"Gary" > wrote in message ...
> 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.

hey try it before you say arrggggh ;-)


> 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.

So long as you enjoy ... ;-)

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