Lamb Steaks with Dark Ale Marinade

Serves 4, Cooking Time: 15 mins (4 hours marination)

Ingredients

LAMB STEAKS

  • 2 thick leg of lamb steaks, boneless (8-10 oz each) or bone-in (about 14-16 oz each)

  • 1/2 tbsp vegetable oil

  • salt and pepper to taste for seasoning

MARINADE

  • 1 cup sweet/balanced dark ale with mild roasty character such as porter

  • 2 tbsp vegetable oil

  • 1 star anise

  • 1 tsp yellow curry

  • 1 tsp cumin

  • 1 tsp garlic powder

  • 1/2 tsp cinnamon

  • 1 tsp salt

  • 1/2 tsp pepper

Directions

  1. In a bowl mix all the ingredients except for the ale. Slowly add the ale and whisk until smooth.

  2. Cover the lamb steaks with marinade. Use an airtight container or plastic bag. Refrigerate for 3-4 hours.

  3. Heat an outdoor grill to high (or a grilling skillet or cast iron skillet over medium-high heat). Lightly oil the grate or the surface of the pan.

  4. Remove the lamb steaks from the marinade and discard it. Pat them dry and season each side with salt and pepper.

  5. Place on the grill surface (or grilling pan or skillet) and cook each side for 4 minutes for medium-rare (125-130 F) and 5 minutes for medium (135 F).

  6. Remove from the heat and let rest (you may cover them loosely with foil) for 5 minutes before serving.

Notes

Curried Cauliflower Florets: Pre-heat oven to 425°F (220°C) with a rack on the top third of the oven. Line a large rimmed baking with foil.

In a small bowl mix 1/4 cup of vegetable oil, 1/2 tablespoon yellow curry, some salt and pepper. Brush all over the cauliflower pieces. Roast in oven at 425°F (220°C) for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.

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