Lamb Steak (kulbasti) Recipe
Make Lamb Steak (kulbasti) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Meat
Cooking & Finish
Method
Marinade & Meat
- 1
Prepare marinade
In a medium bowl whisk together the yogurt, 3 tbs olive oil, lemon juice, minced garlic, both paprikas, ground cumin, ground coriander, black pepper, salt, and red pepper flakes (if using). Stir until smooth and well combined.
- 2
- 3
Marinate lamb
Pat the lamb steaks dry with paper towel. Place the steaks in a shallow dish or resealable bag and pour the marinade over them, turning to coat thoroughly. Press the marinade into the meat so it adheres. Cover and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor penetration.
- 4
Bring to room temperature
Remove the marinated lamb from the refrigerator 30–45 minutes before cooking to let it come to room temperature. Wipe off excess marinade gently with a paper towel so the surface can brown (leave a thin coating).
Cooking & Finish
- 5
- 6
Sear the steaks
Season the exposed surface lightly with an extra pinch of salt. Add the lamb steaks to the hot pan without overcrowding (work in batches if necessary). Sear for 3–4 minutes on the first side without moving to develop a deep brown crust. Flip and sear the second side for 3–4 minutes for medium-rare (internal temperature ~58–60°C / 136–140°F). Adjust time 1–2 minutes per side for rarer or more well-done as preferred.
- 7
- 8
Rest
Transfer the steaks to a cutting board and loosely tent with foil. Let rest for 6–8 minutes to allow juices to redistribute.
- 9
