Chile-Rubbed Lamb Steaks

  • Active Time 30m
  • Total Time 35m

4 Servings

I've found that boneless lamb steaks, cut from the meaty sirloin or leg, grill beautifully and quickly because the meat is relatively lean. The lamb is flavored with a chile-accented rub that's mixed with just a bit of olive oil to balance the spices.


  • 1/2 teaspoon cumin seeds
  • 1 tablespoon ancho chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/8 teaspoon cinnamon
  • 1 tablespoon olive oil
  • Four 1/2-pound lamb sirloins or boneless lamb leg steaks, about 1-inch thick


Light a grill. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute. Let cool slightly, then transfer to a mortar or spice grinder and grind to a powder. In a small bowl, combine the ground cumin with the chili powder, salt, oregano and cinnamon. Stir in the oil and rub the spice paste into the lamb steaks.

Grill the lamb over a medium-hot fire or in a preheated grill pan for about 10 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 125 degrees F for medium rare. Transfer the lamb to a cutting board, cover with foil and let rest for 5 minutes before serving.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3553

nutrition information per serving

654 calories; 54g total fat; 163mg cholesterol; 437mg sodium; 1g carbohydrates; 1g fiber; 39g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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