Chuletas de Cordero con Especias
Lamb Steaks with Chili RubA mix of dried herbs, spices, and ground red chili is rubbed all over thin lamb steaks before being grilled, giving the meat a spicy, slightly smoky flavor that's nothing short of terrific. This dish is typical of the states of Chihuahua and Sonora. The meat is grilled on an outdoor barbecue, or indoors on a ridged stove top grill pan. Serve the lamb with beans and tortillas. Jicama, Melon, Cucumber, and Tomato Salad goes well with the steaks.
Ingredients
- 2 tablespoons Chili Rub
- 4 6-ounce round bone lamb steaks
- 2 teaspoons olive oil
- 1 large garlic clove mashed
Instructions
- Prepare the chili rub and measure out 2 tablespoons.
- Store the remaining chili rub in a sealable plastic bag for future use.
- Trim excess fat from the lamb, and remove the bone.
- Cut the bone out of the lamb steaks.
- Then place the steaks between 2 pieces of plastic wrap and pound with the flat side of a meat mallet or with a rolling pin to an even thickness of about 1⁄4-inch.
- Rub oil and garlic all over the steaks and season equally with the chili rub.
- Prepare an outdoor grill, or heat a stovetop grill pan until hot.
- Cook the steaks 2 to 3 minutes per side, or until barely pink inside.
- Serve at once.
