Ophelia wrote:
>
> If I have lamb steaks I like to marinade in oil, garlic and
> mint. Hmmm I have some in the freezer ...

Hmmm I think I might have one in the freezer myself. :-D
Marinate in oil? Why? I guess just to hold the garlic and mint.
Mint? arrgghh.

I treat my lamb steaks just like my ribeye steaks.
Bring from cold to room temp while covered in Worchest...sauce

When it's time to cook them, coat one side with a bit of dried basil,
a sprinkle of garlic powder, a good pinch of kosher salt, and lots of
fresh ground black pepper, ground very coarse. Press all this in
tight, then repeat on the other side.

Pan sear each side on very hot for about a minute each side, then turn
down heat to cook slower on each side. Not long.... cook to medium
rare.

Ribeye steaks are the best beef cut to me but lamb steaks are right up
there with them. I would be very happy with either. My store doesn't
put origin on their labels. I assume it's USian lamb.

G.