Equipment
* optional
Ingredients
Lamb and Marinade
- 600 g lamb leg steaks, boneless, about 2.5cm thick
- 30 ml olive oil
- 30 ml lime juice, freshly squeezed
- 4 g ground cumin
- 4 g chili powder
- 6 g kosher salt
- 2 g black pepper, freshly ground
Sautéed Vegetables
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow onion, sliced into half-moons
- 1 jalapeño, minced
- 3 garlic, minced
- 15 ml olive oil
- 3 g kosher salt
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the olive oil, lime juice, ground cumin, chili powder, 6g salt, and black pepper. Add the lamb steaks, toss to coat evenly, and let marinate at room temperature for 20 minutes.
While the lamb marinates, use a chef's knife and cutting board to slice the bell peppers and onion. Mince the jalapeño and garlic.
Preheat a grill or grill pan over medium-high heat until it reaches approximately 230°C/450°F.
Heat 15ml of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers, onion, and jalapeño. Sauté for 6 to 8 minutes until softened and slightly blistered. Stir in the minced garlic and 3g salt, cooking for 1 more minute until fragrant. Remove from heat.
Using tongs, place the marinated lamb on the preheated grill. Grill for 4 to 5 minutes per side for medium-rare, or until an internal meat thermometer registers 54°C/130°F.
Transfer the grilled lamb to a clean cutting board and let it rest for 5 minutes before slicing against the grain.
Serve the rested, sliced lamb alongside or directly on top of the sautéed bell peppers and onions. Garnish with chopped fresh cilantro if desired.
Chef's Notes
- Acid is crucial for balancing the rich, gamey flavor of lamb. The lime juice in the marinade tenderizes the exterior while brightening the entire dish.
- When grilling, do not forcefully pull the meat off the grates. If it resists, it needs another 30 to 60 seconds to naturally release as the crust develops.
- For the best texture, cut your bell peppers and onions to a uniform thickness so they cook at the exact same rate in the skillet.
Storage
Refrigerator: 3 days — Store lamb and vegetables in separate airtight containers.
Freezer: 2 months — Vegetables will lose their crisp texture upon thawing.
Reheating: Gently reheat in a skillet over medium-low heat with a splash of water or broth to prevent the lamb from overcooking.
