I’ve had lamb in restaurants, but have always been too afraid to try to make them at home. My mom told me about this easy recipe she saw on the Today Show so I decided to give it a try.
I was a bit put off by the A1 Steak Sauce based marinade, but it actually turned out pretty good! I made a few tweaks to the original recipe and wanted to share it with you.
- 4 Lamb Steaks
- 1 clove fresh garlic
- 1 tsp Dry Sage
- 1 1 tsp Rosemary
- 1/2 cup olive oil
- 1/2 cup A1 sauce
- 1/4 cup of clarified butter or ghee
- Adobo – to sprinkle over chops
- Sazon – to sprinkle over chops
- Coarse freshly ground pepper medley (black, white, pink, & green pepper)
- Crushed dried red pepper (optional)
- 1 10-oz bag kale
Sweet Potato Hash
- 4 Sweet Potatoes (Peeled & Diced)
- 1/2 teaspoon of Nutmeg
- A Pinch of Cardamon
- 1/2 teaspoon of Cinnamon
- 1 Tablespoon of Unrefined Coconut Oil
Marinate the lamb steak overnight in a mixture of A1 Steak sauce, powdered sage, rosemary, and melted ghee (or clarified butter). Sprinkle on 1/2 teaspoon of both Sazon and Adobo. (Don’t add salt!… there is already a generous amount of salt in the Sazon)
Peel and dice the sweet potatoes. Coat your baking dish with Coconut Oil. Place the sweet potatoes in the baking dish and sprinkle the nutmeg, cardamon, and cinnamon on top. Mix everything together to incorporate all of the spices. Place them in the oven and set the timer for 30 minutes. Check every 15 minutes until you can easily stick a fork through them.
You can cook the lamb steaks on a skillet, but I opted for the grill. If you plan to use a charcoal grill, make sure to soak some hickory chips in water at least 30 minutes before you plan to fire up the grill. Place the chops directly over the fire (direct grilling method) and sear each side about 3-5 minutes. After that, you want to aim for an internal temperature of 120ºF (rare)-165ºF (well done). I used this amazing website called GreatGrub to help me determine when they were ready.
Sauté the chopped garlic in 1/8 cup of olive oil; sprinkle in coarse ground pepper medley and red (cayenne) to choice. This only takes a few minutes so I always leave this step for last.
My Take Away
The hickory smoke from the wood chips, combined with the A1 marinade (which caramelizes on the grill) creates an incredibly delicious “sweet hickory” infusion of flavor throughout the lamb steaks.
While super tasty, I am going to see if I can come up with a healthier version that does not use the processed sauces (A1) and seasonings (Sazon, Adobo, etc.) — they add a ton of unwanted salt and sugar.
Instead of using dry sage and rosemary, you can always opt for fresh sage and rosemary and saute them using the ghee. This creates a flavorful herb infused butter sauce.
21 Day Fix Portion Breakdown (Note the Photo Above)
2 RED CONTAINERS
2 GREEN CONTAINERS
1/4 BLUE CONTAINER
1 1/2 YELLOW CONTAINER