamb leg steaks, 1/4 cup extra-virgin olive oil, Salt, and more.
Yes, Lamb Steaks With Peppers And Cumin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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