This Spanish style preparation of lamb is heavy on spices and richness. Tender lamb is crusted in a blend of cinnamon, paprika, and ginger. It is served with a similarly seasoned sauce, with big herb flavors and additional richness from reduced stock and butter.

Preparation List for Spice Crusted Lamb Steak:

• Servings: 4 – 5
• Marinade Time: 1 hour
• Cook Time: 25 minutes
• Ingredients:
  • 2 lb(900g) Lamb Shank cut into 1.5in(4cm) thick steaks
  • 6 tablespoons(90ml) olive oil
  • salt
  • 1/2 white onion finely chopped
  • 1/2 white onion sliced thick
  • 6 sprigs Thyme
  • 2 sprigs rosemary
  • 2/3 cups(160ml) white wine
  • 2 bay leaves
  • 2 teaspoons(6g) ground cinnamon
  • 2 teaspoons(4g) paprika
  • 1 teaspoon(7g) ground ginger
  • 2.5 cups(600ml) low-sodium chicken stock
  • 2.5 cups(600ml) low-sodium beef stock
  • 2 tablespoons(28g) unsalted butter
  • 1/2 lemon

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Spice Crusted Lamb Steak Recipe

• Prepare Sauce Base. In a medium pot add 2.5 cups(600ml) low-sodium chicken stock and 2.5 cups(600ml) low-sodium beef stock. Bring to a boil over high heat, then lower to medium and let reduce until the volume is about 1/4 the initial volume. Stir from time to time. Once done, turn off the heat and reserve.

• Season Steaks. In a small bowl combine 1 teaspoon(7g) ground ginger with two teaspoons(6g) cinnamon, and 2 teaspoons(4g) paprika. Remove marinating lamb steaks and coat them on both side with the spice mixture.

• Fry Steaks: Heat 2 tablespoons(30ml) olive oil in a large pan on medium high heat. Once the pan is hot, carefully add the steaks to the pan. Cook to your preference (I prefer medium rare) about 4-5 minutes to a side (use a meat thermometer for best results. Medium-Rare: 125F/50C. Medium: 130F/55C. Medium-Well: 145F/60C). Once cooked, remove steaks from the pan and reserve, turn heat down to medium low.

• Make Sauce – Deglaze: Once the pan has cooled some to medium low, add the finely chopped half onion to the pan and cook for 2 minutes. Add the 2/3 cup(160ml) white wine to deglaze pan and return the heat to medium. Use non-scratching cooking utensil (like a wooden spoon) to scrape brown bits off the bottom of the pan. Let the wine boil off until about 1/2 the wine is left.

• Make Sauce – Further Reduction. Add the reduced stock we made earlier to the pan and add the 2 sprigs rosemary, 2 bay leaves, juice of 1/2 lemon, and 6 thyme sprigs to the pan. Let reduce to 1/2 of the volume. Once reduced, turn off heat, add two tablespoons(28g) of unsalted butter to the pan and whisk them in to finish the sauce. Remove bay leaves, thyme sprigs, and rosemary sprigs from the sauce. Serve sauce over the cooked lamb steaks.