Lamb steaks (also called lamb leg steaks or lamb shoulder steak) are lean and tender, ideal for quick cooking over high heat. Lamb shoulder chops are well-marbled, offering rich flavor.

For each cut of steak, we'll delve into its characteristics as well as explore common cooking techniques that ... to what you ...

Pat lamb steaks dry with kitchen paper ... cover and keep warm. Cook the broccoli in a little boiling water or steam until bite-tender. In a small bowl whisk together the almond butter, miso ...

Heat oil. Soften the onions; add tomatoes, garlic, bay leaf and thyme. Season and simmer. 2. Coat lamb in flour. Toss in beaten egg. 3. Combine crumbs, cheese and parsley. 4. Press over meat. Heat oil ...

Lamb steaks, cooked in the right way, are tender and full of flavour – and quick to prepare. Mary Berry marinates hers for 10 minutes before quickly frying them. Preheat the grill to high.

Place the broccoli onto the griddle and cook, turning frequently, until chargrilled. To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter ...

Guytano's Tuscan Chophouse believes in nothing but the best and offers quality steaks, chops, wild caught seafood, homemade ...

Pomegranates are one of my favourite summer fruits and are a great addition to meals as they add great flavour and colour to dishes. Pomegranates give a nice fresh, tart taste to the lamb.

Cook over white coals till done. Serve on Italian bread. Take cook out for a drink. Cut lamb into 1- to 2-inch cubes/pieces. Mix all spices into meat until evenly distributed. Add oil and wine.