Advice please on Lamb Steaks
Hi everyone, countdown to the day has begun and need your advice if you wouldn't mind.
My OH dislikes Turkey and Christmas Pudding so we never have it for Christmas lunch and as there are only the two of us for Christmas we usually have his favourites - either a Beef joint, steak or half a leg of Lamb with all the trimmings.
However, after a lot of humming and fro-ing, he finally decided what he thinks would be the perfect meal for Christmas lunch this year. Take a look below at the meal !
A very lean, juicy Lamb Steak with caramelised onions
New potatoes
Broccoli, Cauliflower and minted peas
Lamb Gravy
followed by
Home-made Apple and Blueberry Pie with Custard.
Yes, I know, the most unconventional Christmas lunch if ever I heard of one, but hey, anything to put a satisfied smile on his face !
My query though is how best to cook these two beautiful steaks. Normally with Lamb steaks or chops I throw them into the frying pan after first rubbing them with Olive Oil and Mint Sauce, but thought I could perhaps oven-bake them this time by first marinading them with the same for a couple of hours but not quite sure how long to cook them for in the oven. He doesn’t like them rare, no blood Yuk! not too pink but not well done either (fussy devil). problem is that after looking up some recipes online they all give different timings for how I want to oven bake them to perfection.
Do you think if I bake them on 180 for ten minutes each side they would come out not too well done, but still melt in the mouth?? As you all no doubt know, Lamb is sooooo expensive here in the UK at the moment so don’t want to make a hash of the meal.
I’m fine with everything else, just these blooming Lamb Steaks.
Advice would be appreciated please for someone who has been married for over 40 years and should know how to cook just about everything but still fears Lamb Steaks cooked a new way for me.
Thanks very much, regards Shroppie
xxxxx