Lamb Steak Recipe

Marinate lamb

Pat lamb chump steaks dry with paper towel. In a bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, 1 tsp sea salt and 1 tsp black pepper. Rub marinade all over steaks, cover and rest in the fridge for 30–60 minutes (at room temperature for 20 minutes before cooking if preferred).

Bring to temperature

Remove steaks from fridge 20 minutes before cooking to come closer to room temperature for even cooking.

Peel and halve the red onions, then slice into 1cm thick half-moons. Heat a large heavy-based frying pan or cast-iron skillet over medium-high heat until hot. Add 1 tbs olive oil and the sliced onions. Cook undisturbed for 2–3 minutes to get colour, then toss and flatten with a spatula to encourage charring. Continue cooking for 6–8 minutes, stirring occasionally, until deeply browned at the edges.

Lower heat to medium, sprinkle 1 tsp sumac, 0.5 tsp sea salt and 0.25 tsp caster sugar over the onions, stir well and cook another 1–2 minutes to let flavours marry. Transfer to a warm plate and keep warm.

Dice the vine tomatoes into bite-sized pieces and slice the cucumber thinly. Combine in a bowl with 1 tsp chopped mint, 1 tsp lemon juice, 1 tsp olive oil, 0.25 tsp sea salt and a pinch (0.125 tsp) black pepper. Toss gently and refrigerate briefly while you cook the lamb so it stays fresh.

If using fresh chilli, finely chop and mash with the minced garlic into a paste. In a small bowl combine the chilli, 1 tsp red wine vinegar, 1 tsp tomato paste, 1 tsp olive oil and 0.25 tsp sea salt. Taste and adjust heat or acidity. Set aside at room temperature.

In a small bowl mix 0.5 cup mayonnaise with the grated garlic, 0.5 tsp lemon juice, 0.125 tsp salt and a pinch of black pepper. Stir until smooth and chill until serving.

Preheat a chargrill or heavy-based grill pan until very hot (smoke point). Brush grates or pan lightly with oil. Place the marinated lamb chump steaks on the hot grill. For medium (as recommended), cook 3–4 minutes per side depending on thickness (about 1.5–2 cm thick) until internal temperature reaches 60–62°C (140–144°F). Adjust time if steaks are thicker or thinner. For pronounced char, press gently onto the grill for the first 30–60 seconds of each side.

Once cooked to medium, transfer steaks to a resting board and loosely cover with foil. Rest for 5–7 minutes to allow juices to redistribute.

While lamb rests, reheat the burnt sumac onions briefly in the warm pan for 30 seconds if needed and warm the tomato-cucumber salad bowls if desired (usually serve cool). Slice lamb steaks across the grain into 1 cm thick slices.

To serve: arrange sliced lamb on the plate, spoon burnt sumac onions alongside, add a portion of tomato & cucumber salad, place a smear or dollop of garlic mayo and a spoonful of chilli sauce on the plate. Garnish with halved guindilla chillis and chopped parsley. Serve with lemon wedges for squeezing over.