Serves 4
18 min
Cajun Lamb Steaks
Recipe GLPR5bd70ea7800287
Boldly seasoned lamb leg steaks rubbed with a fiery Cajun spice blend of cayenne, paprika, cumin, and garlic. A brief marinade in fresh lemon juice allows the spices to penetrate the meat, then the steaks are seared on a hot grill until a rich crust forms while the interior reaches a perfect medium-rare. This straightforward, high-flavor dish captures authentic New Orleans cooking tradition.
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Ingredients
3 tbsp cayenne pepper
3 tbsp paprika
5 tsp ground cumin
2 tsp garlic powder
1 tbsp Maldon salt
4 lean lamb leg steaks
1 fresh lemon juice
2½ tbsp olive oil
Directions
Combine cayenne pepper, paprika, ground cumin, garlic powder, and Maldon salt in a small jar. Cover tightly and shake vigorously until all spices are evenly blended. Set the spice mixture aside.
Place the lamb leg steaks in a shallow non-metallic dish and pour the fresh lemon juice over them, turning each steak to coat both sides. Let rest for 3–4 minutes.
Generously season each side of the steaks with ½ to 1 teaspoon of the prepared Cajun spice mixture, pressing the seasonings firmly into the meat to help them adhere. Cover the dish and refrigerate for 2–4 hours to allow flavors to develop. (For faster preparation, marinate for at least 15 minutes at room temperature.)
Heat a grill or grill pan to high heat until it is hot and just beginning to smoke. Coat both sides of each steak lightly with olive oil.
Grill the steaks for 3–4 minutes on the first side until a dark, flavorful crust forms. Flip each steak and cook for another 3–4 minutes on the second side, until the internal temperature reaches 145°F. Transfer to a warm plate and rest for 2 minutes before serving.
